Yvrance's Take- Out and Catering
Last inspected: Oct 22, 2025
74
Score
Across the available record, Yvrance's Take- Out and Catering has six inspections on file, the first dated 2022. The most recent visit was on Oct 22, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly 16 violations earlier on.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged two times.
The city-wide average is 74, putting Yvrance's Take- Out and Catering squarely in typical territory. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
6
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Oct 22, 2025
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator **Warning** - From follow-up inspection 2025-10-22: On 10/22/2025 at the time of the callback inspection Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator. **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-10-22: On 10/22/2025 at the time of the callback inspection - No probe thermometer provided to measure temperature of food products. **Warning** **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection 2025-10-22: On 10/22/2025 at the time of the callback inspection No conspicuously located ambient air temperature thermometer in holding unit. **Warning** **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-10-22: On 10/22/2025 at the time of the callback inspection Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** **Time Extended**
14-17-4
74
Aug 22, 2025
Food-Licensing Inspection
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Poster was provided to operator **Warning**
11-27-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Steam table display was added to front counter. **Warning**
51-16-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
67
Oct 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gasket soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shel soiled.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the pre table. Managed put it inside the sanitizer.
21-12-4
86
Apr 18, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wearing gloves without washing hands. Instructed in correct procedures.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked turkey (47F - Cold Holding); boiled eggs (54F - Cold Holding)at cook line, as per employee less than 2 hours. Employee moved food to walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty utensils stored on HWS next to 3 compartment sink. **Corrected On-Site**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed across cook line.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed across cook line. **Corrected On-Site**
31B-03-4
Basic - Food stored on floor. Observed bananas case stored on walk in cooler floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 98°F at cook line. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed across cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in all units at cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at cook line.
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed salt container not identified with common name, at preparation area.
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed on screen back door.
35B-01-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on unisex bathroom.
32-04-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed Togo bags stored on dirty rack next to front counter.
24-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
29
Aug 24, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
41
Aug 25, 2022
Routine - Food
1 critical violation. 8 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked goat 58°F on top of the preparation table. As per manager for less than 1/hr. Advised PIC he placed it inside walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by fryer **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked: chicken, goat, pork and okra held for more than 24/hrs without date marked inside walk-in cooler p. **Warning**
02C-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored inside. **Warning**
31A-11-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Food items on the floor inside walk-in cooler **Warning**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris inside oven **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
05-09-4
Basic - Old labels stuck to food containers after cleaning. Observed new labels on top of the lid labels. **Warning**
16-46-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of the preparation table. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Label missing **Warning**
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on the draining board. **Warning**
24-05-4
22
Frequently Asked Questions
When was Yvrance's Take- Out and Catering last inspected?
The most recent health inspection at Yvrance's Take- Out and Catering on file is from Oct 22, 2025. The public record contains six inspections in total.
What is the most common violation at Yvrance's Take- Out and Catering?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Yvrance's Take- Out and Catering.
How does Yvrance's Take- Out and Catering compare to other restaurants in Miami?
Yvrance's Take- Out and Catering most recently scored 74 out of 100, which is about the same as the Miami average of 74.
Has Yvrance's Take- Out and Catering's inspection record improved over time?
Yes. Recent inspections at Yvrance's Take- Out and Catering have averaged around four violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Yvrance's Take- Out and Catering means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Yvrance's Take- Out and Catering inspected?
Based on the inspection history on file, Yvrance's Take- Out and Catering is inspected around two times per year on average.
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