Yambo Restaurant
1642 SW Flagler Terr, Miami, FL 33135 · Permanent Food Service · License 2317908
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot, 2 repeats), 5 basic (2 repeats)-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Front counter steam table: baked chicken (122°F - Hot Holding); boiled bananas (99°F - Hot Holding). As per operator, cooked 1 hour before the inspection. baked chicken (178°F - Reheating); boiled bananas (179°F - Reheating).
Fixed on the spot
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
All cutting boards soiled.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
By the front counter cookline: towel and tongs stored inside the hand washing sink. Discussed with the operator what the hand washing sink is for. Observed employee remove the items during the inspection
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Front cookline and back bar.
Repeat violation
No soap provided at handwash sink.
Back bar.
Repeat violation
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Vegetable walk in cooler not working properly, observed a portable ac unit inside. No TCS food stored inside during the inspection.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in coolers, fan covers in both walk in coolers soiled. Discussed with the operator.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink in the ware wash area.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Back bar. Discussed with the operator and provided a sign.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Kitchen, throughout the kitchen.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.