Yoyos Burgers

12039 SW 132 Ct Unit 6, Miami, FL 33186 · Permanent Food Service · License 2333473

Official report

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out of 100

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Not rated yet

Latest visit: Oct 7, 2026 (4 weeks ago)

Only a licensing inspection is on record. Grades start with the first routine inspection.

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Inspection history

1 inspection · 2 visits

Oct62026

Licensing inspection

17 violations found · Inspector came back once

Follow-up visitOct 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
9 earlier violations still noted, but not enough to need another visit:
- 2 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  More time given
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  More time given
  Building components, attachments or fixtures in poor repair.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 5 High priority
- 1 Intermediate
- 11 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler below flat top grill at cook line ground beef (47°F - Cold Holding); sliced cheese (45°F - Cold Holding); shredded cheese (51°F - Cold Holding); cooked onions (51°F - Cold Holding), as per operator less than 4 hours. Operator placed in reach in cooler for rapid cooling.
  Fixed on the spot
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed to the left of cook line shelled eggs stored in ambient temperature as per operator less than 2 hours. Operator stored eggs in reach in cooler during time of inspection.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Observed raw beef stored over cooked ground chicken in reach in cooler across from cook line. Operator stored raw beef below ground chicken during time of inspection. Observed raw chicken stored above cooked chicken wings. Operator stored cooked chicken wings above raw chicken during time of inspection.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed non food grade bags used to store beef in vertical reach in freezer at preparation area.
- Code 50, Current license displayed: Establishment operating without a license from the Division of Hotels and Restaurants.
  Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment operating without license from Division of Hotels and restaurants.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed cooked ground chicken in reach in cooler across from cook line, as per operator stored for longer than 24 hours without date marking.
Basic11
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting boards on preparation table across from cook line.
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed shelves in reach in coolers throughout across from cook line rusted and pitted.
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed concentration of Dishwasher (Chlorine 0ppm). Operator primed line and corrected concentration of Dishwasher (Chlorine 100ppm).
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior of microwave soiled with food debris across from cook line.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed interior of reach in coolers throughout kitchen soiled.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets throughout establishment soiled with grease and food debris.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service plastic containers stored on floor across from front counter during time of inspection. Operator removed containers from floor during time of inspection.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Observed leaking pipe below hand wash sink in bathroom.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Observed ceiling tile missing above preperation area on kitchen.
  Building components, attachments or fixtures in poor repair.
  Observed hood system with accumulation of grease.
  Floor soiled/has accumulation of debris.
  Observed floor soiled with grease and food debris throughout kitchen.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.