YAMBO RESTAURANT
1642 SW FLAGLER TERR, Miami FL 33135 · (305)649-5894
Last inspected Aug 24, 2026 · 8 visits since July 2023
JUL 24
DEC 24
JUL 25
DEC 25
AUG 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $2,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2023041826 | Jul 25, 2023 | Oct 17, 2023 | $400 |
| 1--2018031114 | Jun 11, 2018 | Nov 7, 2018 | $400 |
| 1--2018026301 | Apr 13, 2018 | Jun 18, 2018 | $1,100 |
| 1--2015023747 | Apr 28, 2015 | Jun 11, 2015 | $400 |
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table: baked chicken (122F - Hot Holding); boiled bananas (99F - Hot Holding). As per operator, cooked 1 hour before the inspection. baked chicken (178F - Reheating); boiled bananas (179F - Reheating).
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards soiled.
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
No paper towels or mechanical hand drying device provided at handwash sink. Front cookline and back bar.
Show the remaining 6 findings ▾
No soap provided at handwash sink. Back bar.
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.
Floor tiles missing and/or in disrepair. Kitchen, throughout the kitchen.
No handwashing sign provided at a hand sink used by food employees. Back bar. Discussed with the operator and provided a sign.
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.
Standing water or very slow draining water in handwash sink in the ware wash area.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs and raw beef stored above cut cabbage slaw.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter, unplugged hot box: fried chicharronne (109F - Hot Holding). As per operator cut one hour before the inspection operator reheated the fried pork in the fryer. Fried chicharronne (184F - Reheating)
Food-contact surface soiled with food debris, mold-like substance or slime. All cutting boards.
No paper towels or mechanical hand drying device provided at handwash sink. Ware wash area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the establishment.
Floor area(s) covered with standing water. Front cookline and ware wash area.
Floor tiles missing and/or in disrepair. Throughout the kitchen and ware wash area.
Food not stored at least 6 inches off of the floor. Back prep area: bucket with peeled potatoes stored on the floor.
In-use wet wiping cloth/towel used under cutting board. Prep area.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Back prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vegetable walk in cooler fan covers soiled.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above cut cabbage slaw. Discussed with the operator and provided the handout for the proper storage of food.
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.
Food-contact surface soiled with food debris, mold-like substance or slime.
No paper towels or mechanical hand drying device provided at handwash sink. By the three compartment sink.
No probe thermometer provided to measure temperature of food products.
Floor area(s) covered with standing water.
Floor tiles missing and/or in disrepair. By the cook lines.
Ice buildup in both chest reach-in freezer in the dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler: fan covers.
Dec 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen, table by the cook line: rib with vegetables soup (112-129F - Hot Holding). As per operator, placed on the table 1 hour before the inspection Observed the operator reheat to 184F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the establishment offers beef and eggs any style. Operator marked the menu.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed establishment offers beef and eggs any style, to the desire of the customer. Inspector discussed with the operator and provided the sign. Operator posted the sign.
Floor area(s) covered with standing water. Throughout the kitchen.
Stored food not covered inside the walk in cooler. Pans with chicken and beef.
Jul 2, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table cooked beans 130 f Cook plantains 127 f cooked soup 129 f Management remove the food and steam table and place in the oven the to reheat to 165 f
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Packaged food not labeled as specified by law. Buck food containers in Dry storage area.
Probe thermometer not used to ensure proper food temperatures.
Accumulation of debris in three-compartment sink.
Buildup of food debris/soil residue on equipment door handles. Walk in color.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Front service area.
Stored food not covered. Covered all Expose food inside the walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: raw shell eggs stored above buckets of sour cream.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. front counter, by the wall on top on the steam table: barbecue chicken (99F - Hot Holding); burger patties (108F - Hot Holding); as per operator, placed on the top of the line 30 minutes before the inspection. Operator placed food in the oven: barbecue chicken (179F - Reheating ); burger patties (173F - Reheating);
Handwash sink not accessible for employee use at all times. By the three compartment sink: water pitcher stored inside the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area.
Equipment and utensils not properly air-dried - wet nesting.
Floor area(s) covered with standing water. Ware wash area, by the hand washing sink.
In-use wet wiping cloth/towel used under cutting board. Prep area.
Stored food not covered. Observed several containers of raw beef, raw whole fish, raw chicken, and raw ground beef not covered inside walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface. Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves
Water leaking from pipe and/or faucet/handle. Hand washing sink in the ware wash area, pipe underneath the sink is leaking.
Jul 26, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Observed several bags of corn, cheese, and peeled carrots inside thank you bags.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked ground beef with no date label inside meat walk in cooler. Operator states it was prepared three days ago. Operator put correct label.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at 3 sink compartment sink has cut marks and no longer cleanable. Observed small white cutting board near preparation table with cut marks and no longer cleanable.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed hood system above flat top grill missing hood filters.
Faucet/handle missing at plumbing fixture. Observed missing faucet at hand wash sink near 3 compartment sink.
Food stored on floor. Observed boxes of meats stored on floor inside meat walk in cooler.
No container installed for catching grease from hood drip tray. Observed no hood drip pans at cook line in back preparation area.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink near preparation table by the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside meat walk in cooler soiled. Observed meat walk in cooler gaskets soiled. Observed fan covers inside vegetable walk in cooler soiled. Observed vegetable walk in cooler gaskets soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand wash sink near 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop by coffee area not hung up to dry. Observed wet mop in back hallway not hung up to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing solution near preparation table.
Jul 25, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 25 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority2 Intermediate20 Basic
Show 25 findings ▾
Nonfood-grade bags used in direct contact with food. Observed several bags of corn, cheese, and peeled carrots inside thank you bags.
Roach activity present as evidenced by live roaches found. Prep table by the walk in cooler: 4 live roaches crawling on by the vegetable slicer, by the ware wash area: approximately 8+ live roaches crawling on the wall behind the hand washing, approximately 6 live roaches crawling from underneath the hot water heater, 1 live roach crawling inside the double prep sink, 1 live roach crawl on the wall above the three compartment sink, 2 live roaches crawling on the floor mat by the hand washing sink, and packaged sauce area: one live roach crawling on the floor by dry rack area.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed mash potatoes (108F - Hot Holding); ground beef (111F - Hot Holding); shredded pork (127F - Hot Holding); cooked beef with vegetables (133F - Hot Holding) at steam table. As per operator, food cooked less than an hour ago. Discussed with operator the correct hot holding temperature. Observed operator reheat items above 165F.
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. Discussed with the operator and provided the handout.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked ground beef with no date label inside meat walk in cooler. Operator states it was prepared three days ago. Operator put correct label.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic bins not inverted at dry rack. Operator inverted.
Clean utensils or equipment stored in dirty drawer or rack. Observed utensils and plastic bins stored on dirty dry rack.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at 3 sink compartment sink has cut marks and no longer cleanable. Observed small white cutting board near preparation table with cut marks and no longer cleanable.
Dead roaches on premises. Observed one dead roach inside plastic container at the dry rack.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open container of coffee by drink area. Observed open can of coke behind fan by preparation table. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse above preparation table. Employee removed purse.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Observed hood system above flat top grill missing hood filters.
Faucet/handle missing at plumbing fixture. Observed missing faucet at hand wash sink near 3 compartment sink.
Food stored on floor. Observed boxes of meats stored on floor inside meat walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container with in use utensils at 94F near preparation table at front counter. Observed container underneath steam table with in use utensils at 71F. Operator discarded water from both containers.
No container installed for catching grease from hood drip tray. Observed no hood drip pans at cook line in back preparation area.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand wash sink near preparation table by the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan covers inside meat walk in cooler soiled. Observed meat walk in cooler gaskets soiled. Observed fan covers inside vegetable walk in cooler soiled. Observed vegetable walk in cooler gaskets soiled.
Stored food not covered. Observed several containers of raw beef, raw chicken, raw ground beef, and fish not covered inside walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed plastic bin full of raw beef being thawed at room temperature. Operator states it has been thawing for about half an hour. Back prep area: raw beef (56F - thawing ) Discussed with the operator, the proper thawing methods. Provided the operator the handout for thawing. Operator placed plastic bin inside walk in cooler to thaw.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler in back hallway with rusted shelves. Observed vegetable walk in cooler near cook line with rusted shelves.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe underneath hand wash sink near 3 compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop by coffee area not hung up to dry. Observed wet mop in back hallway not hung up to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several wet wiping cloths not stored in sanitizing solution near preparation table.
Working containers of food removed from original container not identified by common name. Observed container of salt with no label near cook line preparation table. Operator put label.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.