YARUMBA RESTAURANT & LOUNGE
4740 NW 167 ST, Miami FL 33014 · 305-622-9700
Last inspected May 8, 2026 · 7 visits since November 2023
APR 24
SEP 24
JAN 25
OCT 25
MAY 26
— STEADY
5 inspections within 8 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 →
Inspection history
7 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Accumulation of debris on exterior of warewashing machine.
Floor area(s) covered with standing water. Underneath of ice machine.
Insect control device installed over food preparation area. Observed bug zapper installed over squeeze orange machine, located at the front line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves rusted in front of dishwasher machine.
Oct 13, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed scoop inside hand sink located in front of the steam table. Operator removed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed flan was prepared from more than 24 hours as per operator, with no date marked. Operator properly date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor in disrepair. Observed walk in freezer floor.
In-use wet wiping cloth/towel used under cutting board. Operator removed it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping towels on preparation table, operator properly stored in sanitation bucket.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed salmon in commercially ROP.
Floor tiles missing and/or in disrepair. In front of the cook line.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
In-use tongs stored on equipment door handle between uses. Operator removed it.
Old labels stuck to food containers after cleaning. Operator properly stored it.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. Operator removed it.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in used utensils inside hot water of 84°F. Operator placed on top of the stove.
Nov 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken breast (48°F - Cold Holding); salmon (54°F - Cold Holding); shrimp (50°F - Cold Holding); Beef (52°F - Cold Holding) inside reach in cooler, for less than 4 hours as per operator. Operator moved food items to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (112°F - Hot Holding); cooked onions (98°F - Hot Holding) underneath of steam table for less than 4 hours as per operator. Operator reheated at 165°F during 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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Equipment in poor repair. Observed ambient temperature at 60°F, food item stored inside as follow: cooked chicken breast (48°F - Cold Holding); salmon (54°F - Cold Holding); shrimp (50°F - Cold Holding); Beef (52°F - Cold Holding) inside reach in cooler in front of the oven, for less than 4 hours as per operator. Operator moved food items to walk in cooler.
Insect control device installed over food preparation area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Filter soiled.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.