YIP
19565 BISCAYNE BLVD STE FH9, Aventura FL 33180
Last inspected Mar 20, 2026 · 7 visits since November 2023
JUN 24
NOV 24
FEB 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in hand washing sink located in kitchen/ prep area due to nozzle in disrepair.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for container of cut vegetables.
Handwash sink not accessible for employee use at all times due to cleaning supplies stored inside.
Required employee training expired for some employees as 11/20/25. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed reach in cooler gaskets torn.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet mop not stored in a manner to allow the mop to dry.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for container of cut green onions. Manager removed.
Observed raw shell eggs stored over various raw fish in walk cooler. Advised manager that food should be stored based upon minimum required cooking temperature. Emailed storage flyer to manager for reference.
Observed various raw fish stored over various unwashed produce. Emailed storage flyer to manager for reference.
No paper towels or mechanical hand drying device provided at handwash sink behind front counter.
Clean plastic containers not stored inverted or in a protected manner.
Equipment in poor repair. Observed reach in cooler gaskets torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees in warewash/ prep area.
Observed case of take out bowls stored on floor behind front. Advised person in charge and he moved to shelf.
Old labels stuck to food containers after cleaning.
Walk-in cooler shelves with rust that has pitted the surface.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Observed Non-food grade paper towel used as liner for containers of raw fish
Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense rice.
Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Duct tape used to repair reach in cooler door.
Food stored on floor. Observed container of sauce stored on floor in prep area.
In-use wet wiping cloth/towel used under cutting board. Manager removed.
Nov 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi with no time marking. Per person in charge rice was prepared on site at 11:00am. Advised that time marking needed to be added daily and it could not exceed 4 hours. Time marking was added.
Handwash sink not accessible for employee use at all times. Observed metal bowl being stored in hand washing sink behind front counter.
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. Discussed and emailed form to operator to print and have employees to sign.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice.
Duct tape used to repair plastic door on front counter cooler.
Food stored on floor. Observed container of tea being stored on floor behind front counter, container of rice and cases of oil being stored on floor in prep area and raw salmon being stored on floor in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wet mop not stored in a manner to allow the mop to dry.
Jun 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority7 Intermediate2 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater than 41°F; grilled cheese sandwich (71F - Cold Holding); pastrami croissant (73F - Cold Holding); turkey sandwich (69F - Cold Holding); quiche (63F - Cold Holding); cheesecake (64F - Cold Holding) All were located on front counter. As per person in charge food is prepared in the morning and placed on front counter at ambient temperature. Customers pick the sandwich they want and they are then heated in oven or on grill. Whatever food is not used it is discarded at the end of night.
Handwash sink not accessible for employee use at all times. Observed cut board being stored in hand washing sink. Located in kitchen area.
No paper towels or mechanical hand drying device provided at handwash sink. Located behind front counter.
No probe thermometer provided to measure temperature of food products.
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.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed the following food temperatures greater than 41°F; grilled cheese sandwich (71F - Cold Holding); pastrami croissant (73F - Cold Holding); turkey sandwich (69F - Cold Holding); quiche (63F - Cold Holding); cheesecake (64F - Cold Holding) All were located on front counter at ambient temperature. As per person in charge food is prepared in the morning and placed on front counter. Customers pick the sandwich they want and they are then heated in oven or on grill. Whatever food is not used it is discarded at the end of night.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water in hand washing sink located in kitchen/ prep area due to nozzle in disrepair.
No handwashing sign provided at a hand sink used by food employees. Located behind front counter.
Wiping cloth sanitizing solution stored on the floor. Located in front of 3 compartment sink.
Nov 2, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Observed establishment open to public with 2 employees prepping food for customers. Licensing inspection conducted.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following food temperatures greater that 41°F; quiche (77F - Cold Holding); quiche asparagus (78F - Cold Holding) All located on front counter.
No chemical test kit for chlorine provided when using sanitizer at three-compartment sink or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Located next to 3 compartment sink due to nozzle in disrepair,. Advised person in charge and he fixed.
Interior of freezer in disrepair/has exposed insulation.
No handwashing sign provided at a hand sink used by food employees.
Stored food not covered. Observed containers of bread being stored uncovered in reach in cooler. Person in charge covered with plastic wrap.
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.