YOLO
333 E LAS OLAS BLVD, Fort Lauderdale FL 33301 · 954.523.1000
Last inspected Aug 7, 2026 · 15 visits since August 2023
FEB 25
APR 25
AUG 25
NOV 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067806 | Aug 14, 2025 | Oct 2, 2025 | $360 |
| 2--2021001395 | Nov 17, 2020 | Feb 5, 2021 | $200 |
Inspection history
15 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Handwash sink not accessible for employee use at all times. In the back hallway where the ice machines are, an ice bucket was stored in the sink. The ice bucket was moved
No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink adjacent to the pizza oven. The paper towels were replaced
Spray bottle containing toxic substance not labeled. At the bar, at spray bottle of deodorizer was not labeled. The manager labeled the bottle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. On the slicer, an employee cellphone was stored. The cellphone was moved
Show the remaining 2 findings ▾
Old labels stuck to food containers after cleaning. In the dish area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. At the open end of the cook line.
Jan 26, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw pork, raw beef, raw fish.
Nov 24, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. 2 cookline employees put on gloves and handled ready to eat food without first washing hands. Reviewed proper procedures and employees washed hands and put on gloves.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lemons with bare hands. Reviewed proper procedures and employee washed hands and put on gloves.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler 1 pound raw fish vacuum packed onsite. Per operator item vacuum packed yesterday and held in walk in overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler 1 pound raw fish vacuum packed onsite. Per operator item vacuum packed yesterday and held in walk in overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left to right - #4 - pickliz (58F); cheese (46F); cooked asparagus (59F). Per operator irens held in unit approximately 2 hours. No items prepped or portioned today. Observed water accumulated in bottom of unit. Operator began placing items in ice bath to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sushi area - open top - cut tomatoes - ambient cooling 1 hour at 11:50am (53-55F - Cooling) at 12:25pm 54-55F. At this rate proper ambient cooling will not occur. Operator moved items to reach in to quick chill.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by rolling cart. Operator removed.
No soap provided at handwash sink. Sushi area hand sink. Operator replaced.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment vacuum packing raw pork, raw beef, raw fish.
No handwashing sign provided at a hand sink used by food employees. Sushi area hand sink. Operator posted.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked beef vacuum packed onsite- per operator vacuum packed Saturday at 5pm. Operator removed from package.
Aug 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 14, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook touched raw fish, then touched cooked fish and ready to eat cooked artichokes without washing hands. Reviewed proper hand washing procedures and cook washed hands properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server cut lemons with bare hands and served to customers. Educated operator on proper no barehand contact with ready to eat foods.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No paperwork for seafood tower snapper or sushi salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at sushi station raw fish over ready to eat shrimp and raw fish over ready to eat vegetables. Operator stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line counter top cooked artichoke (73F - Cold Holding) for approximately two hours. No items prepped or portioned today. Operator placed on Time as a Public Health Control. Grill flip top sliced tomatoes (75F - Cold Holding); sliced cheese (78F - Cold Holding); Cole slaw with cooked vegetables (66F - Cold Holding); cooked onions (68F - Cold Holding) for approximately 3 hours. No items prepped or portioned today. Operator placed on Time as a Public Health Control. Observed in middle flip top cooler goat cheese (51F - Cold Holding); shredded cheese (62F - Cold Holding); buttermilk batter (59F - Cold Holding); cooked yuka (57-60F - Cold Holding); raw calimari (50F - Cold Holding); raw shrimp (50F - Cold Holding); marinara sauce made on sight (Cold Holding - 45-47F); butter (50F - Cold Holding). As per operator items not prepped or portioned today. As per operator items were brought out approximately 3 hours ago. Operator moved to walk in freezer to quick chill.
Handwash sink not accessible for employee use at all times. Handwashing sink at far end of cook line is blocked by rolling cart.
No written procedures available for use of time as a public health control to hold time/temperature control for sushi area sushi rice. Operator filled out written plan during inspection.
Carbon dioxide by mop sink not adequately secured. Operator secured properly.
Cases of plastic water bottles not stored at least 6 inches off of the floor. Operator stored properly.
Ice buildup in walk-in freezer around fans and doors.
In-use knives stored in cracks between cook line flip tops. Operator stored properly.
Plastic ice buckets by ice machine not stored at least 6 inches above the floor. Operator stored properly.
Wet wiping cloth not stored in sanitizing solution between uses on cook line flip tops. Operator stored in cleaning solution.
Apr 9, 2025Inspection 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 cold held at greater than 41 degrees Fahrenheit. On cook line, fresh mozzarella (54F - Cold Holding); cut tomatoes (44F - Cold Holding). Operator stated held less than two hours. Fresh mozzarella over stacked. Operator moved over stacked product to bottom cooler.
Handwash sink used for purposes other than handwashing. On prep line, employee filling in container with water from hand sink. Discussed with operator that handwashing sinks are only for handwashing
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Negus Chin, manager not present at time of inspection when four or more employees present conducting food handling. Certified food Manager arrived toward end of inspection
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding cut lettuce, cut tomatoes, cut cabbage for four hours. No written plan. Supplied to operator
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On front cook line, employee drink stored on cutting board. Operator removed drink.
In-use wet wiping cloth/towel used under cutting board. On prep line, wet wiping cloth stored under cutting boards. Operator removed
Apr 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) repairman fixed machine at time of inspection Dishwasher (Chlorine 50ppm)
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Cook line protein station; raw beef stored over raw fish. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -baked chicken (90F - Hot Holding) operator reheated baked chicken 170F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Equipment drain line draining into handwash sink. -Front line hand washing sink, drain line from coffee machine draining into hand washing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. -Wait station; Drink station nozzles, operator cleaned and sanitized during inspection.
No chlorine chemical test kit provided when using sanitizer at ware washing machine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -Establishment is vacuum packaging raw meat and holding more than 48hrs, operator has submitted HACCP application to DBPR and awaiting approval.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Cook line hand washing sink, operator replaced battery
Bowl or other container with no handle used to dispense food. -Prep area; quart container in bulk flour and sugar containers. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Prep area; employee hand bags stored in clean soup pot. Operator removed and placed pot to be washed rinsed and sanitized.
Soiled dry wiping cloth in use. -Cook line countertop operator removed.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Prime Rib.
May 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Observed stewed tomatoes (76F - Hot Holding). Operator reheated to 140F and placed in steam table.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw unwashed vegetables stored over hummus, marinara, and ready to eat chick peas. Operator moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked portioned lobster (43-53F - Cold Holding). As per operator item was placed in drawer cooler approximately 2 hours prior. Operator placed bags of ice for quick chill.
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 paper towels or mechanical hand drying device provided at handwash sink. Operator provided.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Prime Rib.
In-use tongs stored on equipment door handle between uses. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in water at 83F between uses. Operator placed utensils in clean/sanitized bin with no water..
Stored food not covered. Observed tray of cubed cheeses uncovered in walk-in cooler. Operator covered.
Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed wipe cloths in sanitizer solution.
Mar 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking.
Aug 31, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking.
Aug 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - flip top - second from left - cooked rice (60-62F); cooked pasta (60-62F); cooked mushrooms (60-62F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Cookline - left flip top - cooked yucca (50F); guacamole with tomatoes (50F); raw shrimp (43-50F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Pizza prep - cheese (55-60F); cooked mushrooms (55-60F); pizza sauce (50-55F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Pantry - tofu (49-52F); cheese (49-52F). Per operator items were placed in unit approximately 2 hours ago. No items prepped or portioned today. Advised operator to refrain from using units until such time all TCS items are maintained at 41F and below.
Equipment drain line draining into handwash sink. Expo wait area. Operator redirected drain line away from hand sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP beef, ROP fish, Sous vide cooking.
Floor area(s) covered with standing water. By ice machines and in front of mop sink.
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.