YOYOSO WYNWOOD
2800 NW 2 AVE, Miami FL 33127
Last inspected Apr 28, 2026 · 7 visits since September 2023
SEP 23
MAR 24
AUG 25
FEB 26
≈ ERRATIC
4 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 →
Inspection history
7 visits, newest first
Apr 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 24, 2026Call 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 ▾
Manager or person in charge lacking proof of food manager certification.
Feb 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority4 Intermediate2 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (59F - Cold Holding); sausage (59F - Cold Holding); chicken (62F - Cold Holding); cut tomatoes (61F - Cold Holding); corn (62F - Cold Holding); marinara sauce (69F - Cold Holding); ham (64F - Cold Holding) shrimp tempura (54F - Cold Holding) at front counter reach in cooler. As per operator since previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (59F - Cold Holding); sausage (59F - Cold Holding); chicken (62F - Cold Holding); cut tomatoes (61F - Cold Holding); corn (62F - Cold Holding); marinara sauce (69F - Cold Holding); ham (64F - Cold Holding) shrimp tempura (54F - Cold Holding) at front counter reach in cooler. As per operator since previous day.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. Observed no food handler certificate for Maria Barcha and Yosner Solorzano.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form via email to operator.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Observed at handsink at front counter at establishment.
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 4 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired chlorine test kit 04/2022.
Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on the oven door handle at the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gasket.
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority8 Intermediate7 Basic
Show 20 findings ▾
Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored above unwashed tomatoes inside reach in cooler located across the theee compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hamburger patty (49F - Cold Holding) and diced tomatoes (56F - Cold Holding) inside reach in cooler. As per operator products were placed there less than an hour ago. Operator placed inside reach in freezer for rapid cooling.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed beef empanada (127F - Hot Holding) at the front counter.
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.
Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink near three compartment sink. Operator removed immediately.
Handwash sink used for purposes other than handwashing. Observed male cook line employee dumping dirty water into hand wash sink near cook line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed expired chlorine test kit 04/2022.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Operator restocked.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment is cooking with a mini fryer and small portable grill in kitchen area with no plans submitted.
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 soap provided at handwash sink. Observed no hand soap at hand wash sink through back prep area and kitchen.
Buildup of food debris/soil residue on equipment door handles. Observed build up of food debris on the oven door handle at the cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle inside sugar bin located in back dry storage area touching product.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed kitchen utensils located near cook line stored inside aluminum bin at 105F.
In-use wet wiping cloth/towel used under cutting board. Observed paper towels underneath white cutting boards in back prep table.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located in back kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler located across the cook line with soiled gasket.
Working containers of food removed from original container not identified by common name. Observed working containers of sugar with no label in back prep area of kitchen. Operator labeled.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed several small propane tanks stored next to butane fuel at the kitchen prep table.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority5 Intermediate4 Basic
Show 9 findings ▾
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. Provided form to operator.
Manager or person in charge lacking proof of food manager certification. Observed no proof of CFM for establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit for three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near three compartment sink. Operator restocked.
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. Provided form to operator.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board at front counter and back prep area with cut marks and no longer cleanable.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink located next to three compartment sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled located in back prep area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth at front counter not stored in chlorine sanitizing solution. Operator discarded cloth immediately.
Sep 26, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Covered waste receptacle not provided in women's bathroom. Observed no covered waste receptacle in women's bathroom.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs at hand wash sink at front counter, next to three compartment sink, and near back prep area.
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.