YALLA AVENTURA
19565 BISCAYNE BLVD FH-11, AVENTURA 33180
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/1/2025
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint at cook line.
- 08B-38-4:Basic - Food stored on floor. Observed plastic jug of oil stored on floor at cook line.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed light bulb in walk in cooler missing shield.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed shelves in walk in cooler with rust.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cases of pasteurized liquid eggs inside of walk in cooler.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added to mop sink missing backflow preventer.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at entrance of kitchen blocked by machine. Employee was able to move machine. Corrected On-Site
- 53B-01-5:Intermediate - 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 proof of any food handlers training for all staff. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink at entrance of kitchen. Employee provided soap. Corrected On-Site
Food safety inspection conducted on 4/1/2025 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).
Inspection on 8/22/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed pink wiping clothes lining raw tuna in walk in cooler. Repeat Violation
- 12B-01-4:Basic - Employee eating while preparing food for customers. Advised manager and she instructed him to wash hands and change gloves. **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing at room temperature. Located in prep area. Chef moved to walk in cooler. **Corrective Action Taken**
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed thawed raw salmon being packaged onsite using a reduced oxygen packaging method. Advised manager that fish held frozen before, during and after being packaged. Chef instructed employee to remove from packaging. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs being stored over raw salmon in walk in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chic peas at 71F - Cold Holding on prep table in kitchen area. As per manager chic peas are kept at room temperature. Manager moved to reach in cooler. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site Repeat Violation
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand washing sink in prep/ warewash area. Chef turned on. Corrected On-Site
Food safety inspection conducted on 8/22/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 5/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning - From follow-up inspection 2024-05-13: Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning **Time Extended**
Food safety inspection conducted on 5/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/11/2024
High Priority
0
Intermediate
5
Basic
9
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth lining various pans of raw beef. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. Warning
- 08B-38-4:Basic - Food stored on floor. Observed case of raw beef being stored on floor in prep area and case of water on floor in dry storage area. Repeat Violation Warning
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Repeat Violation Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed various raw meats thawing at ambient temperature. All located in prep area. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Located in prep area or kitchen area. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation Warning
- 53B-01-5:Intermediate - 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. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Located in prep area. Warning
Food safety inspection conducted on 4/11/2024 revealed 14 total violations (0 high priority, 5 intermediate, 9 basic).
Inspection on 9/26/2023
High Priority
2
Intermediate
5
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags being stored on prep shelf in dry storage area directly next to food. Person in charge removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed cases of oil being stored on floor in dry storage area.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Located between prep tables. Person in charge removed. Corrected On-Site
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishes not being sanitized after being washed and rinsed. Advised person in charge and she instructed employee to set up sanitizer and rewash dishes in order to sanitize properly. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken being stored on top of raw lamb and raw salmon. Located in walk in cooler. Person in charge rearranged. Corrected On-Site
- 11-27-4:Intermediate - 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 and emailed form to operator. **Corrective Action Taken**
- 53A-05-6:Intermediate - 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/ Observed about 10 employees engaging in food preparation with no certified manager. Manager arrived during inspection. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 11-26-1:Intermediate - 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. **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water shut off at hand washing sink in warewash/ prep area. Manager turned on water. 101°F. Corrected On-Site
Food safety inspection conducted on 9/26/2023 revealed 10 total violations (2 high priority, 5 intermediate, 3 basic).