YIP
19565 BISCAYNE BLVD STE FH9
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being used to dispense rice. **Repeat Violation**
- 06-09-1:Basic - 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.
- 14-71-4:Basic - Duct tape used to repair reach in cooler door. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed container of sauce stored on floor in prep area. **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
- 14-86-1:High Priority - Observed Non-food grade paper towel used as liner for containers of raw fish
Food safety inspection conducted on 2/24/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 11/5/2024
High Priority
1
Intermediate
2
Basic
5
Total
8
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle being stored in container of rice.
- 14-71-4:Basic - Duct tape used to repair plastic door on front counter cooler.
- 08B-38-4:Basic - 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.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03F-02-5:High Priority - 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed metal bowl being stored in hand washing sink behind front counter.
- 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 to print and have employees to sign. **Corrective Action Taken**
Food safety inspection conducted on 11/5/2024 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).