YOLO
333 East Las Olas Boulevard
Fort Lauderdale, Florida, 33301
Broward County County
Overall Food Safety Rating
★★★☆☆ (3.3/5)
Based on 9 health inspection reports
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All Inspection Reports
Inspection on 4/9/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/9/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2025
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - 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. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. On prep line, wet wiping cloth stored under cutting boards. Operator removed Corrected On-Site
- 03A-02-5:High Priority - 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. **Corrective Action Taken**
- 31A-11-4:Intermediate - 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 **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/ 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 Corrected On-Site
- 03F-10-5:Intermediate - 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
Food safety inspection conducted on 4/9/2025 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 2/5/2025
High Priority
4
Intermediate
5
Basic
3
Total
12
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Prep area; quart container in bulk flour and sugar containers. Operator removed. Corrected On-Site Warning
- 40-06-5:Basic - 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. **Corrective Action Taken** Warning
- 21-10-4:Basic - Soiled dry wiping cloth in use. -Cook line countertop operator removed. Corrected On-Site Warning
- 22-41-4:High Priority - 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) Corrected On-Site Warning
- 08A-20-5:High Priority - 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. Corrected On-Site Warning
- 03B-01-6:High Priority - 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 Corrected On-Site Warning
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. -Front line hand washing sink, drain line from coffee machine draining into hand washing sink. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Wait station; Drink station nozzles, operator cleaned and sanitized during inspection. Corrected On-Site Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at ware washing machine. Warning
- 03G-50-1:Intermediate - 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. Repeat Violation Warning
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Cook line hand washing sink, operator replaced battery Corrected On-Site Warning
Food safety inspection conducted on 2/5/2025 revealed 12 total violations (4 high priority, 5 intermediate, 3 basic).
Inspection on 11/20/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Repeat Violation Warning - From follow-up inspection 2024-11-20: Division is in receipt of establishment's special process application. **Time Extended**
Food safety inspection conducted on 11/20/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 5/30/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site Warning
- 10-07-4:Basic - 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. . Corrected On-Site Warning
- 08B-12-5:Basic - Stored food not covered. Observed tray of cubed cheeses uncovered in walk-in cooler. Operator covered. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed wipe cloths in sanitizer solution. Corrected On-Site Warning
- 03B-15-5:High Priority - 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. Corrected On-Site Warning
- 08A-05-6:High Priority - 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. Corrected On-Site Warning
- 03A-02-5:High Priority - 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. Corrected On-Site Warning
- 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. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided. Corrected On-Site Warning
- 03G-50-1:Intermediate - 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. Repeat Violation Warning
Food safety inspection conducted on 5/30/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).
Inspection on 3/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/7/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-08-31: Intermediate - 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. Warning **Time Extended** - From follow-up inspection 2023-11-07: Operator states he has applied for Special Process for Sous Vide on Tomahawk steaks only. Follow up with Division required. **Time Extended**
Food safety inspection conducted on 11/7/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/31/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Warning - From follow-up inspection 2023-08-31: Intermediate - 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. Warning **Time Extended**
Food safety inspection conducted on 8/31/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/30/2023
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. By ice machines and in front of mop sink. Repeat Violation Warning
- 03A-02-5:High Priority - 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. Warning
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Expo wait area. Operator redirected drain line away from hand sink. Corrected On-Site Warning
- 03G-50-1:Intermediate - 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. Warning
Food safety inspection conducted on 8/30/2023 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).