DirtyFLRestaurant Inspection Data

YAMBO EXPRESS

With 3 documented inspections, YAMBO EXPRESS in MIAMI has achieved a 2.3/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

12005 SW 129 CT

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 3 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13531902

Follow-up Inspection Required

2 high, 5 int, 5 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed soiled cardboard on floor below front counter at service window.
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of raw steak stored on floor. Operator removed container from floor. Corrected On-Site Repeat Violation
  • 35B-14-4:Basic - Mobile food dispensing vehicle service opening not kept closed except during food service. Observed establishment with open service window. Operator closed service window during time of inspection.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled vents at cook line with grease accumulation.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed personal coffee drink in reach in cooler across from three compartment sink. Operator removed drink. Corrected On-Site
  • 11-04-5:High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required. Observed Leslie working less than 60 days without employee agreement. Employee agreement form was provided to operator. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed marinating beef (62F - Cold Holding) on floor across from cook line, as per operator less than 4 hours. Employee stored marinating beef in freezer for rapid cooling. Observed cut cabbage (67F - Cold Holding) stored on top of reach in cooler across from three compartment, as per operator less than 4 hours. Employee stored cut cabbage in freezer for rapid cooling. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed sponge and rags stored in hand wash sink across from three compartment sink. Employee removed sponges and rags.
  • 28-09-5:Intermediate - Mobile food dispensing vehicle disposing liquid waste improperly. Observed establishment using PVC pipe extended onto grass common ground spilling waste water on to grass. Operator remove pipe and closed drain. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment using chlorine in three compartment sink without proper test strips to measure concentration.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Observed establishment operating without probe thermometer.
  • 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 Alyeris working for more than 60 days without any proof of training.

9/26/2025· 6mo ago

Visit ID: 10938850

Met Inspection Standards

2 high, 2 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor. Observed box of brioche buns stored on floor that front cabin of truck.
  • 25-05-4:Basic - Single-service articles improperly stored. Observed to go trays stored on floor next to white chest freezer.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at reach in cooler raw chicken croquettes stored over container of shredded cabbage. Operator removed and stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler unit marinating beef (51F - Cold Holding); marinating pork (51F - Cold Holding). As per operator for less than 3 hours from commissary coolers. Operator placed ice into containers and placed into reach in freezer to rapidly cool. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed none available for chlorine sanitizer.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

2/24/2025· 1y 1mo ago

  • N/A:No Violations Were Observed