Yovi's Fish in Miami
11336 Quail Roost Dr, Miami, FL 33157Yovi's Fish in Miami has experienced substantial food safety enforcement activity in 2025, marked by multiple temperature control violations and equipment deficiencies. On March 12, 2025, an inspection identified 28 violations, predominantly high-priority findings involving hot-holding and cold-holding temperatures across the food service and retail sections. Multiple food items measured significantly below safe temperatures: ribs at 108–120°F (required minimum 135°F), pork tacos at 90–103°F, cut tomatoes and lettuce at 63–65°F (required maximum 41°F), and raw beef at 43–44°F. A salad cold unit and equipment requiring sanitation were issued stop-use orders. Eleven stop-sale orders issued on March 12 and March 28 required the voluntary destruction of adulterated products—multiple batches of hot-held items, cold-held items, and improperly date-marked ham—all witnessed by inspectors. A handwashing sink blocked by a trash can was corrected on site. A follow-up inspection on March 28 documented 6 violations including repeat hot-holding temperature failures (smoked pork at 110°F, cod at 130°F, split pea at 124°F, ribs at 106°F), with affected items again destroyed. The facility was required to provide proof of water from an approved source within 30 days. A check-back inspection on April 1, 2025 verified water compliance. The most recent focused inspection on October 27, 2025 involved sample collection with no violations cited.
Summary generated from Florida DBPR public inspection records.
Yovi's Fish in Miami: Comparison to Miami-Dade County Averages
This Facility
0
violations / inspection
0 violations per inspection
Miami-Dade County Avg
6.7
violations / inspection
6.7 county average
This Facility
0
emergency closures
0 closures
Miami-Dade County Avg
0.13
closures / facility
0.13 county average
Yovi's Fish in Miami: FDACS Inspection History (9)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 5 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: This check-back inspection was conducted for proof of water compliance. Operator has provided copy of Miami-Dade water bill.
No violations or enforcement actions recorded for this inspection.
— Met Sanitation Inspection Requirements· 6 violations· 4 stop-sale orders· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Food establishment has 30 calendar days to provide proof of water from an approved source. When establishment has obtained
required documentation, please email to [email protected]
Visit conducted to verify compliance of food safety citations observed during previous inspection.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or
above, or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food
Code not hot held at 130°F or above. 3-501.16(A)(1) PPRepeat
Food service - Multiple food items measured out of temperature at the steam table:
Smoked pork chunks 110*F, Cod 130*F, split pea 124*F, and ribs 106*F. COS, See supplement, stop sale
and release order was issued for pork chunks and ribs that were voluntarily discarded by management.
Other food items were re-heated at least to 165*F. Food service - Multiple food items measured out of
temperature at the hot box: Croquettes 124*F-131*F, ham/cheese cachitos (Stuffed bread) 125*F, Spinach
empanadas 131*F, chicken empanadas 128*F, cheese tequenos 127*F, beef stuffed yuca (Cassava)
129*F, Colombian cheese empanadas 131*F, pan de bono 133*F, beef pastries 132*F, guava/cheese
pastries 119*F, beef empanadas 115*F, ham/cheese empanadas 129*F. COS, see supplement, stop sale
and release order was issued for food items that were voluntarily discarded by management. Retail Multiple food items measured out of temperature at the retail hot unit: Pork with yuca 129*F, rice with pork
127*F. COS, see supplement, stop sale and release order was issued for both items that were voluntarily
discarded by management. Retail - Cheese bread measured 96*F in the retail bread display unit. COS,
see supplement, stop sale and release order issued for item that was voluntarily discarded by
management.
Y
x
Repeat
COS
5-205.11
Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 PfPf
Bread room - Hand wash sink was blocked by trash can. COS, trash can was moved to
appropriate location.
Good Retail Practice Violations
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Kitchen / Deli / Bread room - No drain boards provided at ware wash sink to hold equipment
before cleaning and after sanitizing.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease
deposits or other soil accumulation. 4-601.11(B)
Kitchen - Multiple baking trays used for pork roasts heavily encrusted with burned on carbon
and grease deposits.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or
cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat - Ice buildup on floor of the meat walk in freezer.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat - Damaged and cracked floors found in the meat processing room and walk in cooler.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: Trainee present during inspection. All violations verified by primary inspector.
Check-Back release issued for Stop Use on salad cold unit.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 28 violations· 8 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Order issued. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850)
245-5520 when corrections have been made and/or when required documents have been obtained to request food safety
inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in
Administrative Action.
Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
Person in charge does not ensure active managerial control in the establishment as
evidenced by violations noted on the inspection report: hand washing; hot and cold holding temperatures.
o
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Backroom- Uncovered sliced pumpkins stored in grocery cart near the rear exit door. COS,
pumpkins were covered.
4-602.11(C)
Equipment food-contact surface or utensil used with time/temperature control for
safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative
cleaning frequency not met. 4-602.11(C) PP
Food Service - Milk steam wand was not washed, rinsed, and sanitized after more than 4
hours of use. COS, steam wand was washed, rinsed and sanitized.
x
3-501.14(B)
Time/temperature control for safety food prepared from ingredients at ambient
temperature not cooled within 4 hours to 41°F or less. 3-501.14(B) PP
Retail- Raw beef cut and packaged in the morning and placed directly at customer reach in
the retail meat cold unit prior to achieving 41*F measured 43-44*F. COS, products were cooled down to
41*F in the remaining time allowed. Retail- Multiple containers of ham spread made in the morning and
placed directly at customer reach in the retail cold unit prior to achieving 41*F measured 42-43*F. COS,
Ham spread was placed in the freezer to cool down to 41*F in the remaining time allowed.
x
3-501.16(A)(1)
Hot held time/temperature control for safety food not maintained at 135°F or above,
or roast cooked or reheated to a temperature and for a time specified for cooking roast in the Food Code
not hot held at 130°F or above. 3-501.16(A)(1) PP
Food Service - Multiple food items measured out of temperature at the steam table: Ribs
108-120*F; shredded pork 115-120*F; chicken 116*F; bbq beef 120*F; pork tacos 90-103*F; beef tacos
110*F; vegetable medley 110*F; smoked pork chops 110*F. Multiple food items measured out of
temperature at the pastry hot holding unit: Beef pastry 121*F; tequenos(cheese filled dough
stick)129-130*F; chicken empanadas 121-122*F; yuca rellena(beef stuffed cassava stick)126*F; papa
rellena(beef stuffed potato ball)130*F; colombian cheese empanada 126*F; venezuelan cheese empanada
126*F; colombian chicken empanada 121-122*F; venezuelan chicken empanada 130*F; venezuelan beef
empanada 128*F; colombian beef empanada 125*F. Multiple food items measured out of temperature at
the standing reach-in hot holding unit: tamales 106*F; shrimp 118-123*F; plantains 113-115*F; shredded
pork 100-104*F; pork roast 94-95*F. COS, See supplement, a stop sale and release order was issued for
all food items that were voluntarily discarded by management during the inspection.Retail - Multiple foods
measured out of temperature at retail hot unit: Yellow rice with pork belly 122*F; shredded pork with white
rice 102-120*F; pork belly with yuca 102*F; black beans 100*F. COS, See supplement, a stop sale and
release order was issued for all food items that were voluntarily discarded by management during the
inspection.
x
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Food Service - Multiple food items measured out of temperature at the salad cold unit: Cut
tomatoes 63-65*F; cut lettuce 64-65*F; cut cabbage 63*F; canned bell pepper 64*F; canned beet 64*F;
canned french beans 67*F. COS, See supplement, a stop sale and release order was issued for all food
items that were voluntarily discarded by management during theinspection.
Print Date: 3/14/2025
Page 2 of 6
Y
x
21
Pf
Citation Description: Refrigerated, ready-to-eat, time/temperature control for safety food ingredient or
portion that is subsequently combined with additional ingredients or portions of food not date marked to
retain the date marking of the earliest-prepared or first-prepared ingredient. 3-501.17(C) Pf
Observation: Deli - Multiple ham ends and leftover ham pieces were stored together in a bag inside the
deli cold unit with not date mark available for each product and the employees did not know when each
product was opened. COS, See supplement, a stop sale and release order was issued for ham ends that
were voluntarily discarded by management during the inspection.
x
3-501.18
Ready-to-eat time/temperature control for safety food that requires date marking not
discarded when it exceeds the 7-day limit, except time that the product is frozen, or does not bear a date
mark and the correct date mark cannot be determined. 3-501.18 PP
Deli - Multiple ham ends and leftover ham pieces were stored together in a bag inside the
deli cold unit with no date mark available for each product and the employees did not know when each
product was opened. COS, See supplement, a stop sale and release order was issued for ham ends that
were voluntarily discarded by management during the inspection.
o
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Meat - No date mark available for open package of ready-to-eat sausage stored in the meat
display cold unit. COS, package of sausage was date marked.
x
7-204.11
Chemical sanitizer or other chemical antimicrobial applied to food-contact surface
does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP
Kitchen - Quaternary ammonium sanitizer measured over 500ppm at the ware wash sink.
COS, sanitizer concentration was remade to 200ppm.
x
7-209.11
Employee personal care item not stored in designated dressing room or area,
locker, or other suitable facility. 7-209.11
Produce - After sun aloe vera gel bottle stored on shelf next to single-service bowls and
above the preparation table where vegetables are cut and packaged. COS, aloe vera gel bottle was moved
to appropriate location.
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Bread Room - Food employee personal water bottle was stored on clean sheet tray. COS,
water bottle removed and tray was washed, rinsed and sanitized. Produce - Employee cups of coffee stored
on preparation table where open food processing was occurring. COS, coffee was moved to appropriate
location.
2-301.14
Food employee not cleaning hands or exposed portions of arms immediately before
engaging in food preparation including working with exposed food, clean equipment or utensils, or
unwrapped single service or single use articles; after touching bare human body parts; after using the toilet
room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a
handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during
food preparation as often as necessary to remove soil and prevent cross contamination; before donning
gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate
the hands. 2-301.14 PP
Food Service, Meat - Food employees did not wash hands between entering and exiting food
preparation area and prior to donning gloves to handle food items. COS, employees washed hands and
donned new gloves. Proper hand washing procedures were discussed with management.
x
Print Date: 3/14/2025
Page 1 of 6
8
Pf
Citation Description: Handwashing sink not maintained so that it is accessible at all times for employee
use or is used for purposes other than handwashing, or an automatic handwashing facility not used in
accordance with manufacturer’s instructions. 5-205.11 Pf
Observation: Produce - Hand was sink blocked by cardboard boxes. COS, boxes were moved to
appropriate location. Bread room - Hand wash sink was blocked by trash can. COS, trash can was moved
to appropriate location.
5-203.11
At least one handwashing sink, or number of handwashing sinks necessary for their
convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or
for a toilet room. 5-203.11 PfPf
Food Service - No hand wash sink installed in the food service area where open foods are
served, pre-cooked foods are fried, and raw animal foods are cooked. COS, Hand sink with hot and cold
running water and proper drainage was installed in the food service area during the inspection.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Food Service - Unlabeled container of sugar found stored next to coffee machine. Kitchen Unlabeled container of salt stored on dry storage shelf.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Food Service - Store-made packages of pork sandwiches in the front counter hot holding unit
at customer reach were missing ingredients and sub-ingredients on label. COS, Pork sandwiches were
relabeled with ingredients. Retail - Store made packages of sliced cheese and ham in retail cold unit at
customer reach were missing ingredients. COS, all food items were removed from retail sale.
x
Print Date: 3/14/2025
Page 3 of 6
36
Citation Description: Insect control device used to electrocute or stun flying insects not designed to retain
the insect within the device; or insect control device located over a food preparation area or not installed to
prevent dead insects and fragments from being impelled onto or falling on exposed food; clean equipment,
utensils, or linens; or unwrapped single-service or single-use articles. 6-202.13
Observation: Deli - Light bug zapper stored above the wrapping station. Kitchen - Light bug zapper stored
above the shelving unit with food and clean utensils.
3-304.12(A)
During pauses in food preparation or dispensing, utensil stored in the food not stored
with their handles above the top of the food and the container. 3-304.12(A)
Meat - Scoop handle found touching raw chicken in front counter display case cold unit.
COS, scoop was removed and sent to wash, rinse and sanitize.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Bread room - Clean flat spatulas wedged between the wall and the hand wash sink. COS,
spatula was washed, rinsed, sanitized and stored in appropriate location.
4-903.11(C)
Single-service or single-use articles not kept in the original protective package or not
stored by using other means that afford protection from contamination until used. 4-903.11(C)
Meat - foam trays not stored in original packaging on shelves above equipment.
4-903.11(A)
Single-service or single-use articles not stored in a clean, dry location; at least 6
inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)
Food Service - Box of single use pans stored directly on floor in front of dry storage rack.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Food Service - Hot box unit housing tamales, shrimp and soup was found in disrepair with an
ambient temperature between 100-130*F and unable to maintain time/temperature control for safety foods
at an internal temperature of 135*F or more. COS, See supplements, a stop use and release order was
issued for this unit that was removed from the premises by management during the inspection. Food
Service - Salad cold unit housing cut lettuce, shredded cabbage and cut tomatoes was found in disrepair
with an ambient temperature of 58*F and unable to maintain time/temperature control for safety foods at an
internal temperature of 41*F or less. See supplement, a stop use order is in effect for this unit. No
temperature dependent products may be placed in this unit until released by an inspector. When
corrections have been made and unit is able to maintain food items at an internal temperature of 41*F, call
850-245-5520 to request an inspector visit for a written release
4-301.13
Drainboards, utensil racks, or tables not large enough to accommodate all soiled
and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding
before cleaning and after sanitizing. 4-301.13
Kitchen, Deli, Bread room - No drain boards provided at ware wash sink to hold equipment
before cleaning and after sanitizing.
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits
or other soil accumulation. 4-601.11(B)
Kitchen, Bread room- Multiple baking trays used for pork roasts heavily encrusted with
burned on carbon and grease deposits.
5-403.12
Condensate drainage or other non-sewage liquids or rainwater not drained from
point of discharge to disposal according to law. 5-403.12
Food Service- Coffee machine drains directly into a tray installed beneath the machine. COS,
The coffee machine had an indirect connection to the sewage system installed during the inspection.
6-202.14
Toilet room located inside the food establishment not completely enclosed or not
provided with a tight-fitting self-closing door. 6-202.14
Back room - Employees unisex restroom door not self-closing.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Meat - Ice build up on floor of the meat walk in freezer.
6-501.11
Physical facilities not maintained in good repair. 6-501.11
Meat - Damaged and cracked floors found in the meat processing room and walk in cooler.
6-501.11
Dressing rooms not used by employees who regularly change their clothes in the
establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or
other possessions. 6-501.110
Kitchen - Personal phone stored on shelf above preparation table in kitchen.
6-501.14
Intake or exhaust air ducts not cleaned or filters not changed and they are a source
of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public
health hazard or nuisance or unlawful discharge. 6-501.14
Kitchen - Heavy accumulation of grease on the vent hood above the stove.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper hot holding temperatures.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP SALE ORDER AND RELEASE
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Time/Temperature Control for Safety Food: Proper date marking
and disposition.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: .
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment AND/OR product was removed from service or sale.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Conducted USDA Cool Audit.
No violations or enforcement actions recorded for this inspection.
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— 2 inspections
— Focused Inspection· Focused Inspection
Comments: Focused Inspection - Sample Collection.
No violations or enforcement actions recorded for this inspection.
— Met Inspection Requirements· 3 violations· Met Requirements
Comments: Trainee present during inspection. All violations verified by primary inspector.
Risk-Based Violations
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Retail- Food items placed on retail cold unit measured out of temperature: milk 41.9*F; yogurt 42.4*F;.
COS, food items were placed under proper refrigeration during inspection.
x
2-501.11
Establishment does not have written procedures for employees to follow when responding to
an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do
not address specific actions employees must take to minimize the spread of contamination and the exposure of
employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
Food establishment does not have written procedures for employees to follow when responding to an
event involving the discharge of vomitus/diarrhea. Guidance for written procedures for the clean-up of vomiting and
diarrheal events provided.
o
Good Retail Practice Violations
4-601.11(B)
Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other
soil accumulation. 4-601.11(B)
Kitchen- Burned on grease deposits and carbon build up encrusted on the exterior of the pots in the
processing area.
o
Yovi's Fish in Miami: Stop-Sale & Stop-Use Orders (13)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
Yovi's Fish in Miami: Frequently Asked Questions
- How many health inspections has Yovi's Fish in Miami had?
- Yovi's Fish in Miami has had 0 inspections on record with Florida DBPR, averaging 0 violations per inspection, below the statewide average of 5.2.
- Has Yovi's Fish in Miami ever been shut down?
- No, Yovi's Fish in Miami has no emergency closures on record with Florida DBPR.
- When was Yovi's Fish in Miami last inspected?
- Yovi's Fish in Miami was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on October 27, 2025. Inspection type: Focused Inspection.
- How many inspections has Yovi's Fish in Miami had?
- Yovi's Fish in Miami has 9 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Yovi's Fish in Miami find?
- Yovi's Fish in Miami was most recently inspected by FDACS on October 27, 2025 (Focused Inspection).
- Has Yovi's Fish in Miami had any stop-sale or stop-use orders?
- Yes, Yovi's Fish in Miami has 13 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
- What are the most common violations at Yovi's Fish in Miami?
- The most frequently cited FDACS violations at Yovi's Fish in Miami are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
- Does Yovi's Fish in Miami have any repeat violations?
- Yes, Yovi's Fish in Miami has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-301.13: Drainboards, utensil racks, or tables not large enough to accommodate all soiled and cleaned items that accumulate during hours of operation or not provided for necessary utensil holding before cleaning and after sanitizing. 4-301.13; 6-501.11: Physical facilities not maintained in good repair. 6-501.11.
Nearby Establishments to Yovi's Fish
Poor Inspection Records Near Miami
Stories You May Have Missed Miami
Food Giant Market Sold Meat Above Safe Temps, Lacked Valid Permit
State inspectors found pork and chicken stored at 45-47°F at a Miami supermarket operating without a valid food permit, …
Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Yovi's Fish. How we collect and verify this data.