New York City, NY - An inspection conducted at Yolie'S Bar & Restaurant on 08/13/2025 identified food safety violations.
The restaurant is located at 5722 Clarendon Road in New York City's Flatbush district, serving local residents and visitors.
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The inspection report documents: "05d. No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non." Health officials note that these violations need attention to maintain proper compliance.
Health department officials noted violations related to temperature control, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to HACCP Prevention Guidelines, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per CDC Hand Hygiene Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Under current regulations, Yolie'S Bar & Restaurant faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
📋 Complete Inspection Data
| BIN | 3393794 |
| BBL | 3079150046 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| NTA | BK96 |
| BORO | Brooklyn |
| GRADE DATE | 08/13/2025 |
| DBA | YOLIE'S BAR & RESTAURANT |
| SCORE | 46 |
| CAMIS | 41403222 |
| RECORD DATE | 08/15/2025 |
| Latitude | 40.644856426709 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 3475292510 |
| Council District | 45 |
| CUISINE DESCRIPTION | Creole |
| Longitude | -73.922561485745 |
| BUILDING | 5722 |
| ZIPCODE | 11203 |
| Census Tract | 094600 |
| STREET | CLARENDON ROAD |
| GRADE | Z |
| Community Board | 317 |
| INSPECTION DATE | 08/13/2025 |
| VIOLATION CODES | 05D; 02H; 04K; 08A; 10D; 06D; 04A |
| ALL VIOLATIONS | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 04K: Evidence of rats or live rats in establishment's food or non-food areas. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 13, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 04K: Evidence of rats or live rats in establishment's food or non-food areas. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.