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Yogi's Restaurant & Liquor Bar

Yogi's Restaurant & Liquor Bar
6890 N Atlantic Ave
Cape Canaveral, FL 32920
(321)508-1826

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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4 Food Service Inspections Since July 1, 2014
Inspection For: YOGI'S RESTAURANT & LIQUOR BAR
License Number: 1504443
License ID: 5779927
Inspection Visit ID: 5452305
Inspection Date: Tuesday, November 04, 2014
Inspection Number: 2449948
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 3
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-36-4 Basic.Ceiling tile missing. Foam insulation is-exposed above walk in cooler **Warning**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Grill is encrusted with grease **Warning**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. There is a missing kick plate on the 2 door cooler **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Xach **Warning**

Inspection For: YOGI'S RESTAURANT & LIQUOR BAR
License Number: 1504443
License ID: 5779927
Inspection Visit ID: 5410563
Inspection Date: Friday, October 31, 2014
Inspection Number: 2449948
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 26
Number of High Priority Violations: 7
Number of Intermediate Violations: 10
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. The scoop in the dry rice has no handle **Warning**
25-13-4 Basic.Case of single-service articles stored on floor in dry storage area/kitchen/wait station. Lids by the walk in cooler are on the floor **Warning**
36-36-4 Basic.Ceiling tile missing. Foam insulation is-exposed above walk in cooler **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. There is a drink on the cutting board **Corrected On-Site** **Warning**
40-07-4 Basic.Employee personal items stored with or above food, clean equipment and utensils, or single-service items. Keys are next to the clean plates **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
25-06-4 Basic.Single-service articles not stored inverted or protected from contamination. Bar straws **Warning**
08B-13-4 Basic.Stored food not covered in walk-in cooler. Cale **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. Water sprayer **Warning**
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. T **Warning**
03A-14-4 High Priority.Cheese/milk/creamer/other dairy products cold held at greater than 41 degrees Fahrenheit. Provolone Cheese 47f prep box, shredded 46f **Warning**
09-01-4 High Priority.Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touching lettuce with bare hands **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Butter is 86f. Time form emailed **Warning**
41-01-4 High Priority.Spray bottle with chemical/toxic substance stored near/on/above food preparation surface or food. There is windex on the shelf with the corn starch **Corrected On-Site** **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. **Warning**
41-02-4 High Priority.Toxic substance/chemical stored by or with food. Sterno with ketchup on the food shelf **Corrected On-Site** **Warning**
22-02-4 Intermediate.Accumulation of food debris/grease on food-contact surface. Grill is encrusted with grease **Warning**
22-09-4 Intermediate.Food storage container for oil is hanging on the trash can **Warning**
31A-09-4 Intermediate.Handwash sink not accessible for employee use at all times. There are pots and pans in handink in dish area **Warning**
14-16-4 Intermediate.Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. There is a missing kick plate on the 2 door cooler **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
05-08-4 Intermediate.No probe thermometer provided to measure temperature of food products. Starts at 60. Thermometer given to cook **Warning**
53B-13-4 Intermediate.Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Xach **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Large prep box **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Tomatoes soup and salsa **Warning**
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Do not use until fixed **Warning**

Inspection For: YOGI'S RESTAURANT & LIQUOR BAR
License Number: 1504443
License ID: 5779927
Inspection Visit ID: 5409928
Inspection Date: Friday, September 12, 2014
Inspection Number: 2430426
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
31A-11-4 Intermediate.Handwash sink used for purposes other than Hand washing. Drain for isAnd oasis into handsink **Warning**

Inspection For: YOGI'S RESTAURANT & LIQUOR BAR
License Number: 1504443
License ID: 5779927
Inspection Visit ID: 5336770
Inspection Date: Thursday, September 04, 2014
Inspection Number: 2430426
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 7
Number of High Priority Violations: 0
Number of Intermediate Violations: 5
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
10-19-4 Basic.In-use tongs stored on oven door handle. **Corrected On-Site** **Warning**
31B-04-4 Basic.No handwashing sign provided at a hand sink used by food employees. Bar **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than Hand washing. Drain for isAnd oasis into handsink **Warning**
16-35-4 Intermediate.No chlorine chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine. No quat for 3 bin sink **Warning**
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Bar **Warning**
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. **Warning**
02B-02-4 Intermediate.Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, the warning statement will be on the new menu **Warning**

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Yogi's Restaurant & Liquor Bar in Cape Canaveral Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Cape Canaveral's Yogi's Restaurant & Liquor Bar.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Yogi's Restaurant & Liquor Bar may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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