FEB 9
2026
PASS W/ CONDITIONS 1 violation 1 CRITICAL
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
YOLIE'S BAR & RESTAURANT.
NYC Health Dept
5722 CLARENDON ROAD · BROOKLYN, NEW YORK CITY
Graded A, 10 points (Feb 2026). Documentation & Training cited on 2 of the last 3 inspections.
6 inspections on record since 2024 · Last inspected Feb 2026 · 9 critical violations in the last 12 months.
THE NUMBERS
INSPECTIONS
6
VIOLATIONS
36
total on record
LAST INSPECTED
FEB 2026
INSPECTION HISTORY
JAN 13
2026
PASS W/ CONDITIONS 6 violations 3 CRITICAL
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Hot TCS food item not held at or above 140 °F.
Evidence of rats or live rats in establishment's food or non-food areas.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur
AUG 13
2025
PASS W/ CONDITIONS 7 violations 5 CRITICAL
Evidence of rats or live rats in establishment's food or non-food areas.
Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
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
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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
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, sm
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
MAY 27
2025
PASS W/ CONDITIONS 11 violations 5 CRITICAL
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, sm
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liq
Live roaches in facility's food or non-food area.
Evidence of mice or live mice in establishment's food or non-food areas.
Evidence of rats or live rats in establishment's food or non-food areas.
Thawing procedure improper.
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
FEB 11
2025
PASS W/ CONDITIONS 6 violations 4 CRITICAL
Evidence of mice or live mice in establishment's food or non-food areas.
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condi
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur
Live roaches in facility's food or non-food area.
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
show all 6 inspections →
MAY 31
2024
PASS W/ CONDITIONS 5 violations 4 CRITICAL
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
Hot TCS food item not held at or above 140 °F.
Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except dur
Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and under
Live roaches in facility's food or non-food area.
Public inspection records from NYC Department of Health and Mental Hygiene. Records current as of 2026-07-05. EatOrBeat reports records and does not rate restaurants. Official record →
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