YIANNI'S RESTAURANT & TAVERN

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Inspection history

1. Nov 12, 2025

   ✕
   20 violations

   • Critical: Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical: Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Pesticide application not supervised by a certified applicator
   • Critical: Shellfish not from approved sources, improperly tagged/labeled, tags not retained 90 days.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Miscellaneous, Economic Violation, Choking Poster, Training.

2. Dec 7, 2023

   ✕
   4 violations

   • Hot, cold running water not provided, pressure inadequate
   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical: Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

3. Nov 13, 2019

   ✕
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Food from unapproved source, spoiled, adulterated on premises.

4. Sep 20, 2018

   ✓
   1 violation

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

5. Nov 14, 2017

   ✓
   1 violation

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

6. Dec 13, 2016

   ✓

7. Sep 30, 2015

   ✓

8. Apr 15, 2014

   ✓

9. Apr 22, 2013

   ✓

10. Apr 15, 2013

    ✓