Kreyol Yaya
Last inspected: Feb 1, 2026
52
Score
Inspectors have visited Kreyol Yaya four times, with records going back to 2024. The most recent visit was on Feb 1, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 13 violations per visit lately, up from roughly two violations before.
The city-wide average sits at 88, which Kreyol Yaya's 52 doesn't quite reach. The pattern in the record is worth a careful look.
4
Inspections
0
Critical latest
0
Major latest
13
Minor latest
Inspection History
Feb 1, 2026
Routine Inspection (001)
13 minor violations. 4 corrected on site.
View 13 violations
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
Refrigerated storage. date marking of ready to eat foods. time/temperature controlled for safety (tcs) / ready to eat food opened / prepared / packaged and held refrigerated for more than 24 hours not clearly marked to indicate “time food is opened / prepared” and “disposition date”.
20-21.03(b)(10)b
Refrigerated storage. methods for rapid cooling. approved methods for rapid cooling not utilized.
(corrected on site)
20-21.03(b)(03)
General. container of food not stored a minimum of 6 inches above the floor.
20-21.03(a)(02)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Cleaning frequency. nonfood-contact surfaces of equipment not cleaned as often as is necessary to keep the equipment free of accumulation of dust, dirt, food particles, and other debris.
20-21.11(a)(07)
General. plumbing not sized / installed / maintained according to applicable laws.
20-21.17(a)
Hand-washing sink installation. hand-washing sink used for purpose other than hand-washing as specified in section 20-21.08(b) of this code.
20-21.19(a)
Hand-washing sink supplies. hand-washing sink or group of adjacent hand-washing sinks not provided with individual, disposable towels / a continuous towel system that supplies the user with a clean towel / a hand-drying device providing heated air or a hand-drying device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures.
(corrected on site)
20-21.19(c)
Attachments. light fixtures / vent covers / wall-mounted fans / similar equipment not including decorative items attached to walls and ceilings not easily cleanable / not maintained in good repair / not kept clean.
20-21.23(g)
Labeling of materials. working containers used for storing poisonous / toxic materials such as cleaners and sanitizers taken from bulk supplies not clearly / individually identified with the common name of the material.
20-21.27(b)
Food establishment failed to maintain on premises a certificate of completion of the food handler course for each food employee.
(corrected on site)
20-53(g)
Signs clearly stating that smoking is prohibited within not conspicuously posted at every entrance to a public place.
21-244(b)
52
Apr 26, 2025
Routine
No violations found.
100
Oct 30, 2024
Routine Inspection (001)
4 minor violations. 2 corrected on site.
View 4 violations
General. at all times, including while being stored, prepared, displayed, served, received, or transported, food not protected from potential contamination by all agents, including dust, insects, rodents, toxic materials, cross-contamination, damaged or spoiled products, distressed merchandise, recalled products, unclean equipment and utensils, unnecessary handling, coughs and sneezes, flooding, draining, and overhead leakage or overhead drippage from condensation.
(corrected on site)
20-21.02(a)(01)
General. contamination event. food establishment without written procedures for employees to follow when responding to vomiting or diarrheal events.
20-21.07(a)(03)
Plumbing fixture installation. plumbing fixtures, including compartment type utensil-and-food sinks, hand-washing sinks and mop or utility sinks, not installed to preclude splashes from running down mounting surfaces behind and adjacent to the fixture. acceptable installation methods include a liquid tight seal between fixture and mounting surface, insertion into a precut counter, table or cabinet with a perimeter seal or any other effective method. all materials used shall be safe, smooth, impervious and easily cleanable.
20-21.10(m)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
(corrected on site)
20-21.23(a)
82
Feb 14, 2024
Routine Inspection (001)
No violations found.
100
Frequently Asked Questions
When was Kreyol Yaya last inspected?
The most recent health inspection at Kreyol Yaya on file is from Feb 1, 2026. The public record contains four inspections in total.
How does Kreyol Yaya compare to other restaurants in Houston?
Kreyol Yaya most recently scored 52 out of 100, which is lower than the Houston average of 88.
Has Kreyol Yaya's inspection record improved over time?
No. Recent inspections at Kreyol Yaya have averaged around 13 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Kreyol Yaya means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kreyol Yaya inspected?
Based on the inspection history on file, Kreyol Yaya is inspected around two times per year on average.
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