1/16/2026· 1mo ago

Visit ID: 10870660

Met Inspection Standards

6 high, 7 int, 10 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin with mold like substance build up on deflector plate. Repeat Violation
35A-03-4:Basic - Dead roaches on premises. One dead roach observed in corner of storage room by air conditioner unit. Operator swept and discarded. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On storage shelf by dish machine, clean containers stacked while wet. Repeat Violation
14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket in poor condition.
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cook line with grease and debris build up. Kitchen ceiling vent with dust build up. Wall beam on cook line by breading station with flour build up. Repeat Violation
08B-38-4:Basic - Food stored on floor. In walk in cooler, container of sweet potatoes stored on the floor.
10-18-5:Basic - In-use utensil stored in sanitizer between uses. On cook line, tongs, knives and spatulas stored in multiple containers of sanitizer. Discussed with operator and utensils removed. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple soiled reach in cooler/freezer door gaskets in kitchen area. Accumulation of grease on cook line hood filters over char grill. Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board. Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers missing product labeling. Employee labeled. Corrected On-Site
03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, chili (55F) cooked and cooled previous day in large deep container with covered lid. Discussed processes with operator and operator removed to be discarded. **Corrective Action Taken**
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. One live roach like insect observed at corner of cook line. Employee stepped on and removed dead roach like insect. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chili (55F) cooked and cooled previous day in large deep container with covered lid. Discussed processes with operator and operator removed to be discarded.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline, butter milk (52F - Cold Holding) in tub over ice. Discussed with operator, removed from cook line and will utilize existing time as public health control moving forward. **Corrective Action Taken**
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well, okra (107F - Hot Holding) all other food in temperature range, operator placed back on stove to reheat. **Corrective Action Taken**
41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution opposite char grill over test kit range dyed test strip a color of blue not on chart. Operator reset sanitizer. Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with heavy food residue staining. Bulk breading container with mold like substance at bottom of container. Operator removed to dish area to be cleaned. Microwave on shelf of cook station, build up of food debris on rotating plate and interior walls. Bowl on shelf next to char grill used to store steak temperature picks visibly soiled with debris. **Corrective Action Taken** Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in wait station area, used for other purposes as evident by ice in sink. Repeat Violation
16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary test kit but no available chlorine test kit available for chlorine dish machine.
31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink on waitstation line. Employee provided soap. Corrected On-Site
53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One food handling employee present with expired food handler training from 12/2025.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at waitstation. Employee labeled as sanitizer. Corrected On-Site Repeat Violation
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at hand wash sink by three compartment sink. Per operator turned off, being worked on later today when plumber comes in.

4/10/2025· 11mo ago

Visit ID: 10808262

Met Inspection Standards

N/A:No Violations Were Observed

3/27/2025· 11mo ago

Visit ID: 10800096

Follow-up Inspection Required

3 high, 5 int, 15 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate. Repeat Violation
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior top of dish machine soiled and side by reservoir soiled.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler on cook line with residue build up on the handles.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in warewashing area over clean utensils. Repeat Violation
13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet. Repeat Violation
36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors behind cook line with grease build up. Ceiling air conditioning vents and tubes with dust build up. Multiple locations through kitchen with standing water. Repeat Violation
08B-38-4:Basic - Food stored on floor. In the walk in cooler, container of pickles stored on the floor. Employee relocated. Corrected On-Site Repeat Violation
14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line hood filters missing while cooking.
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning container have scoops stored inside with handles in contact with the product.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by hand wash sink on side of cook line door gaskets with mold like substance. Repeat Violation
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. In the middle bay of the prep three compartment sink, redfish thawing in standing water while faucet running over gator thawing. Employee began cutting open and removing redfish. **Corrective Action Taken**
14-12-4:Basic - Utensils in poor condition. Melted handles to ladles in steam well.
29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep area has leak from drain pipe. Per employee has had employee working to reconnect properly. **Corrective Action Taken**
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on pass through window prep table. Sanitizer solution at 0ppm in sanitizer bucket at pass through window.
22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine dish machine at 0ppm during inspection. Multiple attempts to prime, operator set up three compartment sink and placed repair call. **Corrective Action Taken** Warning
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler, raw pork stored over cut green tomatoes. In the walk in cooler, raw shell eggs over container of pickles. Repeat Violation Admin Complaint
12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed wait staff carrying dirty dishes drop off the dishes then carry customers order out of kitchen.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board and multiple portable cutting boards with visible staining. Can opener on prep line with debris on the blade. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar counter used as dump sink as evident by ice and fruit in the sink.
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.
53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food handling employees with expired food handler training.
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer at wait station not labeled.

10/17/2024· 1y 4mo ago

Visit ID: 8723986

Follow-up Inspection Required

4 high, 1 int, 11 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance along deflector plate of bulk ice bin.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic single service cup used as scoop in bulk ranch container in walk in cooler.
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup two door reach in cooler on the cook line, fully sealed, reduced oxygen packages of redfish and grouper completely thawed in sealed bags. In the walk in cooler container of fully thawed reduced oxygen packaged red fish not removed from packaging. Operator removed from coolers to not be sold to the public. **Corrective Action Taken** Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in walk in cooler over unwashed produce. Operator removed the beverage. Corrected On-Site Repeat Violation
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on single service tin foil wrap on bottom shelf of prep table. Employee relocated the bag. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf besides dish machine, clean containers stacked while wet. Repeat Violation
36-73-4:Basic - Floors, walls and ceiling soiled/has accumulation of debris. Ceiling air vents and air conditioning tubing have dust build up. Floor under equipment with residue build up. Floors through kitchen not smooth easily cleanable. Standing water under both three compartment sinks on floor. Repeat Violation
08B-38-4:Basic - Food stored on floor. Portioned containers of ranch stored on the floor of the walk in cooler. Operator relocated the ranch. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep line, metal mallet and utensils in standing water of 101F.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. Walk in cooler door gasket with mold like substance build up. Repeat Violation
14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves with ripped tin foil covers.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler on the cook line, raw shell eggs over ready to eat mushrooms and hotdogs. In the walk in cooler raw shell eggs and raw beef over unwashed produce. Operator began rearranging storage levels. **Corrective Action Taken**
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the standup two door reach in cooler on the cook line, fully sealed, reduced oxygen packages of redfish and grouper completely thawed in sealed bags. In the walk in cooler container of fully thawed reduced oxygen packaged red fish not removed from packaging. Operator removed from coolers to not be sold to the public. Repeat Violation Admin Complaint
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cooked mushrooms and onions on prep line missing time marking. Discussed with employee. **Corrective Action Taken** Repeat Violation Admin Complaint
41-10-4:High Priority - Toxic substance/chemical improperly stored. Blue, winded chemical spray bottle over clean containers on shelf over three compartment sink, operator removed the chemical spray bottle. In dining room waitstation, table sanitizer spray over plastic single service cups. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at end of cook line closest the swinging door and prep area cutting board have build up of food residue staining. Can opener in prep room has debris build up on the blade. Operator had employee remove can opener to dish area. Repeat Violation

5/30/2024· 1y 9mo ago

Visit ID: 8642405

Met Inspection Standards

N/A:No Violations Were Observed

3/28/2024· 1y 11mo ago

Visit ID: 8345377

Follow-up Inspection Required

5 high, 4 int, 10 basic

06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup reach in cooler 5 packages of fully thawed vacuum sealed red fish. Discussed with operator proper thawing techniques and operator removed the thawed fish to be discarded. **Corrective Action Taken** Repeat Violation
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to dishmachine over clean containers. Operator relocated the employee beverage. Corrected On-Site
08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee lunch stored over container of dressings. Operator asked employee to relocate the personal food. **Corrective Action Taken**
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelves of the prep area and by the warewashing area, clean containers stacked while wet.
14-11-5:Basic - Equipment in poor repair. Standup two door reach in cooler has a torn cooler door gasket and waitstation flip top reach in cooler has door gasket separating from the door.
36-73-4:Basic - Floor soiled/has accumulation of debris. Floors of the cook line has accumulation of grease and food debris. Soiled cardboard under grills on the cook line. Concrete floors through kitchen area not easily cleanable. Repeat Violation
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles of the main cook line. Operator relocated the tongs. Corrected On-Site
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and multiple reach in cooler door gaskets with mold like substance staining.
29-08-4:Basic - Plumbing system in disrepair. Hand wash sink in the prep area leaks from drain pipe elbow into floor drain. Operator states will tighten the cuffling of the drain pipe. **Corrective Action Taken**
14-55-4:Basic - Uncleanable knife block in use to store knives. Wooden small slit knife block in use at pass through prep table. Operator states will discard. Repeat Violation
01A-03-4:High Priority - Food prepared in a private home. See stop sale. In the reach in freezer closest to the prep area, 15 pies prepared at home and offered in the establishment. Operator will discard and have the pies made in the establishment.
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer closest the prep area, raw alligator in commercially packaged over plastic tin of ready to eat pie.
01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the standup reach in cooler 5 packages of fully thawed vacuum sealed red fish. Discussed with operator proper thawing techniques and operator removed the thawed fish to be discarded
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation flip top reach in cooler closest the dish area, fish dip (51F - Cold Holding); whipped butter (49F - Cold Holding) placed in the cooler 1 hour prior from the walk in cooler. Operator noticed temperature setting at warmest setting and adjusted temperature dial. At conclusion of inspection fish dip second temperature (44F - Cooling); whipped butter second temperature (45F - Cooling). **Corrective Action Taken** Repeat Violation Admin Complaint
03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Multiple items held on time and listed on the written procedures missing time marking. Discussed with operator utilizing specific time frames and a chart board. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with black food residue staining. Discussed with operator. **Corrective Action Taken**
53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no certified food manager for establishment. Operator took class the previous week and has not received results yet. Warning
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine. Repeat Violation
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the front of house reach in cooler. Operator provided paper towels. Corrected On-Site

8/3/2023· 2y 7mo ago

Visit ID: 8455180

Follow-up Inspection Required

3 high, 1 int, 6 basic

YEARLING RESTAURANT (THE)

Overall Food Safety Rating

All Inspection Reports

1/16/2026· 1mo ago

4/10/2025· 11mo ago

3/27/2025· 11mo ago

10/17/2024· 1y 4mo ago

5/30/2024· 1y 9mo ago

3/28/2024· 1y 11mo ago

8/3/2023· 2y 7mo ago