DirtyFLRestaurant Inspection Data

YELLOW DOG CAFE

Health inspection records show YELLOW DOG CAFE in MALABAR has 8 inspections with a food safety rating of 3.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 8 reports on file

905 US HWY 1

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

12/5/2025· 4mo ago

Visit ID: 13565430

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower level soda fountain has old syrup around dispensers. - From follow-up inspection 2025-12-05: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using sous vide for chicken without approved plan, approximately five packages done this morning. Chief unsealed all and place in oven to reach 165. Submit plan to [email protected] for approval. Warning - From follow-up inspection 2025-12-05: Submitted for approval to OPQ. **Time Extended**

12/3/2025· 4mo ago

Visit ID: 13585377

Met Inspection Standards
  • N/A:No Violations Were Observed

10/31/2025· 5mo ago

Visit ID: 10933215

Follow-up Inspection Required

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance on deflector plate. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle cook line. Tongs on handle bread warmer. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Upper floor bar missing handles wash sign, provided to owner. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower level soda fountain has old syrup around dispensers.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Clean pans on rack with old labels. Corrected On-Site
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's in water at 89degrees. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over scallops in walk in cooler. Raw chicken over sauces in walk in cooler. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using sous vide for chicken without approved plan, approximately five packages done this morning. Chief unsealed all and place in oven to reach 165. Submit plan to [email protected] for approval. Warning

4/2/2025· 1y ago

Visit ID: 8995083

Met Inspection Standards

1 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sink in back Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Large can artichoke hearts Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Utensils in sink 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. Robert

10/3/2024· 1y 6mo ago

Visit ID: 8730094

Met Inspection Standards

1 high, 2 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 10-14-5:Basic - Ice bucket/shovel not stored inverted between uses. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Whole fire roasted red peppers, 1 can

3/7/2024· 2y 1mo ago

Visit ID: 8481386

Met Inspection Standards

2 int, 3 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. Raw tuna reach in cooler Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cookline
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary

8/24/2023· 2y 7mo ago

Visit ID: 8480957

Met Inspection Standards
  • N/A:No Violations Were Observed

8/23/2023· 2y 7mo ago

Visit ID: 8351247

Follow-up Inspection Required

3 high, 3 int, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In dish pit area Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food glass cooler Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding), fish cake (51F - Cold Holding); meatloaf (45F - Cold Holding); Brie cheese (45F - Cold Holding) stop sale kept in cooler over night Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding), fish cake (51F - Cold Holding); meatloaf (45F - Cold Holding); Brie cheese (45F - Cold Holding) kept in cooler over night, no temps taken this morning, see stop sale Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher filled with water in hand sink Bar hand sink used as a dump sink Corrected On-Site Repeat Violation
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided instructions on how to fill out haccp plan using rop for raw meat to make stock. All rop items on site today under 48hours but operator kepts for longer **Corrective Action Taken**
  • 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Operator has tested for training cards with test date on them and who did training (cam card observed). Operator started to fill out training cards Corrected On-Site