YARDBIRD SOUTHERN TABLE AND BAR
1600 Lenox Avenue
Miami Beach, Florida, 33139
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/21/2025
High Priority
4
Intermediate
2
Basic
5
Total
11
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed several floor tiles cracked by the oven.
- 10-14-5:Basic - Ice bucket stored not inverted between uses. The chef inverted it. Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on the oven door.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in freezer at the bar gasket soiled. Repeat Violation
- 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. Observed the bar dish machine at 0.00 ppm chlorine. The chef called for service and instructed the bar tender to take the glassware to the kitchen. The manager primed the machine and it is 100 ppms.**Corrective Action Taken** Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Observed lemon, lime and orange wedges on the bar.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed the dishwasher touch dirty dishes and then clean dishes without washing her hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over sauce at the cook line. The chef had the sauces put on the top shelf. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ A CFM arrived during the inspection. Corrected On-Site
- 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.
Food safety inspection conducted on 2/21/2025 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 8/13/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-11-5:Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn in the preparation area.
- 10-14-5:Basic - Ice bucket/shovel stored not inverted between uses. The manager inverted the buckets. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled.
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put the straws behind the bar. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook drink and then put on gloves without washing his hands.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chesse sauce (122F - Hot Holding)at the steam table. As per the chef the cheese was put on line approximately two hours ago. The chef turned up the temperature on the steam table and took the chesse sauce to the kitchen to reheat. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 8/13/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 2/20/2024
High Priority
2
Intermediate
4
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed several torn gaskets on the reach in coolers.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the towel. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. O a cook come from the walk-in cooler with a plastic container of vegetables. The cook proceeded to put on gloves to start prepping without washing his hands first. The chef stopped him and had him wash his hands. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (125F - Hot Holding). As per the chef the chicken was put there approximately 30 minutes ago, the chef turned up the heat of the hot box. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it washed. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 2/20/2024 revealed 9 total violations (2 high priority, 4 intermediate, 3 basic).
Inspection on 7/25/2023
High Priority
0
Intermediate
2
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed the items. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn.
- 36-24-5:Basic - Hole in or other damage to wall. Observed by the meat slicer.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 01C-03-4:Intermediate - Clam tags not marked with last date served.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken** Warning
Food safety inspection conducted on 7/25/2023 revealed 8 total violations (0 high priority, 2 intermediate, 6 basic).
Additional Information
Contact Information
Phone: (305) 538-5220
Google Rating
★★★★½ (4.6/5)
(6,390 reviews)Price Level
$$$
Opening Hours
Monday:11:00 AM – 10:00 PM
Tuesday:11:00 AM – 10:00 PM
Wednesday:11:00 AM – 10:00 PM
Thursday:11:00 AM – 10:00 PM
Friday:11:00 AM – 11:00 PM
Saturday:10:00 AM – 11:00 PM
Sunday:10:00 AM – 10:00 PM
✓ Currently Open
Features
✓ Restaurant
Location
View on Google MapsRestaurant Features
Serves Beer
Serves Wine
Breakfast
Lunch
Dinner
Takeout
Delivery
Dine-in
Wheelchair Accessible
Last Enriched At: 5/14/2025