DirtyFLRestaurant Inspection Data

BIG YARD RESTAURANT

BIG YARD RESTAURANT in Miami Gardens, FL has 6 health inspections on record with a total of 8 high-priority, 4 intermediate, and 11 basic violations. The average food safety rating is 2.7/5, and the recent trend shows a decline, with 7 violations reported in the last 90 days, indicating ongoing compliance and safety concerns that may require closer monitoring.

Last inspection: 4 weeks ago · 6 reports on file

18085 NW 27 AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 6 health inspection reports

All Inspection Reports

3/18/2026· 4w ago

Visit ID: 13556956

Met Inspection Standards

1 high, 1 int, 5 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in kitchen.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach in cooler at kitchen entrance not holding cold temps. No TCS foods stored inside, operator uses as dry storage.
  • 14-11-5:Basic - Equipment in poor repair. Observed chest freezer lid in disrepair.
  • 08B-38-4:Basic - Food stored on floor. Observed cases of oil on floor in kitchen.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezers.
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Observed at mop sink.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.

10/22/2025· 5mo ago

Visit ID: 10884929

Met Inspection Standards

1 high, 2 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Employee to operator.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover in walk in cooler with accumulation of dust.
  • 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 collard greens (128F - Hot Holding); oxtails (129F - Hot Holding) stored on top of stove for less than 1 hour, as per operator. Operator added more water to bin to heat up.

12/5/2024· 1y 4mo ago

2 high, 1 int

  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensil in standing water of 98F. Operator removed water. 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 (98F - Hot Holding) stored on top of the stove for less than 3 hours as per operator, operator reheated item.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the kitchen. Operator placed new roll. Corrected On-Site

10/4/2024· 1y 6mo ago

1 basic

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Under the fryers. - From follow-up inspection 2024-10-04: Floor tiles missing and/or in disrepair. Under the fryers. **Time Extended**

10/3/2024· 1y 6mo ago

4 high, 3 basic

  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Under the fryers.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the mop bucket. Operator stored properly. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Observed floor with grease under the fryers.
  • 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. Observed sewage come up (when 3 compartment sink and handwashing sink is turned on) from the floor drain in the kitchen by the preparation area where employees walk through and leave track marks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed macaroni and cheese (53F - Cold Holding) stored on top of the prep table less than 30 minutes, as per operator. Operator place item in the walk in cooler.
  • 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 sweet plantains (82F - Hot Holding); white rice (98F - Hot Holding) stored on top of the prep table for less than 1 hour, as per operator. Operator reheated items.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed Front counter: Sanitizer Bucket (Quaternary 400+ppm/200ppm); Kitchen: Sanitizer Bucket (Quaternary 400+ppm/200ppm), operator remade. Corrected On-Site

2/9/2024· 2y 2mo ago

Visit ID: 8351124

Met Inspection Standards

2 int

  • 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. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.

Additional Information

Contact Information

Google Rating

★★★★½ (4.8/5)
(79 reviews)

Price Level

$$

Opening Hours

Monday:Closed
Tuesday:Closed
Wednesday:12:00 – 8:00 PM
Thursday:12:00 – 8:00 PM
Friday:12:00 – 9:00 PM
Saturday:12:00 – 9:00 PM
Sunday:1:00 – 6:00 PM
✓ Currently Open

Features

✓ Restaurant

Restaurant Features

Lunch
Dinner
Takeout
Delivery
Dine-in
Last Enriched At: 5/14/2025

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