DirtyFLRestaurant Inspection Data

YARD HOUSE #8383

Food safety records indicate YARD HOUSE #8383 in NAPLES has 8 inspections with a 3.1/5 overall rating. Food safety practices have remained consistent.

Last inspection: 5 months ago · 8 reports on file

Tamiami Trail North
Naples, Florida, 34103
Sun Terrace
Collier County County

Overall Food Safety Rating

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

All Inspection Reports

10/10/2025· 5mo ago

Visit ID: 13533167

Met Inspection Standards

1 high

  • 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 and the time removed from temperature control. cooked mushrooms (87F - Cold Holding); cooked bell peppers (77F - Cold Holding). Operator stated foods had been out for less than 2 hours and time marked foods.

8/13/2025· 7mo ago

Visit ID: 13479163

Follow-up Inspection Required

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drop-in cooler closest to entrance: cooked pork sausage (58F -cold holding); kale (55F - Cold Holding); sliced tomatoes (60F - Cold Holding) stored for 3 and a half hours per operator. Foods were filled high in containers stacked above fill line on side. Operator split foods into multiple containers and iced down. In thirty minutes all foods reached a temperature of 43F or below. Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-08-13: In cook line drop in cooler closest to entrance. Cut tomato (64F - Cold Holding); shredded soft cheeses (62F - Cold Holding); cooked chicken (61F - Cold Holding): butter (59F - Cold Holding); cooked quinoa (64F - Cold Holding); tofu (65F - Cold Holding); chopped kale (64F - Cold Holding); cooked veggies (61F - Cold Holding). Has been in drop in cooler for more than 5 hours per operator. See Stop Sale. Provided operator with Time as a Public Health Control for, discussed usage of ice on products, usage of lids and alternative cold holding equipment. All as of alternative methods for Time/Temperature control Admin Complaint

7/31/2025· 7mo ago

Visit ID: 10885933

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 08B-12-5:Basic - Stored food not covered. In walk-in freezer large iced cubes used for bar drinks stored uncovered. Operator covered the ice. Corrected On-Site Warning
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in freezer. Light has burned out. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drop-in cooler closest to entrance: cooked pork sausage (58F -cold holding); kale (55F - Cold Holding); sliced tomatoes (60F - Cold Holding) stored for 3 and a half hours per operator. Foods were filled high in containers stacked above fill line on side. Operator split foods into multiple containers and iced down. In thirty minutes all foods reached a temperature of 43F or below. Corrected On-Site Repeat Violation Warning
  • 31A-04-4:Intermediate - Handwash sink disabled in food preparation/dishwashing area. Water must be restored in the same location where removed. By dishwashing area, next to large ice machine, handwash sink damaged and rendered inoperable. Operator states parts were ordered three weeks ago but are on backorder. Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed a roster of servers and bartenders, some kitchen staff missing food handler training and employed more than sixty. Deidre, Angel, Leiser, Scarlett, Kelly, Thomas, Sarah, Jacqueline, Issac, Brianna, Rachel. Warning

3/19/2025· 11mo ago

Visit ID: 8876157

Met Inspection Standards

1 high, 1 int, 7 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. Observed thawed tuna not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in cooler. The operator cut slits in the packaging of the tuna. Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in the unisex employee bathroom. The operator provided a covered receptacle. Corrected On-Site
  • 08B-49-4:Basic - Employee personal beverage not properly identified and segregated from food to be served to the public in the reach in coolers at the front counter and the salad prep station. The operator removed the beverages from the cold holding units. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee wearing a watch while engaged in food preparation. The employee removed the watch. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed a box of pizza dough stored on the floor of the walk in freezer. The operator properly stored the pizza dough. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on the cook line. The operator removed the wet cloth. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed a leak at the bottom of the handwashing sink near the ice machines.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the entrance to the cook line. The operator stated the butter had been held for approximately 1 hour. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a bottle of vodka stored in the handwashing sink at the entrance to the cook line. The operator removed the bottle from the hand sink. Corrected On-Site

9/3/2024· 1y 6mo ago

Visit ID: 8875593

Met Inspection Standards

1 basic

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. At ice machine and break room area. Warning - From follow-up inspection 2024-09-03: **Time Extended**

8/29/2024· 1y 6mo ago

Visit ID: 8779273

Follow-up Inspection Required

1 high, 1 basic

  • 36-22-4:Basic - Floor area(s) covered with standing water. At ice machine and break room area. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed; Six small flying insects in bar area inside a recycling container. Three small flying insects in mop sink area. Three small flying insects in dry storage room. Warning

1/24/2024· 2y 1mo ago

Visit ID: 8458300

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

7/28/2023· 2y 7mo ago

Visit ID: 8378013

Met Inspection Standards

2 high, 1 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. In walk-in cooler, tuna in reduced oxygen packaging not opened before being thawed.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooks line, utensils in water at 120F. Operator moved utensils to a hotter area. **Corrective Action Taken**
  • 29-08-4:Basic - Plumbing system in disrepair. In back of kitchen prep sink leaking into a bustub
  • 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. Bar glass Dishwasher (Chlorine 0ppm); operator primed sanitizer. Second test Dishwasher (Chlorine 40ppm)
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, cooked lobster and crawfish being stored under raw fish. Tuna poke being stored under raw bacon. Operator rearranged products. Ground beef being stored above pork loin. Operator rearranged products Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tomato slicers in back of kitchen Operator put in dishwasher area to be cleaned Corrected On-Site