YARD HOUSE #8352
International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/2/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation./several kitchen employees with no beard guards.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
- 14-69-4:Basic - Ice buildup in reach-in freezer/ice cream freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in chest cooler bottom soiled.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./seasoning spice and cornmeal not labeled/back kitchen shelves.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./a jar of ice water stored in front of hand sink/dining room service station/ Corrected On-Site
Food safety inspection conducted on 1/2/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 7/1/2024
High Priority
6
Intermediate
0
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable./green and blue cutting boards.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair./outside walk in cooler and dish area/ Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment between uses./ Corrected On-Site
- 08B-12-5:Basic - Stored food not covered./all cut fruits at the bar.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar peppers container at back kitchen storage shelf. / Corrected On-Site
- 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 0ppm, tested more than 4 times, changed a new bucket of sanitizer, rechecked chlorine at 50ppm. Corrected On-Site
- 11-22-5:High Priority - Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items./cook worked at fry station/covered immediately/ Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at bar area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./kimchee cold holding at 51F, less than 4 hours per chef/moved to walk in freezer/rechecked 39F/ Corrected On-Site
- 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/heavy cream at cook line no time marked/out for less than 4 hours per chef/ 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./cooked mushrooms at 93F and cooked onions at 83F/both less than 4 hours/reheated to 179F for mushrooms and 200F with onions/ Corrected On-Site
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only.
Food safety inspection conducted on 7/1/2024 revealed 13 total violations (6 high priority, 0 intermediate, 6 basic).
Inspection on 6/3/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on ledge of dishwasher Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch on line, chef addressed Corrected On-Site
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Next to ice machine and outside walk in cooler
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Shredded cheese pan in under counter drawer across from prep kitchen Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning on clean item shelves in dish room Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. In prep area. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw whole shell eggs over shredded cheese in walk in cooler 2)raw seared tuna over commercially cooked crab and lobster meat and walk in cooler 3) raw sliced seared tuna over commercially cooked crab meat in under counter drawer in pantry station. Corrected On-Site
Food safety inspection conducted on 6/3/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 9/20/2023
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine and attached bin
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage over buns
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler for ice cream
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. Multiple on cook line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves where containers are stored Fan cover in walk in cooler Gaskets on multiple coolers
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At prep area.
- 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 machine first test 0ppm Retested 50ppm 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. grilled chicken breast (120F - Hot Holding) Per manager, item on line less than 2 hours, operator discarded **Corrective Action Taken**
Food safety inspection conducted on 9/20/2023 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).