DirtyFLRestaurant Inspection Data

YARD BAR SMOKED MEATS

YARD BAR SMOKED MEATS located in PANAMA CITY has undergone 4 health department inspections, achieving a 3.3/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

445 Grace Avenue
Panama City, Florida, 32401
Bay County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 4 health inspection reports

All Inspection Reports

3/5/2026· 1mo ago

Visit ID: 13641552

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

2/27/2026· 1mo ago

Visit ID: 13599084

Follow-up Inspection Required

5 high, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler in the kitchen with dirty standing water on the bottom.
  • 33-16-4:Basic - Open dumpster lid. Manager closed it at the time of inspection. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Bowls and lids in front counter not inverted. Manager inverted them at the time of inspection. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Brisket 48F, ribs 45F, Boston butt 58F. Per manager, items were cooked the night before. See stop sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Brisket 48F, ribs 45F, Boston butt 58F. Per manager, items were cooked the night before. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cotija cheese 46F and sliced cheese 44F. Per manager, items in cooler since the day before.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cotija cheese 46F and sliced cheese 44F. Per manager, items in cooler since the day before. See stop sale. Warning
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Pan of ribs at 128F, and pan of brisket at 122F, per employee in hot holding for 45 minutes. At the time of inspection, manager put them back in the oven to reheat. **Corrective Action Taken**

9/12/2025· 7mo ago

Visit ID: 10952390

Follow-up Inspection Required

1 high, 2 basic

  • 51-11-4:Basic - Observed carbon dioxide helium tanks not adequately secured. Observed CO2 tanks in bar area are not secured.
  • 40-06-5:Basic - Observed employee personal items stored in or above food preparation area. Observed employee drinks in reach-in cooler in kitchen.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.

2/21/2025· 1y 1mo ago

Visit ID: 10702857

Met Inspection Standards

4 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with self-closing doors.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Back door to kitchen.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Concrete wall by dish area not finished.