DirtyFLRestaurant Inspection Data

YARD HOUSE 8394

YARD HOUSE 8394 in TAMPA has 6 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

450 CHANNELSIDE DR

Overall Food Safety Rating

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

All Inspection Reports

1/9/2026· 2mo ago

Visit ID: 13497690

Met Inspection Standards

1 high

  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dis multiple times at 147-155F 7th try was 160F Corrected On-Site

8/19/2025· 6mo ago

Visit ID: 10928942

Met Inspection Standards

3 high

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach in cooler sour cream 49F cook spinach 59F manager moved to freezer 2nd temp 43F Corrected On-Site
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Above the 200-400 ppm manager remade solution and added more water retested to 200 ppm Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Above the 200-400 ppm manager remade solution and added more water retested to 200 ppm Corrected On-Site

3/31/2025· 11mo ago

Visit ID: 10731505

Met Inspection Standards

1 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. 2 employees. Employees placed on guards Corrected On-Site

11/26/2024· 1y 3mo ago

Visit ID: 8736005

Met Inspection Standards

2 high, 2 int, 2 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.bar inside
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 147F high temp. Operator was able to fix it during inspection. Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator added sanitizer Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Drain pan and fan blocking sink operator moved Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar outside Corrected On-Site

5/29/2024· 1y 9mo ago

Visit ID: 8681213

Met Inspection Standards

4 high, 2 int, 5 basic

  • 36-36-4:Basic - Ceiling tile missing. In back area
  • 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. Operator was thawing fish in the packaging, fish still frozen, operator removed from package. discussed with operator he health risk of thawing fish in the reduced oxygen package. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 08B-12-5:Basic - Stored food not covered. In walk in freezer tray of food operator covered
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies in the kitchen area, 1 by the pantry area, the other by the walk in cooler door, operator has employees trying to eliminate them, I also discussed cleaning a sped sanitizing the area they landed on.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. mash potatoes (89F - Hot Holding) operator reheated to above 165F and placed back into hot well Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Discussed with operator where he needs the breaker.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine at bar over 200 ppm, operator was able to adjust it to 200 ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at bar soiled operator had employee clean them
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink at outside bar and in dish area blocked, operator moved obstruction Corrected On-Site

11/9/2023· 2y 4mo ago

Visit ID: 8500536

Met Inspection Standards

1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.