Yardbird Southern Table and Bar
Last inspected: Feb 3, 2026
52
Score
Yardbird Southern Table and Bar has been inspected seven times since 2022. The newest entry in the record is dated Feb 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
The most common issue across all inspections has been “equipment and utensils not properly air-dried - wet nesting”, showing up five times.
Yardbird Southern Table and Bar's latest score of 52 falls below the Miami Beach average of 69. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher touch dirty dishes with gloves in and remove the clean dishes with the same gloves on.
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a funnel and a scrubbing pad in the hand washing at the bar. The bartender removed the items. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Floor area(s) covered with standing water. Observed throughout the kitchen mainly at the cook line.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen. **Repeat Violation**
36-17-5
Basic - Ice buildup in the walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the drink walk in cooler fan guard soiled. Observed the reach in cooler gasket soiled by the drying rack.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed the base board and floor soiled next to the triple sink.
36-27-5
Basic - Equipment in poor repair. Observed the reach in cooler gasket torn by the drying rack.
14-11-5
52
Aug 18, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Displayed food not properly protected from contamination. Observed at the bar. **Repeat Violation**
08B-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Southern citrus Ahi tuna tartare on the menu not identified as raw. The manager marked the menus with an asterisk. **Corrected On-Site**
02B-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted.
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. Observed throughout the kitchen.
36-17-5
Basic - Hole in or other damage to wall. Observed by the back door.
36-24-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoop being stored on a cardboard box of Panna water. The manager moved it into an ice bucket. **Corrective Action Taken**
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed at the cook line the manager removed it. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The manager removed it. **Corrected On-Site**
21-04-4
55
Feb 21, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Aug 13, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook drink and then put on gloves without washing his hands.
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chesse sauce (122F - Hot Holding)at the steam table. As per the chef the cheese was put on line approximately two hours ago. The chef turned up the temperature on the steam table and took the chesse sauce to the kitchen to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put the straws behind the bar. **Corrected On-Site**
25-27-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment in poor repair. Observed the reach in cooler gaskets torn in the preparation area.
14-11-5
Basic - Ice bucket/shovel stored not inverted between uses. The manager inverted the buckets. **Corrected On-Site**
10-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled.
23-03-4
58
Feb 20, 2024
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. O a cook come from the walk-in cooler with a plastic container of vegetables. The cook proceeded to put on gloves to start prepping without washing his hands first. The chef stopped him and had him wash his hands. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (125F - Hot Holding). As per the chef the chicken was put there approximately 30 minutes ago, the chef turned up the heat of the hot box. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it washed. **Corrected On-Site**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
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. Form provided via email. **Corrective Action Taken**
11-27-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed several torn gaskets on the reach in coolers.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. The chef removed the towel. **Corrected On-Site**
21-04-4
43
Jul 25, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Form provided via email. **Corrective Action Taken** **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed the items. **Corrected On-Site**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Observed several reach in cooler gaskets torn.
14-11-5
Basic - Hole in or other damage to wall. Observed by the meat slicer.
36-24-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
61
Dec 9, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over cooked short ribs in the walk-in cooler. The chef moved the chicken. **Corrected On-Site**
08A-05-6
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed a ice cream scoop in a water temperature of 82°F.at the kitchen entrance. The chef poured out the water. **Corrected On-Site**
10-05-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed several squeeze bottles at the bar.
02D-01-5
64
Frequently Asked Questions
When was Yardbird Southern Table and Bar last inspected?
The most recent health inspection at Yardbird Southern Table and Bar on file is from Feb 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Yardbird Southern Table and Bar?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited five times, more than any other issue at Yardbird Southern Table and Bar.
How does Yardbird Southern Table and Bar compare to other restaurants in Miami Beach?
Yardbird Southern Table and Bar most recently scored 52 out of 100, which is lower than the Miami Beach average of 69.
Has Yardbird Southern Table and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Yardbird Southern Table and Bar have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Yardbird Southern Table and Bar means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Yardbird Southern Table and Bar inspected?
Based on the inspection history on file, Yardbird Southern Table and Bar is inspected around two times per year on average.
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