Yearling Restaurant (The)
Last inspected: Jan 16, 2026
12
Score
Inspectors have visited Yearling Restaurant (The) 11 times, with records going back to 2022. The most recent visit was on Jan 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around 10 violations to closer to 13 violations per visit.
When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited four times.
That's lower than the typical Florida restaurant, which scores around 72. The pattern in the record is worth a careful look.
11
Inspections
4
Critical latest
5
Major latest
8
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
12
Apr 10, 2025
Complaint Full
No violations found.
100
Mar 27, 2025
Complaint Full
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
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 dish machine at 0ppm during inspection. Multiple attempts to prime, operator set up three compartment sink and placed repair call. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler, raw pork stored over cut green tomatoes. In the walk in cooler, raw shell eggs over container of pickles. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed wait staff carrying dirty dishes drop off the dishes then carry customers order out of kitchen.
12A-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two food handling employees with expired food handler training.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer at wait station not labeled.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board and multiple portable cutting boards with visible staining. Can opener on prep line with debris on the blade. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink behind bar counter used as dump sink as evident by ice and fruit in the sink.
31A-11-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning container have scoops stored inside with handles in contact with the product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by hand wash sink on side of cook line door gaskets with mold like substance. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the middle bay of the prep three compartment sink, redfish thawing in standing water while faucet running over gator thawing. Employee began cutting open and removing redfish. **Corrective Action Taken**
06-01-5
Basic - Utensils in poor condition. Melted handles to ladles in steam well.
14-12-4
Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep area has leak from drain pipe. Per employee has had employee working to reconnect properly. **Corrective Action Taken**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on pass through window prep table. Sanitizer solution at 0ppm in sanitizer bucket at pass through window.
21-12-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Cook line hood filters missing while cooking.
14-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate. **Repeat Violation**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Exterior top of dish machine soiled and side by reservoir soiled.
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler on cook line with residue build up on the handles.
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in warewashing area over clean utensils. **Repeat Violation**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Floors behind cook line with grease build up. Ceiling air conditioning vents and tubes with dust build up. Multiple locations through kitchen with standing water. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In the walk in cooler, container of pickles stored on the floor. Employee relocated. **Corrected On-Site** **Repeat Violation**
08B-38-4
18
Oct 17, 2024
Routine - Food
4 critical violations. 1 major violation. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler on the cook line, raw shell eggs over ready to eat mushrooms and hotdogs. In the walk in cooler raw shell eggs and raw beef over unwashed produce. Operator began rearranging storage levels. **Corrective Action Taken**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the standup two door reach in cooler on the cook line, fully sealed, reduced oxygen packages of redfish and grouper completely thawed in sealed bags. In the walk in cooler container of fully thawed reduced oxygen packaged red fish not removed from packaging. Operator removed from coolers to not be sold to the public. **Repeat Violation** **Admin Complaint**
01B-13-4
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. Cooked mushrooms and onions on prep line missing time marking. Discussed with employee. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Blue, winded chemical spray bottle over clean containers on shelf over three compartment sink, operator removed the chemical spray bottle. In dining room waitstation, table sanitizer spray over plastic single service cups. **Corrective Action Taken**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at end of cook line closest the swinging door and prep area cutting board have build up of food residue staining. Can opener in prep room has debris build up on the blade. Operator had employee remove can opener to dish area. **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance along deflector plate of bulk ice bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic single service cup used as scoop in bulk ranch container in walk in cooler.
14-01-5
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 the standup two door reach in cooler on the cook line, fully sealed, reduced oxygen packages of redfish and grouper completely thawed in sealed bags. In the walk in cooler container of fully thawed reduced oxygen packaged red fish not removed from packaging. Operator removed from coolers to not be sold to the public. **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in walk in cooler over unwashed produce. Operator removed the beverage. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on single service tin foil wrap on bottom shelf of prep table. Employee relocated the bag. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On shelf besides dish machine, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Floors, walls and ceiling soiled/has accumulation of debris. Ceiling air vents and air conditioning tubing have dust build up. Floor under equipment with residue build up. Floors through kitchen not smooth easily cleanable. Standing water under both three compartment sinks on floor. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Portioned containers of ranch stored on the floor of the walk in cooler. Operator relocated the ranch. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep line, metal mallet and utensils in standing water of 101F.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. Walk in cooler door gasket with mold like substance build up. **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. Multiple shelves with ripped tin foil covers.
14-20-4
29
May 30, 2024
Routine - Food
No violations found.
100
Mar 28, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
19
Aug 3, 2023
Complaint Full
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
43
Jun 1, 2023
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In beverage walk in cooler cream cheese, ranch 47-49F. Unit has been open for morning prep. Fliptop in front of kitchen fish dip 47F, ranch 48F. Person in charge states units were turned off and items moved to unit less than 4 hours ago. Butter pats in dining room since Sunday per person in charge at 76F. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-06-01: In beverage walk in cooler fish dip 52F. Person in charge discarded. **Admin Complaint** **Corrective Action Taken**
03A-02-5
86
May 25, 2023
Complaint Full
6 critical violations. 4 major violations. 5 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
14
Apr 28, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker from hose bibb out back with gray hose attached.
29-34-4
High Priority - Medicine not labeled properly. Employee medicine stored on shelf next to microwave, above prep space. Person in charge removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-22-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In glass door reach in cooler raw burgers stored over prepped tomatoes. Person in charge rearranged. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In double door glass reach in cooler tomatoes at 47F. Ambient temperature of unit got down to 37F during inspection. Person in charge states has been in and out of unit. Retemped at 42F. In second walk in cooler butter, ranch 47-48F ambient temperature of unit came down to 42F during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at server line hand wash sink. Person in charge provided. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees with expired training.
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen with staining. Deflector plate of ice machine with slight mold like substance buildup. **Repeat Violation**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips during inspection.
16-37-1
Basic - Dead roaches on premises. Observed three dead roaches in standing water by soda machine. Also, observed one dead roach on floor in dry storage.
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee items stored on shelves above prep areas. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor under air conditioner in kitchen. Also under soda machine in server area. **Repeat Violation**
36-22-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Floors in kitchen with heavy debris buildup. Grease buildup behind and under cooktop. Ceiling with dust buildup. Wall and floor under dishmachine with heavy debris buildup. Holes in wall in dry storage along wall with bulk containers. **Repeat Violation**
36-73-4
Basic - Food storage container/container lid cracked or broken. Bulk sugar container lid in back dry storage with rips, missing pieces.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles of fryer baskets with food debris buildup. Exterior of bulk dry goods containers with debris buildup. **Repeat Violation**
23-03-4
27
Aug 25, 2022
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. At dishmachine.
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler fish dip 51F, ranch 47F. Person in charge states were brought from walk in cooler. Cooler plugged back in this morning after power outage. Ambient temperature of unit came down to 36F during inspection. In beverage walk in cooler butter 51F blue cheese 53F. Ambient temperature of unit at 50F during inspection. In regular walk in cooler beef, cheese 48-49F. Ambient temperature of unit 49F during inspection. Person in charge provided invoice that delivery was dropped off today person in charge states right before the beginning of inspection. Person in charge turned units down during inspection. In beverage reach in cooler in the bar whipping cream 51F person in charge discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding station tomatoes 111F, greens 125F. Hot holding unit was never turned on. Person in charge turned on and reheated on stove top. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Container of medicine improperly stored. Medicine bottle stored on shelf over and alongside clean dish ware in dishmachine area. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Mop water dumped on ground outside instead of in mop sink during inspection.
28-14-5
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over uncut onions in walk in cooler person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cookline with staining. Soda nozzle at bar with mold like substance buildup. Interior of microwave on back cookline with debris buildup.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on shelf over clean dishes, also stored on prep table, person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Floor area(s) covered with standing water. In front of air conditioner.
36-22-4
Basic - Floors walls, and/or ceilings soiled/has accumulation of debris. Heavy grease buildup on floors under fryers. Wall by dishmachine with mold like substance buildup. Floors in kitchen are no longer easily cleanable, hold debris. Paint peeling in kitchen over make top. Ceiling with damage over bag in box soda storage in office.
36-73-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket stored on the floor. Tongs hung on equipment. Ice handles touching ice in ice bins. Person in charge moved all to appropriate locations. **Corrected On-Site**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees. At sink by server station.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in coolers with debris buildup.
23-03-4
Basic - Old food stuck to clean dishware/utensils. Observed clean dish ware with old label residue, debris buildup.
16-48-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service items not inverted at bar area, person in charge inverted. **Corrected On-Site** **Repeat Violation**
25-06-4
25
Frequently Asked Questions
When was Yearling Restaurant (The) last inspected?
The most recent health inspection at Yearling Restaurant (The) on file is from Jan 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Yearling Restaurant (The)?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Yearling Restaurant (The).
Has Yearling Restaurant (The)'s inspection record improved over time?
No. Recent inspections at Yearling Restaurant (The) have averaged around 13 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Yearling Restaurant (The) 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 Yearling Restaurant (The) inspected?
Based on the inspection history on file, Yearling Restaurant (The) is inspected around three times per year on average.
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