Yellow Dog Cafe
Last inspected: Dec 5, 2025
86
Score
Across the available record, Yellow Dog Cafe has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Dec 5, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Florida restaurant scores 72. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using sous vide for chicken without approved plan, approximately five packages done this morning. Chief unsealed all and place in oven to reach 165. Submit plan to DHR.specialprocess@myfloridalicense.com for approval. **Warning** - From follow-up inspection 2025-12-05: Submitted for approval to OPQ. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower level soda fountain has old syrup around dispensers. - From follow-up inspection 2025-12-05: **Time Extended**
23-03-4
86
Dec 3, 2025
Complaint Partial
No violations found.
100
Oct 31, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil's in water at 89degrees. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over scallops in walk in cooler. Raw chicken over sauces in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Using sous vide for chicken without approved plan, approximately five packages done this morning. Chief unsealed all and place in oven to reach 165. Submit plan to DHR.specialprocess@myfloridalicense.com for approval. **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance on deflector plate. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven handle cook line. Tongs on handle bread warmer. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Upper floor bar missing handles wash sign, provided to owner. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower level soda fountain has old syrup around dispensers.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Clean pans on rack with old labels. **Corrected On-Site**
16-46-4
52
Apr 2, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Large can artichoke hearts **Repeat Violation**
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Utensils in sink **Corrected On-Site**
31A-11-4
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. Robert
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Behind bar **Corrected On-Site**
51-11-4
Basic - Food stored on floor. Walk in freezer **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink in back **Corrected On-Site**
31B-04-4
58
Oct 3, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. Whole fire roasted red peppers, 1 can
01B-01-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice bucket/shovel not stored inverted between uses. **Corrected On-Site**
10-14-5
78
Mar 7, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
70
Aug 24, 2023
Routine - Food
No violations found.
100
Aug 23, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat food glass cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding), fish cake (51F - Cold Holding); meatloaf (45F - Cold Holding); Brie cheese (45F - Cold Holding) stop sale kept in cooler over night **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw fish (47F - Cold Holding), fish cake (51F - Cold Holding); meatloaf (45F - Cold Holding); Brie cheese (45F - Cold Holding) kept in cooler over night, no temps taken this morning, see stop sale **Repeat Violation** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher filled with water in hand sink Bar hand sink used as a dump sink **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Provided instructions on how to fill out haccp plan using rop for raw meat to make stock. All rop items on site today under 48hours but operator kepts for longer **Corrective Action Taken**
03G-50-1
Intermediate - Records/documents for required employee training do not contain all of the required information. Operator has tested for training cards with test date on them and who did training (cam card observed). Operator started to fill out training cards **Corrected On-Site**
53B-10-4
Basic - No handwashing sign provided at a hand sink used by food employees. In dish pit area **Corrected On-Site**
31B-04-4
45
Feb 21, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On oven at front line. Whiskey sauce ( 76°F- Cold Holding) contains eggs and heavy cream
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw beef over containers of ready to eat foods and raw lobster tails. Operator moved **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sinks in service areas being used as dump sinks. Strainer, ice, and lemon wedges in wells
31A-11-4
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. No agreement for new hires
11-26-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sous vide and vacuum packaging on site for multiple items
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Downstairs in service area
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on front line is wearing a watch
13-07-4
47
Jul 26, 2022
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat juice Egg yolk over pastries **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half **Corrected On-Site**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed over cheesecake **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
02D-01-5
52
Frequently Asked Questions
When was Yellow Dog Cafe last inspected?
The most recent health inspection at Yellow Dog Cafe on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Yellow Dog Cafe?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Yellow Dog Cafe.
Has Yellow Dog Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Yellow Dog Cafe have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yellow Dog Cafe means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Yellow Dog Cafe inspected?
Based on the inspection history on file, Yellow Dog Cafe is inspected around three times per year on average.
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