YARD HOUSE #8311
11701 LAKE VICTORIA GARDENS AVE, Palm Beach Gardens FL 33410 · 561-691-6901
Last inspected Apr 28, 2026 · 14 visits since October 2023
DEC 24
JAN 25
MAR 25
AUG 25
APR 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed one live roach under dishwasher area Operator killed and cleaned
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024067434 | Nov 20, 2024 | Dec 19, 2024 | $800 |
| 2--2024067541 | Nov 22, 2024 | Dec 19, 2024 | $800 |
| 2--2023058268 | Oct 11, 2023 | Mar 4, 2024 | $200 |
Inspection history
14 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled personal cell phone and without washing hands employee prepared customer soup and handled clean dishes, discussed with sous chef who educated employee and washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At server expo area double stacked pan of portioned butter packets (50F - Cold Holding) per operator product not portioned or prepared today and held in unit for approximately 1 hour, discussed with sous chef who removed second pan to allow direct contact with cooling surface for product to chill.
Floors not constructed to be easily cleanable. At fry and pizza station floor tiles with missing grout and standing water with food debris, discussed with operator to clean and sanitize and repair tiles.
Old labels stuck to food containers after cleaning. At dish washing area on clean dish storage rack multiple containers with old labels, discussed with operator to remove labels and sanitize.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit- paddle in water at 78 F at cook line; removed
Working containers of food removed from original container not identified by common name- oil spray bottle has no label at cook line Advised to label
Mar 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and started to work with other foods like stirring sauce at steam table, touching coolers without changing gloves and washing hands Manager educated and employee washed hands
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers stored over whole muscle ribeye in cooler at prep area at the back of the kitchen Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (50F Cold Holding ); cooked chicken (50F Cold Holding ); in drawer cooler at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler;
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth while using it to hold end of tongs used to remove cooked hamburger from grill and then handled raw hamburger with same hand while placing to cook without washing hands. Operator discussed with employee who then removed visibly soiled wiping cloth, changed gloves and washed hands.
Nonfood-grade containers used for food storage - direct contact with food. At cook line; truffle oil stored in direct contact with non-food grade plastic spray bottle designed and labeled for chemical use only. Operator discarded bottle.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. At cook line hand wash sink; clean bowls to be used to serve food to customers stored under paper towel dispenser. Operator removed bowls.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk-in cooler; unwashed mushrooms stored over ready to eat washed and diced cauliflower.
Dec 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. Dishwasher (Chlorine 0ppm); operator fixed to 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw calamari over cooked lobster and seared tuna over cooked lobster in three door cooler at prep station by ice machine Stored properly
Ice buildup in walk-in freezer.
Water leaking from pipe under three compartment sink by dishwasher
Nov 23, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 22, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 15 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority2 Intermediate6 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.employee doubled gloved touching raw chicken removed one pair of gloves by using her hands; touched clean plates to plate food without washing hands; educated operator on double glove procedures; operator educated employee who washed hands.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped gloved hands with soiled towel at cook line and proceeded to touch pickles and clean plates without changing gloves and washing hands.employee educated; employee washed hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. employee touched trash can and wiped hands on dirty apron and proceeded to bag sauce. Educated operator employee washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee,wiped tongs used to flip various foods on dirty soiled towel; same tongs used to flip seafood wiped with dirty towel in between uses and reused to work with burgers and steaks; observed same towel used to also clean prep food area; Advised to have multiple sanitized utensils handy when working with foods; Manager educated; tongs discarded
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live fly in the dining room Operator killed
Non-food grade paper/paper towel used as liner for food container. Paper towels used as liner for boiled eggs container; food in direct contact with paper towels Removed
Roach activity present as evidenced by live roaches found. Observed approximately 3 live roaches behind thermalizer 1 live on open top reach in cooler at cook line 1 live in electrical room adjacent to pantry station 1 live in dining room by booths Operator unable to kill
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sliced tomatoes (42-49F - Cooling) at 1:51pm since 11am at 2:20 pm 46-52; at top reach in cooler at cook line; operator moved tomatoes to freezer to rapid chill.at this current rate product will not reach 41F within 4 hours
Handwash sink used for purposes other than handwashing. Bowl stored inside handwashing sink at cook line Removed
Bowl or other container with no handle used to dispense food. Bowl without handle used to scoop cooked pasta stored on top of pasta; operator removed.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed cleaned sanitized soup bowls stored next to hand washing sink exposed to splash when sink in use. Operator moved bowl.
Dead roaches on premises. Observed approximately 5 dead roaches in dessert station adjacent cook line 8 dead roaches in electrical room adjacent to pantry station 1 dead roach on expo line 1 dead roach in cook line across from flat top 2 dead dining area Operator cleaned areas
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell storing utensils with no running water operator turned on water.
Plumbing system in disrepair. Dipperwell drain pipe leaking waste water onto floor
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer bucket at 50 ppm; operator corrected to 200 ppm quaternary
Nov 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 40 live flies landing on clean cups, ice buckets and ice at the bar in the dining room 3 live flies at dishwasher area 4 live flies at expo line 1 live fly inside storage room adjacent to walk-in cooler Operator started to clean and disinfect areas;
Roach activity present as evidenced by live roaches found. Observed one live roach under dishwasher area Operator killed and cleaned
Nov 20, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority0 Intermediate3 Basic
Show 10 findings ▾
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. Dishwasher (Chlorine 0ppm) operator ran multiple times; rechecked at 100 ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee doubled gloved touching raw beef; removed one pair of gloves using his hands and placed new glove without washing hands and started to work with foods; educated operator on proper procedure when wearing double gloves; employee removed both gloves and washed hands;
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 40 live flies landing on clean cups, ice buckets and ice at the bar in the dining room 3 live flies at dishwasher area 4 live flies at expo line 1 live fly inside storage room adjacent to walk-in cooler Operator started to clean and disinfect areas;
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked crawfish; Raw seared tuna over cheese dips - all on speed racks in walk-in cooler Stored properly
Roach activity present as evidenced by live roaches found. Observed one live roach under dishwasher area Operator killed and cleaned
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw calamari (48F - Cold Holding); in cooler at frying station; as per opioid not prepared or portioned today; food out of temperature for more than four hour; See Stop Sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw calamari (48F - Cold Holding); in cooler at frying station; as per opioid not prepared or portioned today; food out of temperature for more than four hour; See Stop Sale
Accumulation of approximately 40 dead flies in control devices like pest glue boards at expo line by soup station inside cabinets with water pipes Operator discarded the glue boards
Bowl used to dispense flour at dessert station Removed
Standing water in floor - through the kitchen Employees started to mop areas;
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Plastic storage containers at prep station at the back of the kitchen- food debris
Handwash sink used for purposes other than handwashing- lemon wedges inside handwash sink at prep station at the back of the kitchen by back door Removed
Apr 17, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee using double gloves touched raw fish and shrimp and removed first gloves by touching the gloves instead of shaking hands to remove the top gloves; proceeded place new gloves on and to touch clean utensil; Employee using double gloves touched seared tuna removed first gloves by touching the gloves; touched plates; employees didn't discard gloves by shaking hands; Operator educated and employees washed hands put new gloves on.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed the skin from cooking salmon with tongs; touched the rim of garbage can to discard skin and placed tongs back on the grill to be used on other foods; Operator educated and replaced tongs
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
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- TPHC used for sautéed mushrooms and butter sauce at cook line; time not marked; as per operator since 10:30 am; operator placed a timer to discard at 2:30 pm.
Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. Plastic lid broken in walk-in cooler Removed
Floor not cleaned when the least amount of food is exposed- all floor under all sitting booths in the dining room- observed food debris like chicken wings bones;
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust- dining room benches - food debris
Standing water in bottom of reach-in-cooler- at prep area in the back of the kitchen
Dec 12, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
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- fried mushrooms at cook line; as per operator on time since 10:30; time stamped;
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cups n prep stations at cook line; removed
Equipment in poor repair- torn gaskets at drawer at cook line;
Floor not cleaned when the least amount of food is exposed - prep area in the back of the kitchen
Standing water in floor- under prep sink at pizza station
Oct 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (49-41F - Cold Holding); in cold holding unit at pizza station; food not prepared or portioned today; food overstocked; food out of temperature for less than four hours; smaller portions made and moved on the bottom of the refrigerator
Raw fruits/vegetables not washed prior to preparation. Mushrooms not washed before cutting; operator trained employee; prep sink set up and placed in water to be washed
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.