YARD HOUSE #8328
601 SILKS RUN STE 1490, Hallandale Beach FL 33009 · 954-454-9950
Last inspected Jul 14, 2026 · 8 visits since October 2023
APR 25
OCT 25
NOV 25
JAN 26
JUL 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked brussel sprouts date marked 10-13 in walk in cooler. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024025616 | Apr 11, 2024 | Jun 20, 2024 | $200 |
Inspection history
8 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
No conspicuously located ambient air temperature thermometer in holding unit. Low boy Delfield at server station, no ambient thermometer.
Jan 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Nonservice animals in the food establishment or on premises. Small dog at the bar with owners. Owners holding dog the entire time.
Spray bottle containing toxic substance not labeled at the main bar. Manager labeled sanitizer bottle
Ceiling/ceiling tiles/vents soiled with accumulated grease, dust, or mold-like substance. Ceiling vents. Vents soiled in back of the house.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table at pizza station. Manager stored in sanitizer solution.
Nov 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 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. Dish machine tested at 0ppm chlorine. Sanitizer hose above liquid. Operator primed sanitizer and retested at 100ppm chlorine
Handwash sink not accessible for employee use at all times. Prep area hand wash sink blocked by ladder. Operator removed ladder
Handwash sink used for purposes other than handwashing. Hand wash sink at right side cook line used as dump sink as evidenced by coffee grunge in hand wash sink. Discussed with operator
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed on cook line. Operator turned up water velocity
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed at gaskets at pizza line station
Soiled dry wiping cloth in use. Observed at pizza line. Operator moved to sanitizer bucket
Standing water in floor drain/floor drain draining very slowly. Observed at drain to dipper well on cook line. Accumulation of debris at drain causing water to be standing and over flowing onto floor. Employee started to remove debris
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seared tuna stored above cooked corn at poke station. Operator reorganized. Discussed with operator
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cooked brussel sprouts date marked 10-13 in walk in cooler. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at mop sink splitter with hose attached
Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles at wait station soiled
Ceiling tile missing. Observed 2 ceiling tiles missing above prep area
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee placed bags of ice on containers of raw beef and proceeded to grab a clean plate to store customer's cooked burgers without removing gloves or washing hands. Reviewed proper handwashing procedures. Employee washed hands correctly. Manager discarded item.
Ceiling tiles and vents soiled with accumulated of grease, dust, or mold-like substance. In kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep tables throughout kitchen. Chef stored in sanitizer buckets.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Container of oil stored on floor in kitchen across from exit door. Chef elevated
Equipment and utensils not properly air-dried - wet nesting. Containers on shelf at entrance door of dishwashing area not properly dried. Chef have employee dried during inspection.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign provided in the women's bathroom. Manager posted during inspection.
Working containers of food removed from original container not identified by common name. Chef labeled oil bottle during inspection.
Apr 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Grill - Cooked Chicken (145F - Cooking) Temperature taking immediately after removed from grill. Cook reheated.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee reached out for a container of lettuce and started making a salad after touching hair without first removing gloves or washed hands. Reviewed proper handwashing procedures. Employee removed gloves and washed hands correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Pantry station-; Sliced Cheese (41-49F - Cold Holding); Per Manager food items in unit less than 4 Hours. Items not prepared or portioned today. Observed pan overfilled and ice buildup in unit. 2) Batter Station-; Raw Chicken Chunck (42-46F - Cold Holding). Observed item overfilled. Manager moved items to walk in cooler to quick chill.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Manager switched to a different one during inspection.
Bowl with no handle used to dispense mushrooms. Manager removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
Ice buildup at pantry station.
Stored food not covered. Iced cream bucket in ice cream freezer not covered. Manager covered during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket.
Oct 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Opened bag of raw chicken wings stored above case of raw lobster in walk in freezer. Manager moved raw chicken to another location.
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. 1) 8 drawers across from fryer in cook line-; Cooked rice (48F - Cold Holding); Cut Cabbage (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed space between pans. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) 8 drawers across from fryer in cook line-; Cooked rice (48F - Cold Holding); Cut Cabbage (47F - Cold Holding). Per Manager food items in unit overnight. Items not prepared or portioned today. Observed space between pans. See stop sale 2) Sandwich station next to steam table-Deli Turkey (41-49F - Cold Holding) Per Manager food item in unit less than 4 hours from walk in cooler. Item not prepared or portioned today. Observed pan doubled and overfilled. Manager moved top portion to lower reach in to quick chill.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and tiles throughout establishment.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wear dangling bracelet.
Light shield damaged/in disrepair. Across from ice machine.
Old labels stuck to food containers after cleaning. Containers on rack next to dishwashing machine. Manager removed and placed container in dishwashing machine to wash.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths stored on prep table in kitchen. Manager stored in sanitizer bucket.
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.