YARD HOUSE #8338
201 PLAZA REAL STE 1201, Boca Raton FL 33432 · 561-417-6124
Last inspected Mar 13, 2026 · 10 visits since July 2023
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live small flying insects in the dry storage room, separate from the kitchen, landing on the shelves Approximately 10 live small flying insects in the dry storage room, separate from the kitchen, landing on the cans and bags of food
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lowboy coolers; chicken wings (51F - Cold Holding); cooked chicken (48F - Hot Holding); cooked pasta (49F - Cold Holding). As per operator food not portioned or prepared today. In unit less than 4hrs. As per operator experiencing problems with lowboy cooling unit. Operator placed all effected foods on bags of ice in lowboy drawers for quick chill
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ceiling vent soiled with accumulated dust. Over the salad station.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. turkey (51F - Cold Holding) in pantry cooler. Not prepped or portioned today. In unit less than four hours. Item Double panned. Placed underneath cooler. ground beef (54F - Cold Holding); sausage (54F - Cold Holding); sliced tomatoes (53F - Cold Holding); spinach dip (53F - Cold Holding) in pizza cooler. Not prepped or portioned today. In unit less than four hours. Operator advised to remove items to cool down to 41F.
Bowl or other container with no handle used to dispense food. Cup as scoop in macaroni in reach in drawer on cook line
Working containers of food removed from original container not identified by common name. Sugar in prep area
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/JHENER RAMOS1/8/2019
Handwash sink used for purposes other than handwashing. Employee Rinsing equipment in hand sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over pizza station
Raw fruits/vegetables not washed prior to preparation. In use avocados contain stickers
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm);
Working containers of food removed from original container not identified by common name. Flour
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
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. shrimp (54F - Cold Holding); cooked rice (54F - Cold Holding); chicken (54F - Cold Holding); sausage (51F - Cold Holding); cheese (51F - Cold Holding); beef (51F - Cold Holding); salmon (49F - Cold Holding); tuna (49F - Cold Holding); cut tomato salsa (49F - Cold Holding); cheese (49F - Cold Holding); reach in cooler drawers across from cook line. Operator states food in unit over four hours. Not prepped or portioned.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shrimp (54F - Cold Holding); cooked rice (54F - Cold Holding); chicken (54F - Cold Holding); sausage (51F - Cold Holding); cheese (51F - Cold Holding); beef (51F - Cold Holding); salmon (49F - Cold Holding); tuna (49F - Cold Holding); cut tomato salsa (49F - Cold Holding); cheese (49F - Cold Holding); reach in cooler drawers across from cook line. Operator states food in unit over four hours. Not prepped or portioned.
Raw fruits/vegetables not washed prior to preparation. Avocados with stickers Removed
Working containers of food removed from original container not identified by common name. Salt In dry storage
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 live small flying insects in the dry storage room, separate from the kitchen, landing on the shelves Approximately 10 live small flying insects in the dry storage room, separate from the kitchen, landing on the cans and bags of food
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.