YARD HOUSE #8352
8367 INTERNATIONAL DR, Orlando FL 32819 · 407.351.8220
Last inspected Feb 23, 2026 · 6 visits since September 2023
JUN 24
JUL 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food./raw seared tuna stored over cooked crab meat/salad station reach in cooler/
Food-contact surface soiled with food debris, mold-like substance or slime./slicer on back kitchen prep table.
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./several employee's training expired (toast trained more than 3 years ago).
Current Hotel and Restaurant license not displayed.
Show the remaining 6 findings ▾
Employee with ineffective hair restraint while engaging in food preparation./cook at sautéed station/hair not completely protected by the visor/
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris./walk in freezer.
Old labels stuck to food containers after cleaning.
Unwashed fruits/vegetables stored with ready-to-eat food./unwashed mushrooms stored over prepared spicy tomato sauce/walk in cooler/
Water leaking from pipe and/or faucet/handle./dish machine area.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon and raw tuna stored over Kimchee and cooked vegetables/cook line cold drawers.
No soap provided at handwash sink./salad station hand sink.
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./some employee's last training date more than 3 years (from 2019 to 2021).
Cleaned and sanitized equipment or utensils not properly stored./spoons on expo area not inverted.
Current Hotel and Restaurant license not displayed./displayed license expired 4/1/2025.
Employee with no beard guard/restraint while engaging in food preparation./one cook.
Equipment and utensils not properly air-dried - wet nesting./plastic and metal containers on cleaned dish shelves.
Floor soiled/has accumulation of debris./walk in freezer floor.
No handwashing sign provided at a hand sink used by food employees./bar hand sink.
Old labels stuck to food containers after cleaning.
Standing water in bottom of reach-in-cooler./pizza cooler.
Working containers of food removed from original container not identified by common name./salt container/ dry storage area.
Jan 2, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Handwash sink not accessible for employee use at all times./a jar of ice water stored in front of hand sink/dining room service station/
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation./several kitchen employees with no beard guards.
Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
Ice buildup in reach-in freezer/ice cream freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in chest cooler bottom soiled.
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name./seasoning spice and cornmeal not labeled/back kitchen shelves.
Jul 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate6 Basic
Show 13 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./chlorine 0ppm, tested more than 4 times, changed a new bucket of sanitizer, rechecked chlorine at 50ppm.
Employee with infected sore/cut/burn/wound on exposed portion of the arm without an impermeable cover on the wound is handling food, clean equipment or utensils, or unwrapped single-service items./cook worked at fry station/covered immediately/
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area./observed one flying insect at bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./kimchee cold holding at 51F, less than 4 hours per chef/moved to walk in freezer/rechecked 39F/
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/heavy cream at cook line no time marked/out for less than 4 hours per chef/
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked mushrooms at 93F and cooked onions at 83F/both less than 4 hours/reheated to 179F for mushrooms and 200F with onions/
Cutting board has cut marks and is no longer cleanable./green and blue cutting boards.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair./outside walk in cooler and dish area/
In-use tongs stored on equipment between uses./
Stored food not covered./all cut fruits at the bar.
Working containers of food removed from original container not identified by common name./sugar peppers container at back kitchen storage shelf. /
Marked exit/path to marked exit blocked. For reporting purposes only.
Jun 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) raw whole shell eggs over shredded cheese in walk in cooler 2)raw seared tuna over commercially cooked crab and lobster meat and walk in cooler 3) raw sliced seared tuna over commercially cooked crab meat in under counter drawer in pantry station.
Employee beverage container on ledge of dishwasher
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch on line, chef addressed
Floor tiles missing and/or in disrepair. Next to ice machine and outside walk in cooler
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Shredded cheese pan in under counter drawer across from prep kitchen
Old labels stuck to food containers after cleaning on clean item shelves in dish room
Wiping cloth sanitizing solution stored on the floor. In prep area.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 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. Bar machine first test 0ppm Retested 50ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken breast (120F - Hot Holding) Per manager, item on line less than 2 hours, operator discarded
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda machine and attached bin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dry storage over buns
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler for ice cream
Interior of microwave has accumulation of black substance/grease/food debris. Multiple on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves where containers are stored Fan cover in walk in cooler Gaskets on multiple coolers
Wall soiled with accumulated grease, food debris, and/or dust. At prep area.
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.