YARDBIRD SOUTHERN TABLE AND BAR
1600 LENOX AVENUE, Miami Beach FL 33139
Last inspected Feb 3, 2026 · 6 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
FEB 24
AUG 24
FEB 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed the dishwasher touch dirty dishes with gloves in and remove the clean dishes with the same gloves on.
Handwash sink used for purposes other than handwashing. Observed a funnel and a scrubbing pad in the hand washing at the bar. The bartender removed the items.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting.
Show the remaining 6 findings ▾
Equipment in poor repair. Observed the reach in cooler gasket torn by the drying rack.
Floor area(s) covered with standing water. Observed throughout the kitchen mainly at the cook line.
Floor tiles missing and/or in disrepair. Observed throughout the kitchen.
Ice buildup in the walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the drink walk in cooler fan guard soiled. Observed the reach in cooler gasket soiled by the drying rack.
Wall soiled with accumulated grease, food debris, and/or dust. Observed the base board and floor soiled next to the triple sink.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Displayed food not properly protected from contamination. Observed at the bar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed Southern citrus Ahi tuna tartare on the menu not identified as raw. The manager marked the menus with an asterisk.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed the ice buckets not inverted.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. Observed throughout the kitchen.
Hole in or other damage to wall. Observed by the back door.
In-use ice scoop stored on soiled surface between uses. Observed the ice scoop being stored on a cardboard box of Panna water. The manager moved it into an ice bucket.
In-use tongs stored on equipment door handle between uses. Observed at the cook line the manager removed it.
In-use wet wiping cloth/towel used under cutting board. Observed at the cook line. The manager removed it.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 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. Observed the bar dish machine at 0.00 ppm chlorine. The chef called for service and instructed the bar tender to take the glassware to the kitchen. The manager primed the machine and it is 100 ppms.
Displayed food not properly protected from contamination. Observed lemon, lime and orange wedges on the bar.
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. Observed the dishwasher touch dirty dishes and then clean dishes without washing her hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over sauce at the cook line. The chef had the sauces put on the top shelf.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ A CFM arrived during the inspection.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed by the ice machine.
Floor area(s) covered with standing water.
Floor tiles missing and/or in disrepair. Observed several floor tiles cracked by the oven.
Ice bucket stored not inverted between uses. The chef inverted it.
In-use tongs stored on equipment door handle between uses. Observed on the oven door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in freezer at the bar gasket soiled.
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed the cook drink and then put on gloves without washing his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chesse sauce (122F - Hot Holding)at the steam table. As per the chef the cheese was put on line approximately two hours ago. The chef turned up the temperature on the steam table and took the chesse sauce to the kitchen to reheat.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Observed the reach in cooler gaskets torn in the preparation area.
Ice bucket/shovel stored not inverted between uses. The manager inverted the buckets.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several reach in cooler gaskets soiled.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at the bar. The manager put the straws behind the bar.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. O a cook come from the walk-in cooler with a plastic container of vegetables. The cook proceeded to put on gloves to start prepping without washing his hands first. The chef stopped him and had him wash his hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed fried chicken (125F - Hot Holding). As per the chef the chicken was put there approximately 30 minutes ago, the chef turned up the heat of the hot box.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Form provided via email.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener blade soiled. The chef had it washed.
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. Form provided via email.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed several torn gaskets on the reach in coolers.
In-use wet wiping cloth/towel used under cutting board. The chef removed the towel.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Clam tags not marked with last date served.
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. Form provided via email.
Bowl or other container with no handle used to dispense food. Observed in a container of flour. The manager removed the items.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Observed several reach in cooler gaskets torn.
Hole in or other damage to wall. Observed by the meat slicer.
Old labels stuck to food containers after cleaning.
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.