YEARLING RESTAURANT (THE)
14531 E CR 325, Cross Creek FL 32640 · 4663999
Last inspected Jun 18, 2026 · 8 visits since August 2023
MAR 24
OCT 24
MAR 25
JAN 26
JUN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. One live roach like insect observed at corner of cook line. Employee stepped on and removed dead roach like insect.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019010344 | Dec 13, 2018 | May 15, 2019 | $360 |
Inspection history
8 visits, newest first
Jun 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
What the inspector wrote — 25 findingsThe state's own report →
Employee switched from working with raw food to ready-to-eat food without washing hands. Employees on cook line handled raw fish and raw chicken, changed gloves and did not wash hands while continuing cooking and plating ready to eat foods. Discussed with operator.
Live, small flying insects found. Observed two live flies around prep table in back prep room. Per operator door propped during delivery earlier that day.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, box of raw shell eggs stored over ready to eat pickles in bucket. Operator relocated the raw shell eggs.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler, prepared whipped cinnamon butter from 05/09. Operator removed to discard.
Show the remaining 21 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed mold like substance debris on ice cube in bulk ice bin. Employee removed and discarded layers of ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the wait station reach in cooler, opened container of smoked fish dip (48F - Cold Holding), cooler being stocked with prepped items prior to inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the counter of the grill area, cooked mushrooms (89F - Hot Holding); cooked onions (92F - Hot Holding) operator discussed with employee proper storage location.
Toxic substance/chemical improperly stored. Roach gel bait applicator on shelf of prep station closest the pass through area with single service paper Dollie's used to line plates.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with heavy soiled staining. Prep station where can opener is fastened to table with debris/mold like substance build up. Food debris build up along fixture and prep table of steam table. Microwave opposite grill area with food debris build up on bottom plate.
Handwash sink used for purposes other than handwashing. Hand wash sink at end of cook line utilized to fill pitcher of water for cook line.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No chlorine test kit available for chlorine dish machine, quaternary test kit only.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink of prep area.
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. No proof of training for employee in charge of the kitchen, per operator in separate storage binder.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on deflector plate of bulk ice bin.
Bowl or other container with no handle used to dispense food. Scoop in bulk flour container with missing handle.
Dead roaches on premises. One dead roach observed in plastic cup under soap dispenser of hand wash sink on back side of cook line, employee discarded. One dead roach observed by air conditioning unit at back of prep area, employee removed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on cutting board of flip top reach in cooler and on top shelf of pass through area prep station. Both removed.
Floor, walls and ceiling soiled/has accumulation of debris. Floor under cook line equipment with grease build up. Walls of cook line with food residue build up. Dust build up on air conditioning unit of cook line. Mold like substance on wall of ware washing area. Standing water on floor in front of bulk ice bin and prep area three compartment sink. Unsealed floors of kitchen area, ware washing.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters with grease build up. Sides of cook line equipment with grease debris build up. Mold like substance build up on fan guard of walk in cooler. Reach in freezer and walk in cooler door gaskets soiled, mold like substance.
Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves with rust pitting the surface.
Single-service articles improperly stored. Box of single service carry out containers stored on floor of prep area, operator relocated.
Standing water in bottom of reach-in-cooler. Standing water on shelves of reach in cooler under counter unit closest pass through window area.
Time/temperature control for safety food thawed in an improper manner. In three compartment sink of prep room, all three basins used for thawing product, all in standing water at ambient air temperature with no running water. Discussed with employee and items removed from sink or placed under cold running water.
Water leaking from pipe and/or faucet/handle. Prep area three compartment sink, pipe fixtures under middle bay leaking when hand wash sink is run at same time as three compartment sink.
Jan 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
6 High priority7 Intermediate10 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, chili (55F) cooked and cooled previous day in large deep container with covered lid. Discussed processes with operator and operator removed to be discarded.
Roach activity present as evidenced by live roaches found. One live roach like insect observed at corner of cook line. Employee stepped on and removed dead roach like insect.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler, chili (55F) cooked and cooled previous day in large deep container with covered lid. Discussed processes with operator and operator removed to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline, butter milk (52F - Cold Holding) in tub over ice. Discussed with operator, removed from cook line and will utilize existing time as public health control moving forward.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam well, okra (107F - Hot Holding) all other food in temperature range, operator placed back on stove to reheat.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution opposite char grill over test kit range dyed test strip a color of blue not on chart. Operator reset sanitizer.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards with heavy food residue staining. Bulk breading container with mold like substance at bottom of container. Operator removed to dish area to be cleaned. Microwave on shelf of cook station, build up of food debris on rotating plate and interior walls. Bowl on shelf next to char grill used to store steak temperature picks visibly soiled with debris.
Handwash sink used for purposes other than handwashing. Hand wash sink in wait station area, used for other purposes as evident by ice in sink.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary test kit but no available chlorine test kit available for chlorine dish machine.
No soap provided at handwash sink. No soap at hand wash sink on waitstation line. Employee provided soap.
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. One food handling employee present with expired food handler training from 12/2025.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at waitstation. Employee labeled as sanitizer.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water provided at hand wash sink by three compartment sink. Per operator turned off, being worked on later today when plumber comes in.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin with mold like substance build up on deflector plate.
Dead roaches on premises. One dead roach observed in corner of storage room by air conditioner unit. Operator swept and discarded.
Equipment and utensils not properly air-dried - wet nesting. On storage shelf by dish machine, clean containers stacked while wet.
Equipment in poor repair. Walk in cooler door gasket in poor condition.
Floor soiled/has accumulation of debris. Floor under cook line with grease and debris build up. Kitchen ceiling vent with dust build up. Wall beam on cook line by breading station with flour build up.
Food stored on floor. In walk in cooler, container of sweet potatoes stored on the floor.
In-use utensil stored in sanitizer between uses. On cook line, tongs, knives and spatulas stored in multiple containers of sanitizer. Discussed with operator and utensils removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple soiled reach in cooler/freezer door gaskets in kitchen area. Accumulation of grease on cook line hood filters over char grill.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach in cooler cutting board.
Working containers of food removed from original container not identified by common name. Bulk flour and sugar containers missing product labeling. Employee labeled.
Apr 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 27, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 23 violations recorded, 3 high priority.
3 High priority5 Intermediate15 Basic
Show 23 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 dish machine at 0ppm during inspection. Multiple attempts to prime, operator set up three compartment sink and placed repair call.
Raw animal food stored over/not properly separated from ready-to-eat food. In the two door reach in cooler, raw pork stored over cut green tomatoes. In the walk in cooler, raw shell eggs over container of pickles.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed wait staff carrying dirty dishes drop off the dishes then carry customers order out of kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting board and multiple portable cutting boards with visible staining. Can opener on prep line with debris on the blade.
Handwash sink used for purposes other than handwashing. Hand wash sink behind bar counter used as dump sink as evident by ice and fruit in the sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available for chlorine dish machine.
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. Two food handling employees with expired food handler training.
Spray bottle containing toxic substance not labeled. Chemical spray bottle of sanitizer at wait station not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk ice bin has mold like substance on the deflector plate.
Accumulation of debris on exterior of warewashing machine. Exterior top of dish machine soiled and side by reservoir soiled.
Buildup of food debris/soil residue on equipment door handles. Two door reach in cooler on cook line with residue build up on the handles.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in warewashing area over clean utensils.
Employee with no beard guard/restraint while engaging in food preparation. Employee on cook line working with food with no beard guard.
Equipment and utensils not properly air-dried - wet nesting. On shelves of ware washing area, clean containers stacked while wet.
Floors, walls and ceiling soiled/has accumulation of debris. Floors behind cook line with grease build up. Ceiling air conditioning vents and tubes with dust build up. Multiple locations through kitchen with standing water.
Food stored on floor. In the walk in cooler, container of pickles stored on the floor. Employee relocated.
Hood filter missing from automatic fire suppression/exhaust system. Cook line hood filters missing while cooking.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk seasoning container have scoops stored inside with handles in contact with the product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler by hand wash sink on side of cook line door gaskets with mold like substance.
Time/temperature control for safety food thawed in an improper manner. In the middle bay of the prep three compartment sink, redfish thawing in standing water while faucet running over gator thawing. Employee began cutting open and removing redfish.
Utensils in poor condition. Melted handles to ladles in steam well.
Water leaking from pipe and/or faucet/handle. Hand wash sink in prep area has leak from drain pipe. Per employee has had employee working to reconnect properly.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping stored on pass through window prep table. Sanitizer solution at 0ppm in sanitizer bucket at pass through window.
Oct 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the standup reach in cooler on the cook line, raw shell eggs over ready to eat mushrooms and hotdogs. In the walk in cooler raw shell eggs and raw beef over unwashed produce. Operator began rearranging storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. In the standup two door reach in cooler on the cook line, fully sealed, reduced oxygen packages of redfish and grouper completely thawed in sealed bags. In the walk in cooler container of fully thawed reduced oxygen packaged red fish not removed from packaging. Operator removed from coolers to not be sold to the public.
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. Cooked mushrooms and onions on prep line missing time marking. Discussed with employee.
Toxic substance/chemical improperly stored. Blue, winded chemical spray bottle over clean containers on shelf over three compartment sink, operator removed the chemical spray bottle. In dining room waitstation, table sanitizer spray over plastic single service cups.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at end of cook line closest the swinging door and prep area cutting board have build up of food residue staining. Can opener in prep room has debris build up on the blade. Operator had employee remove can opener to dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance along deflector plate of bulk ice bin.
Bowl or other container with no handle used to dispense food. Plastic single service cup used as scoop in bulk ranch container in walk in cooler.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup two door reach in cooler on the cook line, fully sealed, reduced oxygen packages of redfish and grouper completely thawed in sealed bags. In the walk in cooler container of fully thawed reduced oxygen packaged red fish not removed from packaging. Operator removed from coolers to not be sold to the public.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in walk in cooler over unwashed produce. Operator removed the beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on single service tin foil wrap on bottom shelf of prep table. Employee relocated the bag.
Equipment and utensils not properly air-dried - wet nesting. On shelf besides dish machine, clean containers stacked while wet.
Floors, walls and ceiling soiled/has accumulation of debris. Ceiling air vents and air conditioning tubing have dust build up. Floor under equipment with residue build up. Floors through kitchen not smooth easily cleanable. Standing water under both three compartment sinks on floor.
Food stored on floor. Portioned containers of ranch stored on the floor of the walk in cooler. Operator relocated the ranch.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the prep line, metal mallet and utensils in standing water of 101F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on cook line hood filters. Walk in cooler door gasket with mold like substance build up.
Ripped/worn tin foil used as shelf cover. Multiple shelves with ripped tin foil covers.
May 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Food prepared in a private home. See stop sale. In the reach in freezer closest to the prep area, 15 pies prepared at home and offered in the establishment. Operator will discard and have the pies made in the establishment.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in freezer closest the prep area, raw alligator in commercially packaged over plastic tin of ready to eat pie.
Stop Sale issued due to food not being in a wholesome, sound condition. In the standup reach in cooler 5 packages of fully thawed vacuum sealed red fish. Discussed with operator proper thawing techniques and operator removed the thawed fish to be discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the waitstation flip top reach in cooler closest the dish area, fish dip (51F - Cold Holding); whipped butter (49F - Cold Holding) placed in the cooler 1 hour prior from the walk in cooler. Operator noticed temperature setting at warmest setting and adjusted temperature dial. At conclusion of inspection fish dip second temperature (44F - Cooling); whipped butter second temperature (45F - Cooling).
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. Multiple items held on time and listed on the written procedures missing time marking. Discussed with operator utilizing specific time frames and a chart board.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple portable cutting boards with black food residue staining. Discussed with operator.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ At time of inspection no certified food manager for establishment. Operator took class the previous week and has not received results yet.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the chlorine dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink by the front of house reach in cooler. Operator provided paper towels.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the standup reach in cooler 5 packages of fully thawed vacuum sealed red fish. Discussed with operator proper thawing techniques and operator removed the thawed fish to be discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf next to dishmachine over clean containers. Operator relocated the employee beverage.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee lunch stored over container of dressings. Operator asked employee to relocate the personal food.
Equipment and utensils not properly air-dried - wet nesting. On the shelves of the prep area and by the warewashing area, clean containers stacked while wet.
Equipment in poor repair. Standup two door reach in cooler has a torn cooler door gasket and waitstation flip top reach in cooler has door gasket separating from the door.
Floor soiled/has accumulation of debris. Floors of the cook line has accumulation of grease and food debris. Soiled cardboard under grills on the cook line. Concrete floors through kitchen area not easily cleanable.
In-use tongs stored on equipment door handle between uses. Tongs stored on the oven door handles of the main cook line. Operator relocated the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler and multiple reach in cooler door gaskets with mold like substance staining.
Plumbing system in disrepair. Hand wash sink in the prep area leaks from drain pipe elbow into floor drain. Operator states will tighten the cuffling of the drain pipe.
Uncleanable knife block in use to store knives. Wooden small slit knife block in use at pass through prep table. Operator states will discard.
Aug 3, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 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. Dishmachine testing at 0ppm. Observed lime buildup on ends of tubing. Primed unit and retested at 50ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over garlic butter in reach in cooler. Raw shell eggs stored over ready to eat items in walk in cooler. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In second walk in cooler fish dip at 45F. Unit open for delivery during inspection. Person in charge moved to reach in freezer to rapidly cool. Retemped item at 43F or below. In glass door reach in cooler shrimp, venison at 45-47F. Person in charge states frequently in and out of unit. Ambient temperature of unit 43F during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide chlorine test strips during inspection.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawed in rop with instructions to remove from packaging with no oxygen introduced. Person in charge cut packages during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees shoes, purse stored on shelf below prep table with equipment and food. Person in charge removed.
Floor soiled/has accumulation of debris. Heavy debris buildup under cookline. Floors not smooth and easily cleanable, especially under the server line by soda dispenser, under cookline. Holes observed in ceiling in gift shop. Ceiling over bag in box storage in liquor room with water damage.
Hood filter missing from automatic fire suppression/exhaust system. Missing hood filter on back side of cookline.
Single-service articles not stored inverted or protected from contamination. To go containers at server stations not inverted, person in charge inverted.
Uncleanable knife block in use to store knives. Wooden knife block, not easily cleanable in use in kitchen.
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.