Yard House #8383
4251 Tamiami Trail N, Naples, FL 34103 · Permanent Food Service · License 2103541
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Employee switched from working with raw food to ready-to-eat food without washing hands. On the salad section, observed employee work with ready to eat raw tuna and then switched to a different order and handled ready to eat carrots and cheese for salad. New order did not contain raw proteins. Discussed with operator hand wash and gloves change is needed between working with raw tuna and ready to eat vegetables. Employee washed hands and changed gloves. In the walk in cooler on speed rack, Observed raw salmon in 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On the pizza station reach in cooler, observed mozzarella cheese (54°F - Cold Holding); cut tomatoes (53°F - Cold Holding); cooked sausage (51°F - Cold Holding). Operator stated foods were moved from walk in cooler around 10am. Operator decided to go on time control and toss food away at 2pm. Operator time marked food.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In the cooler below the cook top, observed raw ground beef stored above whole muscle beef. Operator rearranged for proper store.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
On the salad section, observed employee work with ready to eat raw tuna and then switched to a different order and handled ready to eat carrots and cheese for salad. New order did not contain raw proteins. Discussed with operator hand wash and gloves change is needed between working with raw tuna and ready to eat vegetables. Employee washed hands and changed gloves.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed multiple employee food and items around and inside the hand washing sink on the cook line. Operator removed all items and food away from hand sink.
Fixed on the spot
Basic1
Code 06, Food properly thawed: In the walk in cooler on speed rack, Observed raw salmon in 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.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.