Yard House
3045 N Rocky Pointe Dr E, Tampa, FL 33607 · Permanent Food Service · License 3911931
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection4 high priority (fixed on the spot, 1 repeat), 2 intermediate, 1 basic-21
- Safety score79
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 visitOct 23, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
A container of sliced pepper jack cheese (45°F - Cold Holding) stored in reach-in cooler at cook line. Operator moved to walk-in cooler, re temped 42°F.
Fixed on the spotRepeat violation
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 and the time removed from temperature control can be determined.
A container of butter at expo line. Operator time marked at time of inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Employee rinsed used kitchen knife in handwash sink, then placed in wall-mount storage rack. Operator washed and sanitized knife in dish machine at time of inspection.
Fixed on the spot
Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
Sanitizer tested 500+ppm quaternary ammonia compound at bar. Operator remade sanitizer, retested 200ppm.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee washed kitchen knife in handwash sink at prep kitchen. Discussed with operator about handwash sink is for handwash only.
Basic1
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
At bar.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.