Big Yard Restaurant

18085 NW 27 Ave, Miami Gardens, FL 33056 · Permanent Food Service · License 2318586

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 13 routine inspection
3 high priority (no follow-up needed), 1 intermediate, 3 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 visit

Aug132026

Routine inspection

7 violations found

First visitAug 13, 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:
- 3 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw jerk chicken (45°F - Cold Holding) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42°F.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed jerk chicken (113°F - Hot Holding); fried chicken (98°F - Hot Holding) stored on the steam table for less than 2 hours. Spoke to operator about using time as a public health. Provided form.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed cooked cabbage (45°F - Cooling); goat (45°F - Cooling) stored in the walk in cooler overnight, as per owner states due to open and close door so much, items get affected. Ambient thermometer outside unit is 42°F.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed slice cakes with no date label.
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed entrance to kitchen reach in cooler in poor repair. Operator uses it as a storage.
  Interior of freezer in disrepair/has exposed insulation.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.