Yard House #8352
8367 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5813238
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 9 basic-20
- Safety score80
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 30, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: 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.
Ware wash staff loading dirty dishes into dishmachine and then handling clean equipment/dishes without washing hands Corrective action taken with Chef
Code 22, Food-contact surfaces clean and sanitized: 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 only 10ppm.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
3 live flying insects at the bar
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink at ware wash area blocked by ladder Hand sink at server area has pitcher leaning against the faucet
Fixed on the spot
Basic9
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Thawing wonton wraps at room temperature at cookline Corrective action taken and placed in walk on cooler to thaw
Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Ware wash staff
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hand sink at server area has a stain build up in basin.
Code 24, Clean equipment storage and air drying: Silverware/utensils dried with a towel/cloth.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under 3 bay sink at ware wash leaking onto the floor
Standing water in bottom of reach-in-cooler.
Standing water in pizza make table cooler
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Standing water on floor in ware wash area
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Back exit door by stair well is blocked by rolling racks
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.