YEARLING RESTAURANT (THE)
14531 E CR 325 · CROSS CREEK · Alachua County · FL 32640
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-12-4High Priority – 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.
35A-02-7High Priority – 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.
08A-05-6High Priority – 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. **Corrected On-Site**
01B-24-5High Priority – 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. **Corrective Action Taken**
01B-13-4High Priority – 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. **Corrective Action Taken**
03A-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – 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. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-10-4High Priority – 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.
Intermediate 5
22-02-4Intermediate – 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. **Repeat Violation** **Repeat Violation**
31A-11-4Intermediate – 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. **Repeat Violation**
16-32-5Intermediate – 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. **Repeat Violation**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink of prep area.
53B-13-5Intermediate – 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.
Basic 12
22-20-5Basic – 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. **Repeat Violation**
14-01-5Basic – Bowl or other container with no handle used to dispense food. Scoop in bulk flour container with missing handle.
35A-03-4Basic – 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. **Corrected On-Site** **Repeat Violation**
12B-07-4Basic – 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. **Corrected On-Site**
36-73-4Basic – 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. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle of cook line.
23-03-4Basic – 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. **Repeat Violation**
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. Walk in cooler shelves with rust pitting the surface.
25-05-4Basic – Single-service articles improperly stored. Box of single service carry out containers stored on floor of prep area, operator relocated. **Corrected On-Site**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water on shelves of reach in cooler under counter unit closest pass through window area.
06-01-5Basic – 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. **Corrected On-Site**
29-11-4Basic – 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.
Inspector observations synchronized from DBPR on August 11, 2026 8:14 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.