DirtyFLRestaurant Inspection Data

DEERING BAY YACHT & COUNTRY CLUB

Health inspection records show DEERING BAY YACHT & COUNTRY CLUB in CORAL GABLES has 7 inspections with a food safety rating of 2.8/5. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 7 reports on file

13610 Deering Bay Drive
Florida, 33158
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 7 health inspection reports

All Inspection Reports

3/26/2026· 3w ago

Visit ID: 13593398

Met Inspection Standards

3 high, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the flour.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and wall soiled with accumulated dust by the coffee machine.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons stored not inverted by the salad station.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and glasses stored on preparation table. Employee removed them. Also observed a cell phone abide cutting board / preparation table. Manager removed it.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bracelet while preparing food. Employee removed them. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on a shelf by the dishwasher machine.
  • 14-11-5:Basic - Equipment in poor repair. Observed 3 reach in cooler door gaskets torn at the front line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on the floor. Employee stored it in a manner to allow the mop to dry. Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed her watch and bracelet and then engaged in food preparation without washing hands.
  • 12A-20-4:High Priority - Employee washed hands with no soap. Manager send her to different hand wash sink.Corrected On-Site Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Observed boiler certificates were not provided.

12/10/2025· 4mo ago

Visit ID: 10930927

Met Inspection Standards

2 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC across cook line.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.

6/24/2025· 9mo ago

Visit ID: 10703287

Met Inspection Standards
  • N/A:No Violations Were Observed

4/22/2025· 11mo ago

Visit ID: 10703565

Met Inspection Standards

3 basic

  • 08B-38-4:Basic - Food stored on floor. Observed plastic bottles of water stored on floor inside walk in cooler.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, operator placed under running water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by end of cook line station.

10/24/2024· 1y 5mo ago

2 high, 1 int, 3 basic

  • 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing at warehouse washing area located near downstairs walk in cooler and ware washing area near cook line.
  • 10-20-4:Basic - In-use ladle stored on equipment door handle between uses. Observed at cook line. Employee removed ladle. Corrected On-Site
  • 16-03-4:Basic - Observed temperature dish machine baffles soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); butter (49F - Cold Holding) at walk in cooler. As per person in charge, walk in cooler door was opened for less than 1 hour for restocking. Observed employee restocking shelves.
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400 plus ppm) at cook line. Employee diluted solution with water. Final reading 200ppm. Corrected On-Site
  • 48-02-5:Insurance inspector boiler report not posted in boiler room. For reporting purposes only.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging. Observed reduced oxygen packages of bleu cheese, pate and salami with dates exceeding 48 hours. Discussed HACCP requirement with person in charge and provided special process email and handout to person in charge.

4/18/2024· 1y 12mo ago

Visit ID: 8477255

Met Inspection Standards

3 high, 2 int

  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche is served with raw tuna-Thunnus spp. Not an exempt specie. Proof of parasite destruction was provided before the end of the inspection. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid on site. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed Turkey (46F - Cold Holding), overflowing the container, as per cook for less than 1 hour, employee removed the top layer and placed it inside the reach in cooler. **Corrective Action Taken**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster to operator.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Ceviche not marked on the menu. Employees pulled all menus and marked the items on site. Corrected On-Site

8/18/2023· 2y 8mo ago

Visit ID: 7926236

Met Inspection Standards

2 int, 2 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.

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