LAKE BERESFORD YACHT CLUB
With 6 inspections documented, LAKE BERESFORD YACHT CLUB maintains a 2.6/5 food safety rating in DELAND. Recent inspections show improving food safety practices.
Last inspection: 5 months ago · 6 reports on file
1961 HONTOON RD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 6 health inspection reports
All Inspection Reports
9/26/2025· 5mo ago
Visit ID: 13530809
Met Inspection Standards- N/A:No Violations Were Observed
9/25/2025· 5mo ago
Visit ID: 10899241
Follow-up Inspection Required1 high, 2 int, 3 basic
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses Operator cleaned and relocated . Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Under grill soiled with food debris - sugar container lid soiled with food debris, in storage area. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2-rodent dropping on sanitizer bucket under dish machine,. 2- under dish machine , on floor. Operator cleaned area, . Corrected On-Site Warning
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sliced cheese in cook line make table unit , portioned 5 days ago. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared Tuna Warning
3/7/2025· 1y ago
Visit ID: 8894246
Met Inspection Standards2 high, 1 int, 2 basic
- 36-34-5:Basic - Ceiling tiles/vents soiled in wash ware area, with accumulated food debris, grease, dust, or mold-like substance.
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Maui Maui thawed in the package .Operator instructed to discard. **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See stop Sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table Shredded cheese 44F, less than 4 hours. Operator lowered thermostat.
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork thawed 24 hirs ago, not updated .
9/19/2024· 1y 5mo ago
Visit ID: 8738074
Met Inspection Standards1 high, 1 int, 2 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 13-04-4:Basic - Food Employee with no beard guard/restraint while engaging in food preparation. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double door reach in cooler, by walk in cooler butter (44F - Cold Holding)/ placed overnight on bottom shelf. -Bar low boy unit heavy cream (45F - Cold Holding)/placed overnight .placed in the door, relocated to inside unit. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream opened 24 hours ago, in low boy unit, Corrected On-Site
3/14/2024· 1y 12mo ago
Visit ID: 8554598
Met Inspection Standards1 high, 3 int, 7 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on unit where food is being prepared. Corrected On-Site
- 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
- 36-36-4:Basic - Food storage ceiling tile missing.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda bottle in cookline make table Corrected On-Site
- 36-34-5:Basic - Washware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Report.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fish dip not date marked, from 6 days ago in cookline make unit. Corrected On-Site
- 53B-13-5:Intermediate - 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.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
11/16/2023· 2y 3mo ago
Visit ID: 8359237
Met Inspection Standards4 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
- 14-33-4:Basic - Cookline lowboy unit shelves with rust that has pitted the surface.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with grime,
- 36-27-5:Basic - Washware wall soiled with accumulated grease, food debris, and/or dust.