DirtyFLRestaurant Inspection Data

OYSTER BAY YACHT CLUB

Food safety records indicate OYSTER BAY YACHT CLUB in FERNANDINA BEACH has 6 inspections with a 2.1/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

96732 BAY VIEW DRIVE

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

1/8/2026· 2mo ago

Visit ID: 10924873

Met Inspection Standards

2 high, 3 int, 5 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Multiple plastic pans stacked before properly air drying.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handle on cook line. Chef moved all tongs. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple old labels on clean pans in kitchen area above prep sink.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Baked butternut squash cooked with stickers still on skin.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler in kitchen, plastic container of ham gravy dated 12/17. Chef stated it was suppose to be thrown away and discarded product. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At bar, bottle of hand soap stored on lid of ice bin. Chef removed soap. Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of walk-in cooler reading 105F. Ambient air temperature is 40F.
  • 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. In reach in cooler in kitchen, gallon of milk opened 4 days prior not date marked. Chef date marked milk. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards in kitchen stained.

3/20/2025· 11mo ago

Visit ID: 10721116

Met Inspection Standards

2 high, 1 int, 1 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Two (2) cooks in kitchen do not have beard guards. Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. In kitchen prep area, container of medicated powder stored on counter with hot sauces. Powder moved and stored correctly. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in kitchen touched nose/beard and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in bar used as dump sink (limes inside sink). Limes discarded. Corrected On-Site

11/15/2024· 1y 3mo ago

Visit ID: 8724435

Met Inspection Standards

5 high, 1 int, 6 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket laying on side by ice machine in kitchen. Bucket inverted. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen. Both placed on hair restraints. Corrected On-Site
  • 36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor behind racks/refrigeration equipment in downstairs storage area.
  • 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exteriors of multiple freezers in downstairs storage area are showing rust.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers and oven.
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws at outdoor bar within customer reach. Straws moved behind bar. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Server came into kitchen from outside, placed on gloves and immediately handled sandwich garnishes without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked but does not have proof of parasite destruction for salmon. Chef states he will call provider to obtain. **Corrective Action Taken**
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white stand up reach in freezer in downstairs storage area, freezer bagged partially cooked chicken stored over ready to eat cases of peas and won ton wraps. Items moved and stored correctly. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler at end of cook line, Caesar dressing prepared eight days prior. Dressing discarded.
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server came into kitchen, dropped off soiled dishes, and immediately went to the bar to prepare drinks without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrective Action Taken**
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment partially cooks chicken and then freezes product. Establishment does not have written procedures for this process. Inspector emailed paperwork. **Corrective Action Taken**

6/27/2024· 1y 8mo ago

Visit ID: 8652263

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

4/11/2024· 1y 11mo ago

Visit ID: 8580698

Follow-up Inspection Required

3 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink on prep line cooler, moved Corrected On-Site Warning
  • 54-02-5:Basic - Evidence of employee smoking or vaping . Personal vape stored over prep cooler in kitchen, Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. soda gun at bar area soiled
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ WILLIAMS JOHN 3/12/2019 expired 3/12/24 Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nate. Warning

12/21/2023· 2y 2mo ago

Visit ID: 8345874

Met Inspection Standards

1 high, 4 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in salt downstairs, moved Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Pan of seafood in reach in cooler, employee statesits for employees.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef in reach in freezer over ice cream, discarded Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags for oysters down stairs
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Waitstaff dumping wine down the hand sink Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Zap bottles with bleach inside no label, manager labeled Corrected On-Site Repeat Violation