CORAL RIDGE YACHT CLUB
2800 YACHT CLUB DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
3
Intermediate
0
Basic
2
Total
5
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in bulk flour - dry storage. Cup in salsa - prep area flip top. Operator removed. **Corrected On-Site**
- 06-09-1:Basic - Prep area flip top - one 8 oz package - 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. Per operator held in unit overnight. See stop sale.
- 08A-05-6:High Priority - Prep area flip top - Raw fish stored over ready-to-eat lettuce. Operator stored all items properly. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - right flip top - raw chicken stored over raw fish. Operator stored all items properly. **Corrected On-Site**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Prep area flip top - 1 8 oz package - 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. Per operator held in unit overnight. See stop sale.
Food safety inspection conducted on 2/14/2025 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 10/17/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher-bar (Chlorine less than 50ppm). Advised operator to use main dish machine until properly sanitizing.
- 22-08-4:Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site**
- 29-03-4:Basic - Water draining onto floor surface. Under Cookline hand sink.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - maxx cold - cooked onions (45-47F - Cooling). Per operator item prepared yesterday and placed in unit last night. Item not prepped or portioned today. Observed item in covered container. Reviewed proper cooling procedures. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - maxx cold - cooked onions (45-47F - Cooling). Per operator item prepared yesterday and placed in unit last night. Item not prepped or portioned today. Observed item in covered container. Reviewed proper cooling procedures. See stop sale.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in salad prep area.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink used to dump ice. Reviewed proper use of hand sinks. **Repeat Violation**
Food safety inspection conducted on 10/17/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).