DirtyFLRestaurant Inspection Data

QUEENS HARBOUR YACHT & C C

QUEENS HARBOUR YACHT & C C has 7 health inspections on file for its JACKSONVILLE location, with an overall rating of 2.3/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1131 QUEENS HARBOUR BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/23/2026· 1mo ago

Visit ID: 13521875

Met Inspection Standards

2 high, 4 int, 5 basic

  • 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. Tuna in vacuum seal thawed since Tuesday
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Manager in kitchen portioning mashed potatoes
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at bar area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler soiled with dust
  • 33-16-4:Basic - Open dumpster lid.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cajun/ chipotle ranch made 1-14 Cranberry cream sauce made12-30 Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum sealed tuna thawed in bag since Tuesday, with the removed from package prior to thawing label Repeat Violation
  • 02C-05-5:Intermediate - Combined ready-to-eat, time/temperature control for safety food held more than 24 hours not date marked according to the date the earliest ready-to-eat time/temperature control for safety ingredient was opened/prepared. Brunswick soup made yesterday with pork and chicken from previous days, manager changed date to reflect the date the pork was originally cooked **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. Gallon of Milk in walk in cooler not sure when opened, other milk opened. 1-21. Manager not sure when it was opened
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer stored in handsink at bar area, bartender states he sometimes dump in sink, bartender removed strainer Corrected On-Site
  • 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. Jack working at location 30 years no proof of food safety training

9/16/2025· 5mo ago

Visit ID: 10914629

Met Inspection Standards

2 high, 3 int, 5 basic

  • 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. 3 packs of tuna thawed in reach in cooler. Discarded Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. 2 handsink near walk in freezer no handwashing signs available. Emailed signs to. Manager
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan covers in walk in cooler soiled with brown debris. - gaskets on 2 door cooler on line soiled with white debris on gasket
  • 33-16-4:Basic - Open dumpster lid.
  • 29-08-4:Basic - Plumbing system in disrepair. Cold water not functioning on handsink next to stove
  • 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. Chicken salad made onsite 9-5
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 3 packs of raw tuna thawed in vacuum seal, discarded
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips for dish machine not available
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employee 3 days old no food reporting agreement. Emailed manager food reporting agreement form
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked jasmine rice and crab mix made Friday today is Tuesday Repeat Violation

3/11/2025· 1y ago

Visit ID: 10698522

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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. Salmon 4 packs thawed sealed in reach in cooler
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Container of Pork lion stored on floor on walk in freezer, manager moved to shelf Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon thawed not removed from vacuum seal, discarded Corrected On-Site
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Fish vacuumed sealed on sight stored in walk in freezer
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 12 pieces of salt fish vacuumed sealed onsite in walk in freezer. 4 pieces of salmon thawed in vacuum seal
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad and tuna salad. No date marking on made Saturday and the other Wednesday

1/3/2025· 1y 2mo ago

Visit ID: 10698381

Met Inspection Standards

1 int

  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad in reach in cooler. Establishment makes large batch. And portions as needed. Large batch depleted and date needs to follow small batch - From follow-up inspection 2025-01-03: No violation observed **Time Extended**

10/17/2024· 1y 4mo ago

Visit ID: 8751096

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 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. Salmon, smoked salmon and tuna thawing still in the Vacuum packet.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On pick up side of hot holding unit. Also in back area where dry storage A1sauce is stored
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler
  • 33-16-4:Basic - Open dumpster lid. Manager closed Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppms. Primed dish machine 100 ppms Corrected On-Site
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad in reach in cooler. Establishment makes large batch. And portions as needed. Large batch depleted and date needs to follow small batch

6/11/2024· 1y 9mo ago

Visit ID: 8654898

Met Inspection Standards

1 int, 5 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked clear container with coleslaw, replaced with solid container Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Hold on wall in restroom
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Stored on oven door, moved Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handsink at bar, handsinks in back prep area(sign posted) Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Closed Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar handsink used as dump sink, removed Corrected On-Site

4/16/2024· 1y 11mo ago

Visit ID: 8365315

Met Inspection Standards

2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean stored plates on dry storage area not inverted
  • 36-24-5:Basic - Hole in or other damage to wall. Hole in wall in restroom in kitchen area for employees
  • 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. Operator has several food handler employees both kitchen and front staff at bar with no proof of employees food handler training
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has several food handler employees both kitchen and front staff at bar with no proof of form completed Repeat Violation