YACHT CLUB BAR & LOUNG
1201 South Riverside Drive
New Smyrna Beach, Florida, 32168
Canal Street Historic District
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/25/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA. Operator provided list of employees, training date, tests, and approved material but no certificates. Warning - From follow-up inspection 2025-02-25: **Time Extended**
Food safety inspection conducted on 2/25/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/20/2025
High Priority
6
Intermediate
7
Basic
3
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-17-4:Basic - Clean linens stored on floor. In bar closet Corrected On-Site Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch Warning
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On crab cakes container, old label Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. After handling cell phone From dirty to clean dish ware Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked shrimp, walk in freezer Warning
- 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. Cooked tenderloin 2/8, créme anglaise 2/12, hearts of palm 2/7, shrimp 2/7 Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2 in the bar under three compartment sink Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimi churri with fresh garlic 74F, clarified butter 78F Operator discarded Chimi Churri. Advised to use time as a public health control for clarified butter. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef 94F in warmer for 30 minutes after cooking. Advised to reheat to 165F to hot hold at 135F or above. Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chowder 113-119 F (cooling at 2:05 ); at 3:44, 100F Operator moved to freezer. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soil buildup in bar ice bins Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink. Bar Warning
- 52-01-4:Intermediate - Identity of food or food product misrepresented. On the menu, pork chops from Cheshire Farms NC. Cheney bros label, no specific brand. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna roll on weekly specials Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area Corrected On-Site Warning
- 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA. Operator provided list of employees, training date, tests, and approved material but no certificates. Warning
Food safety inspection conducted on 2/20/2025 revealed 16 total violations (6 high priority, 7 intermediate, 3 basic).
Inspection on 12/14/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Buerre sauce 44-45F from previous day cooling in covered 1/6 pan inside of 1/3 pan, top of cookline cooler. - cooked beef 58F in the center, cooling from previous day in walk in cooler Warning - From follow-up inspection 2024-12-14: Demi 56F, chili 46F, chowder 44F, all cooling overnight. Stop sale **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-12-14: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by storage rack and buckets on the floor in front of it **Corrective Action Taken** Warning - From follow-up inspection 2024-12-14: **Time Extended**
Food safety inspection conducted on 12/14/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 12/13/2024
High Priority
5
Intermediate
1
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass inside of mug cooler, bar. Bottom and ledges Corrected On-Site Warning
- 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. - Buerre sauce 44-45F from previous day cooling in covered 1/6 pan inside of 1/3 pan, top of cookline cooler. - cooked beef 58F in the center, cooling from previous day in walk in cooler Warning
- 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. Almond encrusted Brie 12/4 Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. In upstairs single service storage/catering storage area: 2 on the floor under FACP. 3 on the floor next to single service storage Corrected On-Site Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese over fill line 44F, cookline. Operator discarded. - butter left out for a couple of hours on the stove (off) 73f. Operator discarded **Corrective Action Taken** Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by storage rack and buckets on the floor in front of it **Corrective Action Taken** Warning
Food safety inspection conducted on 12/13/2024 revealed 7 total violations (5 high priority, 1 intermediate, 1 basic).
Inspection on 4/18/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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. Burre blanc 3/21, fresh mozzarella 4/4, Demi glaze 4/10. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, slaw 50F, scallops 46F, crab 48F, corn 47F, cookline cooler across from burners. Moved to walk in cooler. Less than 4 hours. Melted butter in squeeze bottle 89F. Operator discarded. **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. Open fresh mozzarella walk in cooler Repeat Violation
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 4/18/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 11/16/2023
High Priority
6
Intermediate
4
Basic
3
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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. Grouper
- 08B-38-4:Basic - Food stored on floor. Cases of soda in the closet
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to cutting/preparation. Romaine heads Corrected On-Site
- 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. Demi glaze 48-50F in reach in cooler from previous day
- 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. Hot dogs 11/5 - old label per operator
- 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. pork broth 11/8
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brown butter and cooked garlic oil 81F overnight
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter oil 117F Advised to reheat to 165F to hot hold at 135F or above. **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. Open ham, Canadian bacon, chili from Sunday
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Yellow Edge grouper advertised on menu - When asked to identify, operator provided recent invoice for black gag grouper sold instead. Operator started printing new menus to replace. **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna stack on bar menu Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For Hollandaise. Issued to operator
Food safety inspection conducted on 11/16/2023 revealed 13 total violations (6 high priority, 4 intermediate, 3 basic).