YACHT CLUB BAR & LOUNG
1201 South Riverside Drive
New Smyrna Beach, Florida, 32168
Canal Street Historic District
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 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).