DirtyFLRestaurant Inspection Data

YH SEAFOOD CLUBHOUSE

8081 TURKEY LAKE RD STE 700

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

Inspection on 12/17/2024

High Priority
0
Intermediate
6
Basic
6
Total
12
Disposition: Met Inspection Standards

Inspection Details:

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 01C-06-5:Basic - - From initial inspection : Basic - Clams tags removed from original container for long-term storage. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Walk in freezer. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Holes in wall throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Back line and kitchen area. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Prep table shelves with rust that has pitted the surface throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 01C-05-4:Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 53B-17-5:Intermediate - - From initial inspection : Intermediate - Employee training does not include food allergen awareness information.Provided a copy to operator. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled. Cutting boards are stained throughout the establishment. Shelves and prep tables are soiled throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Drink nozzles are soiled at the drink station. ** Dish storage shelves and under prep line area are soiled. Warning** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
  • 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 throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
Food Inspector #10733318
2024-12-17
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/17/2024 revealed 12 total violations (0 high priority, 6 intermediate, 6 basic).

Inspection on 12/3/2024

High Priority
10
Intermediate
11
Basic
32
Total
53
Disposition: Follow-up Inspection Required

Inspection Details:

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** **Warning**
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Rice at back line. **Repeat Violation** **Warning**
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.Back line. **Warning**
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning**
  • 01C-06-5:Basic - Clams tags removed from original container for long-term storage. **Warning**
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
  • 12B-07-4:Basic - Employee beverage containers on a food preparation table throughout the establishment. **Corrected On-Site** **Repeat Violation** **Warning**
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelets. **Warning**
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
  • 36-22-4:Basic - Floor area(s) covered with standing water.Back line area. **Warning**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.Walk in freezer. **Warning**
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor throughout the establishment. Buckets of sauces on the floor.Oil on floor in the kitchen. Beef on the flooring walk in freezer and several other food items **Warning**
  • 36-24-5:Basic - Holes in wall throughout the establishment. **Warning**
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.Cooks line. **Corrected On-Site** **Repeat Violation** **Warning**
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses throughout the establishment. **Warning**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
  • 35B-02-4:Basic - Insect control devices installed over food preparation area. **Warning**
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Back line and kitchen area. **Warning**
  • 36-62-4:Basic - Lights not functioning under the hood suppression system. **Warning**
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Warning**
  • 51-18-6:Basic - No copy of latest inspection report available. **Warning**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.Bar area. **Warning**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of walk in cooler doors are soiled. Residue build up on the walls throughout the establishment. Residue on stove at cooks line. Residue on the exterior of dim sum cooker area. Fans are soiled in upright cooler at dim sum station. **Warning**
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present.Middle of side door and back door. **Warning**
  • 14-17-4:Basic - Prep table shelves with rust that has pitted the surface throughout the establishment. **Warning**
  • 25-05-4:Basic - Single-service articles improperly stored.Dessert picks in kitchen. **Warning**
  • 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser at bar area. **Warning**
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.Raw chicken thawing at room temperature. **Corrected On-Site** **Warning**
  • 08B-17-4:Basic - Unwashed collard greens stored over cut onions in walk in cooler. **Warning**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name.Corn starch in kitchen. **Repeat Violation** **Warning**
  • 01B-01-4:High Priority - Dented cans present. One hoisin can is bloated and the other is slight dent on the can of hoisin sauce.See stop sale. **Warning**
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.0 ppm.Technician has been called. **Warning**
  • 12A-25-4:High Priority - Employee touched face and then continued working without changing gloves and wash hands. **Warning**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food.Chemical bottle for water and chemical bucket to store sauces ip. **Warning**
  • 14-31-5:High Priority - Nonfood-grade cutting board used in direct contact with food. **Warning**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored next to sauce in walk in cooler. Raw chicken stored next to cooked tofu in walk in cooler. Raw shell eggs stored over sauces in walk in cooler. **Repeat Violation** **Warning**
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Butter,66 f held from last night. **Warning**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Butter,66 f held on top of reach in cooler from last night.Stop Sale. **Repeat Violation** **Warning**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored.Raw chicken stored next to chemical cleaner under prep table. **Corrected On-Site** **Warning**
  • 29-42-4:High Priority - Vacuum breaker missing at sink with a long hose in kitchen. **Warning**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Provided a copy to operator. **Corrected On-Site** **Warning**
  • 01C-05-4:Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
  • 01C-03-4:Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Warning**
  • 53B-17-5:Intermediate - Employee training does not include food allergen awareness information.Provided a copy to operator. **Corrected On-Site** **Warning**
  • 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.Provided a copy to operator. **Warning**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled. Cutting boards are stained throughout the establishment. Shelves and prep tables are soiled throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Drink nozzles are soiled at the drink station. ** Dish storage shelves and under prep line area are soiled. Warning** **Warning**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.Towel is inside handwashing sink. **Warning**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.Kitchen. **Warning**
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Corrected On-Site** **Warning**
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
  • 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 throughout the establishment. **Warning**
Food Inspector #8775166
2024-12-03
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 12/3/2024 revealed 53 total violations (10 high priority, 11 intermediate, 32 basic).