YH SEAFOOD CLUBHOUSE
8081 TURKEY LAKE RD STE 700
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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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 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 safety inspection conducted on 12/3/2024 revealed 53 total violations (10 high priority, 11 intermediate, 32 basic).
Inspection on 5/22/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor./bags of dry red beans on shipping container floor/outside, back door.
- 33-19-4:Basic - Garbage on the ground/empty boxes on floor outside the back door.
Food safety inspection conducted on 5/22/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 4/12/2024
High Priority
6
Intermediate
3
Basic
11
Total
20
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic cup used to dispense flour.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop used for rice.
- 22-08-4:Basic - Interior of microwave has accumulation of food debris. Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris. -hanging shelf at cookline soiled with food debris. -wire shelving in kitchen soiled with food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -spray bottle with cooking sauce not labeled. -white containers with flour, corn starch not labeled.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish stored over cooked seafood in reach in cooler. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts at 69°f. Out of cooler 1.5 hours. Operator voluntarily discarded.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steamed vegetable buns and egg pastry held at 102°f. In unit for 1 hour. Operator turned up heat in unit.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed several oyster/clam tags in trash can. Operator was unable to provide any tags for the last 90 days.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. -probe thermometer with low battery and unable to take temperatures. No other probe thermometer in establishment.
Food safety inspection conducted on 4/12/2024 revealed 20 total violations (6 high priority, 3 intermediate, 11 basic).
Inspection on 12/11/2023
High Priority
7
Intermediate
6
Basic
9
Total
23
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corn starch container in dim sum area Rice bin in dry storage area . Corrected On-Site Repeat Violation
- 36-62-4:Basic - Couple Lights not functioning in dry stock area
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on cooks line Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Walk in freezer Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cooks line Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door handle Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Small floor oven eyes soiled in dim sum area Repeat Violation
- 14-33-4:Basic - Prep table with bottom shelf rust that has pitted the surface in the kitchen
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Spray bottle water not labeled in dim sum area
- 49-04-4:Flammables stored/debris present in mop sink room. For reporting purposes only 2 gas cans . Corrected On-Site
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons in server side Repeat Violation
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Top of several items in back walk in cooler Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1)Raw whole shell eggs over ready to eat sauces in back walk in cooler 2) raw packages of cut tilapia over prepped vegetable in double door reach in cooler on prep line Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed her gloves in hand sink by woks and started to begin to work but manger addressed immediately **Corrective Action Taken**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in server side station ice bin
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of under counter reach in coolers in prep line Bean sprouts 60 1000 year old chopped egg 58 Less than four hours per manager Placed in walk in cooler for temperature recovery 30 minutes later Bean sprouts 43F 1000 year old egg 39F Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb in prep sink .
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times at the bar. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By wok station and dish room Corrected On-Site
- 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. All employees must sign on day 1 unless they have a food handler card issued on day 1
- 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. Several items in walk in coolers
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Need training date and birthdate on cards Repeat Violation
Food safety inspection conducted on 12/11/2023 revealed 23 total violations (7 high priority, 6 intermediate, 9 basic).