THE FLORIDIAN GOLF & YACHT CLUB
3700 SE FLORIDIAN DR
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/24/2025
High Priority
Intermediate
Basic
Total
Disposition: Inspection Completed - No Further Action
This establishment passed inspection with no violations. The facility demonstrates excellent food safety practices and meets all health department standards.
Inspection on 11/6/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
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. Raw tuna in walk in cooler partially frozen. Operator added slits **Corrected On-Site**
- 24-15-4:Basic - Condensation leaking from ceiling vent onto slicer. Recommend Chef to remove. Chef placed on another prep table. **Corrected On-Site**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table on cooks line
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on stove handle, downstairs kitchen. Removed by employee. **Corrected On-Site**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Downstairs kitchen cook line hand sink
- 14-86-1:High Priority - Linen used as liner for food container stored with eggs found in kitchen downstairs. Employee removed. **Corrected On-Site**
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish with peas not in original packaging in reach in freezer. Chef corrected storage. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna 49F cold holding. Chef discarded. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna 49F cold holding. Chef discarded. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled and can opener blade. Soda nozzle on soda dispenser
- 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. Emailed to Chef. For butter that was found on time in downstairs kitchen. Printed and filled out by Chef. **Corrected On-Site**
- 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. Coleslaw. Employee corrected. **Corrected On-Site**
Food safety inspection conducted on 11/6/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).