BIRD KEY YACHT CLUB
301 BIRD KEY DR
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/17/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun holsters in the bar area soiled. Employee cleaned and sanitized the holsters. Corrected On-Site
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Vent on the air conditioner in the dry storage area soiled. Employee cleaned the vent before the end of the inspection. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked rice and bread crumbs in the stand up reach in cooler next to the cook line. Employee removed the eggs. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the dishwasher area block by a dish rack. Employee removed the rack. Corrected On-Site
Food safety inspection conducted on 4/17/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/18/2024
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed an employee handling tomatoes intended for salad with their bare hands while cutting. Employee discarded the tomatoes.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed an employee handling tomatoes intended for salad with their bare hands while cutting. Employee discarded the tomatoes.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pan of shrimp thawing in the hand washing sink next to the cook line. Employee removed the shrimp. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning in the dishwasher and bar areas fluid not labeled. Employee labeled the bottles. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/18/2024 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 4/3/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sinks in the bar and salad preparation area.
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Fan cover in walk-in cooler #3 soiled and rusted.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing cleaning fluid not labeled. Employee labeled the bottles. Corrected On-Site
Food safety inspection conducted on 4/3/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 11/28/2023
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging with 10k bags with no variance. Emailed all information to the chef. Warning - From follow-up inspection 2023-11-28: Variance received by DHR Special Processes **Time Extended**
Food safety inspection conducted on 11/28/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/27/2023
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes then clean dishes without washing their hands. Employee washed their hands. **Corrective Action Taken**
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment is using reduced oxygen packaging with 10k bags with no variance. Emailed all information to the chef. Warning
- 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. Provided handouts to the operator. Operator filled out one form before the end of the inspection. **Corrective Action Taken**
Food safety inspection conducted on 9/27/2023 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).