DirtyFLRestaurant Inspection Data

SARASOTA YACHT CLUB

SARASOTA YACHT CLUB in SARASOTA has 6 health inspections on record with an overall food safety rating of 2.3/5. Food safety practices have remained consistent.

1100 John Ringling Boulevard
Sarasota, Florida, 34236
Golden Gate Point
Sarasota County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 9/5/2025

Inspection #: Visit ID: 10931563

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes and cooked shrimp in the walk in cooler. Chef removed the beef. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh oysters on the half shell stored in the walk in cooler with no shell tag. Chef discarded the oysters.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink. Employee was informed and properly washed their hands. **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap provided at the hand wash sink in the dishwasher area. Chef placed soap at the hand wash sink. Corrected On-Site
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Fresh oysters on the half shell stored in the walk in cooler with no shell tag. Chef discarded the oysters.

Inspection Date: 1/2/2025

Inspection #: Visit ID: 8855627

  • 08B-38-4:Basic - Food stored on floor. Box of pineapple and bag of potatoes stored on the floor in walk in cooler #1. Employee placed the items on a shelf. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled pan on the ice machine. Employee removed and sanitized the ice scoop and pan. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All hand washing sinks in the bar area are missing hand washing signs. Repeat Violation
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked chicken stored in the walk in cooler with a date mark of 12/21. Chef discarded the item.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken stored in the walk in cooler with a date mark of 12/21. Chef discarded the item. Corrected On-Site

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8780232

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. All hand washing sinks at the bar area.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in cooler on the left side of the cook line. Employee removed the drinks. Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 cans of peppers stored in the dry storage area dented at the seams. Chef placed the cans aside for a refund.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw duck stored over unwashed potatoes on a speed rack in the kitchen. Employee stated they had just placed the duck on the rack from the walk in cooler for preparation. Employee remove the duck to be prepared. Corrected On-Site

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8506970

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in coolers on the cook line and the wait station areas. Employee removed the drinks. Corrected On-Site
  • 12A-14-4:High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into their hand and then touched the reach in cooler door in the bar area without washing their hands. Employee washed their hands and wiped the door with a sanitizer towel. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked vegetables in walk-in cooler #2. Chef placed the salmon below the vegetables. Corrected On-Site

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8506550

  • N/A:No Violations Were Observed

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8379105

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on the cook line. Employee removed the bottles. Corrected On-Site
  • 14-71-4:Basic - Painters tape used to repair nonfood-contact surface. Painters tape used on the can opener. Chef removed the tape. 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. Provided handout to the operator. Operator filled out 1 form before the end of the inspection. **Corrective Action Taken**
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment using reduced oxygen packaging for raw lamb, beef and poultry without a HACCP plan. Repeat Violation Warning