DirtyFLRestaurant Inspection Data

YACHT & COUNTRY CLUB INC (THE)

3330 SE GOLF TRAIL, STUART 34997

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 2/12/2025

Inspection #: Visit ID: 10777343

  • N/A:No Violations Were Observed

Inspection Date: 2/11/2025

Inspection #: Visit ID: 10697075

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored on shelf, not inverted. Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, several opened beverages stored on shelves, counters of prep tables. Operator removed. Corrected On-Site Warning
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored not inverted with water inside. Wet nesting. Operator removed. Corrected On-Site Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At dry storage, 3 #10 cans of tomatoes dented. Warning
  • 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. At dish area, employee touching dirty, soiled dishes, then proceeding to touch clean dishes without washing hands. Advised operator of proper handwashing. Warning
  • 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. At cookline, employee cutting and handling ready to eat pastrami for immediate service, with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cookline, cut pastrami. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cheese (50F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, butter (54F-58-Cold holding); pastrami (50F-Cold Holding) not prepared or portioned today. Operator stated items held out approximately 1 hour. Advised operator of proper cold holding. Operator placed items onto ice for quick chill. At cookline, cheese (50F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At cookline, can of stainless steel cleaner stored on shelf with single service items. Operator removed. At kitchen, bottle of glass cleaner stored on shelf with clean pots. Operator removed. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline, sliced tomatoes (69F - Cooling)@11:01 since 9:00, 59F @12:10. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. Warning

Inspection Date: 10/15/2024

Inspection #: Visit ID: 8763639

  • 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. At cold prep reach in cooler, chicken salad dated 10/6. See stop sale.

Inspection Date: 5/14/2024

Inspection #: Visit ID: 8552236

  • 25-05-4:Basic - Single-service articles improperly stored. To go cups and to go boxes on floor in dry storage.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries reach in freezer cook line(both products opened from commercial packaging), raw salmon over blueberries and cooked escargot reach in freezer near walk in freezer (both products not in commercial packaging), raw sausage opened from commercial packaging over cooked meatballs walk in freezer. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: turkey (47F - Cold Holding) Observed large unsliced piece of turkey stored above fill line in pan on upper part of reach in cooler by grill. Operator placed turkey in lower part of reach in cooler. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter By grill: chicken (86F - Cooling) at 10:25 since 9:55 - 86F at 10:46 At current rate of cooling product will not reach 70F within 2 hours. Operator put product in cooler. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and Quat sanitizer at triple sink. Repeat Violation

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8364259

  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed ketchup dented to seam of can and baked beans dented with raised edges at dry storage.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over cooked rice balls and cooked duck not in commercial packaging at reach in freezer. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 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. Observed at walk in cooler, Roast beef dated 10/31, corned beef dated 10/19. Operator discarded. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler, Roast beef dated 10/31, corned beef dated 10/19. Operator discarded. See stop sale.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated with date of last order sold, per operator last order sold on 11/4. Operator dated properly. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. outside cook line: Cole slaw (53F - Cooling) at 1:30 since 12:00 - 53F 1:55 Observed on ice bath at expo area. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at dish machine and quat test strips at triple sink Quat sanitizer at time of inspection.