DAVIS ISLAND YACHT CLUB

With 6 inspections documented, DAVIS ISLAND YACHT CLUB maintains a 3.9/5 food safety rating in TAMPA. Food safety practices have remained consistent.

Last inspection: 4 months ago · 6 reports on file

1315 SEVERN AVE

★★★½☆ (3.9/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 10924483

Met Inspection Standards

1 int, 3 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/.
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On reach-in cooler at cook line.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. A tong stored on oven handle at cook line. Removed. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed accumulation of ice cubes in handwash sink at bar. Discussed with operator about handwash sink for handwash only.

Visit ID: 8860039

Met Inspection Standards

1 int, 3 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl without a handle used as scoop inside flour bin underneath food preparation table housing food preparation sink. Chef removed bowl and placed at dishwasher. Repeat Violation
16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels stuck on clean dishes on shelves in dry storage.
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored inside double door refrigerator on cooks line. Chef removed and properly stored drinks. Corrected On-Site Repeat Violation
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. Cooked pasta inside reach in cooler cooked 02/09/25 has no date markings. Chef added proper dates to psata. Corrected On-Site

Visit ID: 8745130

Met Inspection Standards

2 basic

21-17-4:Basic - Clean linens stored on floor. Sanitizer solution stored on floor. Employee removed and properly stored sanitizer bucket. Corrected On-Site
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink stored inside double door refrigerator on cooks line. Chef discarded drink. Corrected On-Site

Visit ID: 8594683

Met Inspection Standards

2 basic

14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets inside reach in cooler are torn. Repeat Violation - From follow-up inspection 2024-02-06: **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust. - From follow-up inspection 2024-02-06: **Time Extended**

Visit ID: 8464327

Follow-up Inspection Required

1 high, 2 int, 4 basic

14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Duct tape used to hold gaskets down inside refrigerator. Chef removed duct tape. Corrected On-Site
14-11-5:Basic - Equipment in poor repair. Gaskets inside reach in cooler are torn. Repeat Violation
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados not washed before preparation.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves have rust.
14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non -food grade paper towels used to cover tofu inside reach in cooler on cooks line. Chef removed non- food grade paper. Corrected On-Site
22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher rinse at 147F. Had a discussion with operator about using 3 compartment sink until dishwasher is working properly. 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. Pasta cooked and and held longer then 24 hours has no date markings. Chef added proper dates to pasta. Corrected On-Site

Visit ID: 8363281

Met Inspection Standards

1 basic