DirtyFLRestaurant Inspection Data

PALM BEACH YACHT CLUB REST

800 North Flagler Drive
West Palm Beach, Florida, 33401
Palm Beach County County

Overall Food Safety Rating

★★★☆☆ (3.4/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/10/2025

Inspection #: Visit ID: 10817944

  • N/A:No Violations Were Observed

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10817492

  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon app, smoked salmon toast on brunch menu. Dinner menu - caviar, oysters, steak tartare. All menu items have no identifier as a raw animal protein. Warning - From follow-up inspection 2025-04-11: Same. **Time Extended**

Inspection Date: 4/10/2025

Inspection #: Visit ID: 8885664

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked salmon over cheesecake at low boy reach in cooler at upstairs kitchen, raw beef patties over bread not in commercial packaging at downstairs kitchen reach in freezer. Operator stored products properly. Corrected On-Site 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. Tall stainless reach in cooler upstairs kitchen: herb butter (53F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked lobster (51F - Cold Holding); cooked duck (52F - Cold Holding); raw lamb (53F - Cold Holding); crab cakes (52F - Cold Holding); veal (53F - Cold Holding); Fish (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cooler upstairs kitchen: herb butter (53F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked lobster (51F - Cold Holding); cooked duck (52F - Cold Holding); raw lamb (53F - Cold Holding); crab cakes (52F - Cold Holding); veal (53F - Cold Holding); Fish (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (126F - Hot Holding) Observed double panned in steam table. Per operator, out of temperature for approximately 30 minutes. Advised operator to place back in oven to reheat to 165+F Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon app, smoked salmon toast on brunch menu. Dinner menu - caviar, oysters, steak tartare. All menu items have no identifier as a raw animal protein. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for sanitizer bucket and triple sink not available at time of inspection. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on brunch menu. Consumer advisory emailed to operator. Warning

Inspection Date: 9/10/2024

Inspection #: Visit ID: 8767558

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed hamburger defrosting at room temperature.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) Operator corrected to Dishwasher (Chlorine 100ppm) Corrected On-Site
  • 22-02-4:Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator had can opener washed and sanitized. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle.

Inspection Date: 3/15/2024

Inspection #: Visit ID: 8556938

  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observe flowers in hand wash sink . Operator removed. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated that they don't have. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observe at dishwasher hand wash sink

Inspection Date: 11/20/2023

Inspection #: Visit ID: 8370122

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observe shrimp defrosting at room temperature.
  • 22-02-4:Intermediate - Can opener soiled with food debris.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermenter .