Coral Gables33158
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
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 chlorine was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High priorityDEERING BAY 19TH HOLE →Mar 26, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine was 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
High priorityDEERING BAY 19TH HOLE →Mar 26, 2026
Raw animal food stored over or with unwashed produce. Observed raw shell eggs stored above cut onions inside the reach in cooler. Employee placed raw shell eggs at the bottom.
High priorityDEERING BAY 19TH HOLE →Mar 26, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 packages of tuna no longer frozen and not removed from reduced oxygen package.
High priorityDEERING BAY 19TH HOLE →Mar 26, 2026
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 removed her watch and bracelet and then engaged in food preparation without washing hands.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Mar 26, 2026
Employee washed hands with no soap. Manager send her to different hand wash sink.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Mar 26, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Mar 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); butter (49F - Cold Holding) at walk in cooler. As per person in charge, walk in cooler door was opened for less than 1 hour for restocking. Observed employee restocking shelves.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Oct 24, 2024
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400 plus ppm) at cook line. Employee diluted solution with water. Final reading 200ppm.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Oct 24, 2024
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche is served with raw tuna-Thunnus spp. Not an exempt specie. Proof of parasite destruction was provided before the end of the inspection.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Apr 18, 2024
Operating with an expired Division of Hotels and Restaurants license. License paid on site.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Apr 18, 2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed Turkey (46F - Cold Holding), overflowing the container, as per cook for less than 1 hour, employee removed the top layer and placed it inside the reach in cooler.
High priorityDEERING BAY YACHT & COUNTRY CLUB →Apr 18, 2024