CORAL RIDGE YACHT CLUB
2800 YACHT CLUB DR, Fort Lauderdale FL 33304 · 954.566.7886
Last inspected Jun 26, 2026 · 7 visits since May 2024
OCT 24
FEB 25
AUG 25
JAN 26
JUN 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - reach in - cream (47-48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2019051229 | Sep 19, 2019 | Oct 25, 2019 | $200 |
Inspection history
7 visits, newest first
Jun 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, cold smoked salmon stored over cooked sausage. The items were corrected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the walk in cooler, the fan guards are dusty.
Jan 15, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. At the hand sink next to the elevator. Paper towels were supplied
Aug 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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. Bar - reach in - cream (47-48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - reach in - cream (47-48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
Walk in cooker - Raw smoked salmon stored over ready-to-eat bagels. Operator stored all items properly.
Equipment in poor repair. Cookline grill drawer unit - lower right side drawer in disrepair.
Food not stored at least 6 inches off of the floor. Case of plastic water bottles stored on floor in dry storage. Operator stored properly.
Interior of Cookline and prep area microwaves has accumulation of black substance/grease/food debris.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 100ppm). Operator made new solution. Quaternary 400ppm.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Prep area flip top - Raw fish stored over ready-to-eat lettuce. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - right flip top - raw chicken stored over raw fish. Operator stored all items properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Prep area flip top - 1 8 oz package - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator held in unit overnight. See stop sale.
Bowl or other container with no handle used to dispense food. Cup in bulk flour - dry storage. Cup in salsa - prep area flip top. Operator removed.
Prep area flip top - one 8 oz package - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Per operator held in unit overnight. See stop sale.
Oct 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - maxx cold - cooked onions (45-47F - Cooling). Per operator item prepared yesterday and placed in unit last night. Item not prepped or portioned today. Observed item in covered container. Reviewed proper cooling procedures. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - maxx cold - cooked onions (45-47F - Cooling). Per operator item prepared yesterday and placed in unit last night. Item not prepped or portioned today. Observed item in covered container. Reviewed proper cooling procedures. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in salad prep area.
Handwash sink used for purposes other than handwashing. Expo hand sink used to dump ice. Reviewed proper use of hand sinks.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher-bar (Chlorine less than 50ppm). Advised operator to use main dish machine until properly sanitizing.
Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection.
Water draining onto floor surface. Under Cookline hand sink.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw fish stored over ready to eat cooked shrimp and ready to eat vegetables. Operator stored all items properly. **Corrected On-Site** Priority: High Priority
Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - left flip top - raw shell egg over raw calamari. Operator stored all items properly. Priority: High Priority
Observed: Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by cart and hose. Operator removed. Priority: Intermediate
Observed: Handwash sink used for purposes other than handwashing. Items thawing in expo area hand sink. Operator removed items. Priority: Intermediate
Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on lunch and dinner menus. Operator began updating menus during inspection. Priority: Intermediate
Observed: Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. Priority: Basic
Observed: In-use ice scoop stored on soiled surface between uses. Ice scoop stored on visibly soiled table. Operator stored properly. Priority: Basic
Observed: Standing water in bottom of reach-in-cooler. Left cookline flip top. Priority: Basic
May 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked pork ribs in grill drawers. Walk-in cooler: raw salmon stored over ready to eat hot dogs. Operator stored everything properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right cook line flip top: sliced cheese (41-51F). Observed items overfilled. Per operator item was in the unit over night. Item not prepared or portioned today. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath handwashing sink in pantry area.
AC vent soiled with accumulated food debris, grease, dust, or mold-like substance.
Buildup of food debris/soil residue on equipment door handles at front entrance reach in freezer. Operator Cleaned during inspection.
Covered waste receptacle not provided in women's employee bathroom.
Equipment in poor repair. US refrigeration unit in pantry - torn gasket.
Working containers of food removed from original container not identified by common name. Observed container of sugar and flour not labeled in storage area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.