CORAL RIDGE YACHT CLUB POINT
2800 YACHT CLUB BLVD, Fort Lauderdale FL 33304 · 954-566-7886
Last inspected Jun 26, 2026 · 5 visits since October 2024
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Stringy Short Rib stored under the ground beef patties in the walk in cooler. The chef corrected.
No paper towels or mechanical hand drying device provided at handwash sink. At the ice machine hand sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. Next to the ice machine, a short bottle is not secured.
In-use knife/knives stored in cracks between pieces of equipment. On the cook line. The knives were removed
Wall soiled with accumulated dust. The wall over the pots and pans rack across from the triple sink.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prep area - quinoa - cooling 2 hours at 2:30pm (58-61F - Cooling) at 3pm 56-59F; broccoli - cooling 3 hours at 2:30pm (47-48F - Cooling) at 3pm 46-47F. At these rates proper cooling will not occur. Observed items in closed plastic containers. Operator moved items to sheet pan and placed in walk in to quick chill.
Employee handled soiled dishes and then changed gloves and picked up clean plates without washing hands. Reviewed proper hand washing and employee washed hands.
Mussel tags not marked with last date served.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator. Employees filled out during inspection.
Carbon dioxide tanks not adequately secured - by ice machine.
Interior of cookline microwave has accumulation of black substance/grease/food debris.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cookline - right flip top - Raw fish stored over ready-to-eat cooked chicken wings. Operator stored all items properly.
Food stored under dripping water line. Prep area - Hoshizaki unit - food stored under dripping condensate line. Operator removed.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Cookline - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 200ppm.
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
Show 1 finding ▾
Operating with an expired Division of Hotels and Restaurants license.
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.