FLORIDIAN GOLF & YACHT CLUB
3700 SE FLORIDIAN DR, Port St Lucie FL 34987 · 772.781.1000
Last inspected Apr 2, 2026 · 7 visits since April 2024
MAY 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
3 Live, small flying insects found near bar area. No contact with food contact surfaces. Operator covered ice, had employee clean and sanitize area and actively trying to remove.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
3 Live, small flying insects found near bar area. No contact with food contact surfaces. Operator covered ice, had employee clean and sanitize area and actively trying to remove.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 door cooler - feta 46F cold holding, sausage 48F cold holding, cut watermelon 44F cold holding, salsa 45F cold holding, salmon 46F cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler - feta 46F cold holding, sausage 48F cold holding, cut watermelon 44F cold holding, salsa 45F cold holding, salmon 46F cold holding. Items in cooler from overnight. Operator discarded. Downstairs - clarified butter 91F cold holding. Educated, butter was sitting out ambient near flat top grill. Operator decided to place on time plan.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Downstairs - clarified butter 91F cold holding. Educated, butter was sitting out ambient near flat top grill. Operator decided to place on time plan. 3 hours left.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oatmeal 116-136F. Advised to stir. Operator stirred. Rechecked 125-152F. Advised to reheat to 165F.
No paper towels or mechanical hand drying device provided at handwash sink. 2 sinks. Operator corrected.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Clarified butter. Provided.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Produce cooler. Operator is removed all TCS items. Maintenance has been called.
Covered waste receptacle not provided in women's bathroom. In upstairs employee bathroom.
Oct 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Apr 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish over precooked Mac and cheese balls.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked potatoes 97F hot holding. Employee started to reheat to temp.
Food-contact surface soiled with food debris, mold-like substance or slime. Water spigot and can opener.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, ahi tuna poke bowl, chilled seafood tower (containing ahi tuna), ahi tuna salad, smoked salmon and poached egg. Manager had employee reprint menus with added asterisk.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
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. For contracted employees. Manager had employees sign agreement.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. 6 pieces of ahi tuna thawed and 3 thawed yellow fin tuna.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container on a cutting board. Education provided. Employee placed lid on cup and removed.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Linen used as liner for food container stored with eggs found in kitchen downstairs. Employee removed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw fish with peas not in original packaging in reach in freezer. Chef corrected storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna 49F cold holding. Chef discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna 49F cold holding. Chef discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled and can opener blade. Soda nozzle on soda dispenser
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to Chef. For butter that was found on time in downstairs kitchen. Printed and filled out by Chef.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw. Employee corrected.
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. Raw tuna in walk in cooler partially frozen. Operator added slits
Condensation leaking from ceiling vent onto slicer. Recommend Chef to remove. Chef placed on another prep table.
Cutting board has cut marks and is no longer cleanable. On make table on cooks line
In-use tongs stored on equipment door handle between uses. Tongs on stove handle, downstairs kitchen. Removed by employee.
No handwashing sign provided at a hand sink used by food employees. Downstairs kitchen cook line hand sink
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered as poke. Provided before closing report
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked fish on the speed rack in walk-in cooler; stored properly
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and raw salmon - advised to place an asterisk next to raw fish
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during inspection
Raw fruits/vegetables not washed prior to preparation- employee cutting broccolini with tags still attached; educated; washed before cut
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.