HALIFAX RIVER YACHT CLUB
331 SOUTH BEACH STREET, Daytona Beach FL 32114 · 386-846-2442
Last inspected Apr 22, 2026 · 8 visits since December 2023
APR 24
NOV 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese crumbs 45f -mahi 44f
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019009888 | Dec 18, 2018 | Mar 26, 2019 | $400 |
Inspection history
8 visits, newest first
Apr 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -by three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer guard -soda nozzle at bar
Cutting board has cut marks and is no longer cleanable. -on 2 reach in coolers
Interior of oven/microwave has accumulation of black substance/grease/food debris. -4 ovens
Show the remaining 1 finding ▾
Worn, torn and/or soiled floors/carpeting. -under equipment at bar
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 7 high priority.
7 High priority2 Intermediate11 Basic
Show 20 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Touching face with gloved hand and towel
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese crumbs 45f -mahi 44f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Tcs sauce 130 to 122 f employee reheating reheat 165f to 170 f -mashed potatoes 127f less than 4 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -by three compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer guard -soda nozzle at bar
Handwash sink not accessible for employee use at all times. -trash can in front of handsink prep area
Clean linens stored on floor. -bags of towels on floor In storage room
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. -Mahi
Cutting board has cut marks and is no longer cleanable. -on 2 reach in coolers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf with food
Food stored on floor. -box of muffins on floor in walk in freezer -box of pancake mix on floor in storage area
In-use tongs stored on equipment door handle between uses. -tongs on oven handle
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -4 ovens
Standing water in bottom of reach-in-cooler. -cookline
Worn, torn and/or soiled floors/carpeting. -under equipment at bar
Oct 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -thaw Mahi not removed from packaging prior to thawing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lettuce 46f,half and half 46f advised to placed more ice around product less than 4 hours
Toxic substance/chemical improperly stored. -chemical spray bottle on ice machine
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head
Handwash sink used for purposes other than handwashing. -ice in hand sink next to 3 compartment sink -tiki bar
No paper towels or mechanical hand drying device provided at handwash sink. -tiki bar only used on the weekend
No soap provided at handwash sink. -tike bar,only used on the weekend
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -viewed certificate for kitchen,unable to find other certifications
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Accumulation of debris on exterior of warewashing machine. -small amount of debris on top of dish machine
Carbon dioxide/helium tanks not adequately secured. -2 small co tanks not secured next 1st floor walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above cook line
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. -Mahi
In-use knife/knives stored in cracks between pieces of equipment. -soup area
Interior of oven/microwave has accumulation of black substance/grease/food debris. -3 ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove wall soiled with grease
Stored food not covered. -marinade
Working containers of food removed from original container not identified by common name. -Sugar marked flour -Corn meal marked not sugar
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cottage cheese 45f,Cole slaw 45f-employee discarded -tiki bar half and half 46f moved to another cooler
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. -not removed from package after running water
Employee eating /chewing while taking plates of food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirts on shelves in storage room
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens under stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doors on double ovens with a build up of grease -wall of stove with build up of grease -shelf under flat grill
Wall soiled with accumulated grease, food debris, and/or dust. -walls around mop sink
Worn, torn and/or soiled floors/carpeting. -storage room
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Raw animal food / beef stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar chlorine 400 ppm corrected to 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Seared sesame crusted ahi tuna,asterisk on item no asterisk at consumer advisory. Manager printed new menus
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -meat loaf
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount on white plastic,kitchen -small amount in ice machine a tiki bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -large vents by walk in cooler
Dead roaches on premises. -1 dead roach on floor in storage room -1 dead roach on floor next to ice machine. Per manager had pest control on Monday
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shoes in food storage room
Equipment in poor repair. -gasket torn on 2 door true cooler on cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 4 ovens building up of grease
No handwashing sign provided at a hand sink used by food employees. -Tiki bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -grease build up on hood filters -back wall of stove burners soiled with grease
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor soiled by bread cooler
Apr 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom facility not clean. -walls soiled in employee bathroom
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled traulsen cooler and sandwich cooler -grease build up around stove,fryers and flat grill -exterior of oven soiled with grease -hood filters above char grill -exterior of mixer and stand
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pasta 46f to 50f per chef made yesterday not cooled to 41f or below in 6 hours -chowder 92f per chef been cooling for 5 hours
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Chowder 92f per chef has been cooling since 10 approximately 5 hours
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mahi mahi 52f to 58f less than 4 hours manager voluntarily discarded -grouper 45 manager placed ice on product. -cray fish,cooked garlic in oil,cheese 46f to 50f less than 4 hours,Butter 50f,cooked plant food 56f less than four hours -garlic in oil 70f per chef less than 3 hours placing in walk in cooler
Toxic substance/chemical improperly stored. -glass cleaner store with cups in tiki bar
Food-contact surface soiled with food debris, mold-like substance or slime. - Mixer head
Handwash sink not accessible for employee use at all times. -sanitizer bucket in handsink at tiki bar
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -provided
Bathroom facility not clean. -walls soiled in employee bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf with liquor
Food stored on floor. -bag of potatoes on floor in storage room
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled traulsen cooler and sandwich cooler -grease build up around stove,fryers and flat grill -exterior of oven soiled with grease -hood filters above char grill -exterior of mixer and stand
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate12 Basic
Show 21 findings ▾
Dented/rusted cans present. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Kidney beans,chef discarded dated 11/5
Food-contact surface soiled with food debris, mold-like substance or slime. -build of grease on char grill -can opener
Handwash sink not accessible for employee use at all times. -colander stored in hand sink at second bar
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. -some employees
Oyster tags not marked with last date served.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey,crab cakes
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount kitchen and tiki bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf, cookline
Food stored on floor. -bag of onions on floor in prep area -plastic container of Chex mix on floor at bar-corrected
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 3 ovens soiled -interior of microwave soiled
No handwashing sign provided at a hand sink used by food employees. -second bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease back wall of stove
Time/temperature control for safety food thawed in an improper manner. -liver and salmon at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in prep area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm corrected to 200 ppm
Wiping cloth sanitizing solution stored on the floor. -prep area
Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and other equipment on cookline
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.