KEY BISCAYNE YACHT CLUB 2ND FLOOR KITCHEN
180 HARBOR DRIVE, Key Biscayne FL 33149 · 305-361-9171
Last inspected Apr 22, 2026 · 8 visits since December 2023
JUN 24
DEC 24
APR 25
DEC 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
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 priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.
Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 31 recorded, 6 high priority.
6 High priority6 Intermediate19 Basic
Show 31 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup inside walk in cooler cooling from the previous day at 56°F. Crab chowder soup inside walking cooler from the previous day at 56°F.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine Dishwasher machine no with o ppm chlorine solution.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves no handwashing on bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French onion soup (56F - Cold Holding), crab chowder (56F - Cold Holding) inside walk in cooler in main kitchen area. As per chef was prepared the day before.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in different unit throughout the kitchen(49F - Cold Holding); grouper (46F - Cold Holding); white fish (44F - Cold Holding); Mac and cheese (42F - Cold Holding); octopus (42F - Cold Holding); French onion soup (56F - Cold Holding); conch chowder (44F - Cold Holding); crab chowder (56F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (42F - Cold Holding); liquid egg (47F - Cold Holding) second walk in cooler-butter (33F - Cold Holding); shredded cheese (42F - Cold Holding); Cuban sandwich (42F - Cold Holding); lettuce (48F - Cold Holding) mahi (42F - Cold Holding); shrimp (175F - Cooking); skirt steak (159F - Cooking); lettuce (62F - Cold Holding); cut tomato (52F - Cold Holding); pineapple pickles (52F - Cold Holding); cabbage (51F); lobster (137F - Hot Holding); garlic in oil (77F - Cold Holding); butter (69F - Cold Holding); breaded steak (42F - Cold Holding) risotto (62F - Cold Holding) on top of prep table in 3 floor.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food products under the cooling process covered inside the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives that was soiled was stored inside holster in cook line.
Handwash sink used for purposes other than handwashing. Observed a Bain Mary inside hand washing sink located next to walk in cooler in the kitchen located in second floor.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink located in bar area- second floor.
No soap provided at handwash sink. Observed no handwashing washing sign in second floor at handwashing sink at bar area, coffee area and 3 floor kitchen.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filter with a 2023 replacement date.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine with the interior soiled with mold like substance. Observed ice integrated ice buckets in the bar area with mold like substance.
Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machine soiled with dust.
Bowl or other container with no handle used to dispense food. Observed a single used container used as a scoop inside sea salt container.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed several cutting boards stored on the floor on main kitchen.
Clean ice scoop stored on a wall holster that was soiled.
Clean utensils or equipment stored in dirty drawer or rack. Observed pizza peel stored on top of pizza oven.
Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored with cut marks and is no longer cleanable across salad station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of prep table next to salad station.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on top of prep table across cook line.
Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.
Food stored on floor. Observed bag of flour on the kitchen area floor.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives store between two prep table across cooking line.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed throughout kitchen area utensils in standing water 79F.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in second floor kitchen bar area, and 3 floor kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of pizza oven, and kitchen oven-soiled with dust.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout entire kitchen not stored in sanitizer solution.
Working containers of food removed from original container not identified by common name. Container with Flour no labels.
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches and bracelets.
Dec 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at server area soiled with mildew like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches and bracelets.
Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food preparation not wearing a hair restraint.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP raw meat missing time stamp and product information.
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Dec 17, 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jun 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. By the three compartment sink: vegetable slicer per soiled.
Oyster tags not marked with last date served. Observed 2 oyster tags missing the last date used
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. Inspector discussed with the operator and provided the oyster Advisory. Operator posted the sign on the wall.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils from water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
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.