LAUDERDALE YACHT CLUB
1725 SE 12 ST, Fort Lauderdale FL 33316 · 954-524-5500
Last inspected Mar 24, 2026 · 8 visits since November 2023
MAR 24
NOV 24
MAR 25
DEC 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onion sauce (45F - Cold Holding) inside walk in cooler. Per operator, food not prepped or portioned today; food stored in cooler overnight. 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--2025031737 | Mar 6, 2025 | May 6, 2025 | $200 |
Inspection history
8 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station- butter; (51F - Cold Holding); mix fresh garlic and oil (53F - Cold Holding) Cooling drawers-; feta cheese (48F - Cold Holding); hummus (49F - Cold Holding); fish dip (47F - Cold Holding). Per employee food held less than 4 hours. Food containers moved to walk in cooler for a quick chill. Manager stated food held for 3 hours in cook line. Advised operator to use TPHC- 4 hours. Provided and explained form.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not working at the time of inspection. No thermo labels available on site.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold brace, after manager instructed, employee removed bracelet.
Show the remaining 2 findings ▾
Food stored on floor. Several food boxes and containers on floor inside walk in freezer. Employee removed to shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line filters- right side.
Jan 26, 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 ▾
Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks no longer cleanable at prep table in kitchen. Operator removed.
Dec 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (77F - Hot Holding) at cook line. Per operator, food out of temperature for approximately two hours. Cook reheated food to 171F for hot holding.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by speed rack at pastry station. Operator properly stored.
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.
Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks no longer cleanable at prep table in kitchen. Operator removed.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at prep table. Operator removed.
Stored food not covered. Observed raw Philly meat stored uncovered, not in a container, inside reach in freezer. Operator discarded.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onion sauce (45F - Cold Holding) inside walk in cooler. Per operator, food not prepped or portioned today; food stored in cooler overnight. Stop sale.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared ahi tuna not marked as raw item on menu. Advised operator to mark raw items on menu.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink next to kitchen entrance. Operator provided.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 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. Observed sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding)in pantry flip top cooler. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 5 hours. Operator discarded. Stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding)in pantry flip top cooler. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 5 hours. Operator discarded. Stop sale.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussels stored in walk in cooler without tag. Operator provided tag.
No soap provided at handwash sink. Observed hand soap at pantry station hand wash sink. Operator 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. 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. Observed sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding)in pantry flip top cooler. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 5 hours. Operator discarded. Stop sale.
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. Observed raw tuna, thawed, stored inside reduced oxygen packaging bearing label for removal upon thawing, stored at cook line. Educated operator on proper thawing procedures.
Mar 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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. Operator is conducting food handler's training for staff 03-14-24.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown yellow solution stored under prep table in kitchen. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of pink and black mold like substance inside ice machine in kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top coolers at pantry station. Operator removed.
Nov 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed fish ROP onsite, stored in walk in freezer. Per operator, fish is not frozen prior to ROP. No approved HAACP plan or Variance. Provided special process guidance to operator. Operator discarded fish.
Nov 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over tuna salad at reach in cooler at cook line. Operator properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed mushrooms (53°F - Cold Holding); sautéed onions (52°F - Cold Holding); raw chicken (49°F - Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.
Handwash sink not accessible for employee use at all times. 1)Observed blender pitcher stored in hand wash sink at bar. Operator removed.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed fish ROP onsite, stored in walk in freezer. Per operator, fish is not frozen prior to ROP. No approved HAACP plan or Variance. Provided special process guidance to operator. Operator discarded fish.
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. Observed sautéed mushrooms (53°F - Cold Holding); sautéed onions (52°F - Cold Holding); raw chicken (49°F - Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.
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. Observed raw tuna stored in commercial rop, no oxygen flow. Operator cut packaging of tuna open to allow oxygen flow.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at cook line. Operator removed.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink. Provided hand wash sign to operator.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler at cook line. Operator removed.
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.