OYSTER BAY YACHT CLUB
96732 BAY VIEW DRIVE, Fernandina Beach FL 32034 · 904-261-4773
Last inspected May 5, 2026 · 7 visits since December 2023
APR 24
NOV 24
MAR 25
JAN 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over tortillas and sauce in far right flip top reach in cooler in kitchen. Operator rearranged products to proper storage. Also, raw chicken wings stored over raw fish in stand up reach in cooler. Operator moved wings to bottom shelf.
Stop Sale issued due to food not being in a wholesome, sound condition. Two packages of completely thawed vacuum packed raw tuna in flip top reach in cooler. Also, can of kidney beans with large dent and a sharp edge on dry storage room rack.
Handwash sink not accessible for employee use at all times. Handwash sink in kitchen to left of grill is inaccessible, blocked by a chest reach-in freezer.
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Partially cooked wings in stand up reach in cooler in kitchen are not labeled. Operator added labeled that says "RAW".
Show the remaining 3 findings ▾
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. See stop sale. Two packages of completely thawed vacuum packed raw tuna in flip top reach in cooler.
Damaged/spoiled/recalled food not properly segregated. 1 can of kidney beans with large dent and a sharp edge on dry storage room rack. Operator removed can from rest of supply.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of bottom oven in the kitchen has food debris.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler in kitchen, plastic container of ham gravy dated 12/17. Chef stated it was suppose to be thrown away and discarded product.
Toxic substance/chemical improperly stored. At bar, bottle of hand soap stored on lid of ice bin. Chef removed soap.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient air thermometer of walk-in cooler reading 105F. Ambient air temperature is 40F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In reach in cooler in kitchen, gallon of milk opened 4 days prior not date marked. Chef date marked milk.
Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards in kitchen stained.
Equipment and utensils not properly air-dried - wet nesting. Multiple plastic pans stacked before properly air drying.
In-use tongs stored on equipment door handle between uses. Multiple tongs on oven door handle on cook line. Chef moved all tongs.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled with food debris.
Old labels stuck to food containers after cleaning. Multiple old labels on clean pans in kitchen area above prep sink.
Raw fruits/vegetables not washed prior to preparation. Baked butternut squash cooked with stickers still on skin.
Mar 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. In kitchen prep area, container of medicated powder stored on counter with hot sauces. Powder moved and stored correctly.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in kitchen touched nose/beard and immediately handled clean equipment without washing hands. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar used as dump sink (limes inside sink). Limes discarded.
Employee with no beard guard/restraint while engaging in food preparation. Two (2) cooks in kitchen do not have beard guards.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Server came into kitchen from outside, placed on gloves and immediately handled sandwich garnishes without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serves salmon undercooked but does not have proof of parasite destruction for salmon. Chef states he will call provider to obtain.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white stand up reach in freezer in downstairs storage area, freezer bagged partially cooked chicken stored over ready to eat cases of peas and won ton wraps. Items moved and stored correctly.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In reach in cooler at end of cook line, Caesar dressing prepared eight days prior. Dressing discarded.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server came into kitchen, dropped off soiled dishes, and immediately went to the bar to prepare drinks without washing hands. Inspector coached employee on proper hand washing procedures. Employee washed hands correctly.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment partially cooks chicken and then freezes product. Establishment does not have written procedures for this process. Inspector emailed paperwork.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue ice bucket laying on side by ice machine in kitchen. Bucket inverted.
Employee with no hair restraint while engaging in food preparation. Two cooks in kitchen. Both placed on hair restraints.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under cooking equipment in kitchen. Floor behind racks/refrigeration equipment in downstairs storage area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Exteriors of multiple freezers in downstairs storage area are showing rust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On cook line, sides of fryers and oven.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Black straws at outdoor bar within customer reach. Straws moved behind bar.
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. soda gun at bar area soiled
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ WILLIAMS JOHN 3/12/2019 expired 3/12/24
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Nate.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Person drink on prep line cooler, moved
Evidence of employee smoking or vaping. Personal vape stored over prep cooler in kitchen,
Dec 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef in reach in freezer over ice cream, discarded
Clam/mussel/oyster tags not marked with last date served. Oyster tags for oysters down stairs
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Handwash sink used for purposes other than handwashing. Waitstaff dumping wine down the hand sink
Spray bottle containing toxic substance not labeled. Zap bottles with bleach inside no label, manager labeled
Bowl or other container with no handle used to dispense food. Bowl in salt downstairs, moved
Employee personal food not properly identified and segregated from food to be served to the public. Pan of seafood in reach in cooler, employee statesits for employees.
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.