YACHT CLUB BAR & LOUNG
1201 S RIVERSIDE DR, New Smyrna Beach FL 32168 · 386-427-4040
Last inspected May 15, 2026 · 10 visits since November 2023
APR 24
DEC 24
FEB 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found - 1 in the bar - 2 outside walk in cooler - 1 in the dish area - 1 on cookline
★ 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 |
|---|---|---|---|
| 4--2025006330 | Dec 13, 2024 | Mar 3, 2025 | $200 |
Inspection history
10 visits, newest first
May 15, 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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shrimp cocktail 4/29 Chili 4/30
Single-service articles improperly stored. Cases upstairs on the floor
May 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washer
Live, small flying insects found - 1 in the bar - 2 outside walk in cooler - 1 in the dish area - 1 on cookline
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shrimp cocktail 4/29 Chili 4/30
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Half and half in the bar. - Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets Soda gun in the bar. Corrected On-SiteCorrected On-SiteWarning**
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink
Single-service articles improperly stored. Cases upstairs on the floor
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 400 ppm. Brand requires 150-400 ppm
Nov 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Glass washers Eco lab arrived during inspection
Rodent activity present as evidenced by rodent droppings found. 2 on shelf between single service and seasonal storage, 1 on seasonal storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter squeeze bottle 52 F (cold holding);
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior unused warming cabinet - underside of mixer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat Eco lab arrived during inspection
Feb 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA. Operator provided list of employees, training date, tests, and approved material but no certificates.
Feb 20, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority7 Intermediate3 Basic
Show 16 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. After handling cell phone From dirty to clean dish ware
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked shrimp, walk in freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked tenderloin 2/8, créme anglaise 2/12, hearts of palm 2/7, shrimp 2/7
Rodent activity present as evidenced by rodent droppings found. 2 in the bar under three compartment sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chimi churri with fresh garlic 74F, clarified butter 78F Operator discarded Chimi Churri. Advised to use time as a public health control for clarified butter.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ground beef 94F in warmer for 30 minutes after cooking. Advised to reheat to 165F to hot hold at 135F or above.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chowder 113-119 F (cooling at 2:05 ); at 3:44, 100F Operator moved to freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Soil buildup in bar ice bins
Handwash sink used for purposes other than handwashing. Used as dump sink. Bar
Identity of food or food product misrepresented. On the menu, pork chops from Cheshire Farms NC. Cheney bros label, no specific brand.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna roll on weekly specials
No paper towels or mechanical hand drying device provided at handwash sink. Dish area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA. Operator provided list of employees, training date, tests, and approved material but no certificates.
Clean linens stored on floor. In bar closet
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch
Old labels stuck to food containers after cleaning. On crab cakes container, old label
Dec 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Buerre sauce 44-45F from previous day cooling in covered 1/6 pan inside of 1/3 pan, top of cookline cooler. - cooked beef 58F in the center, cooling from previous day in walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Handwash sink not accessible for employee use at all times. Dish area blocked by storage rack and buckets on the floor in front of it
Dec 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Buerre sauce 44-45F from previous day cooling in covered 1/6 pan inside of 1/3 pan, top of cookline cooler. - cooked beef 58F in the center, cooling from previous day in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Almond encrusted Brie 12/4
Rodent activity present as evidenced by rodent droppings found. In upstairs single service storage/catering storage area: 2 on the floor under FACP. 3 on the floor next to single service storage
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. - Sliced cheese over fill line 44F, cookline. Operator discarded. - butter left out for a couple of hours on the stove (off) 73f. Operator discarded
Handwash sink not accessible for employee use at all times. Dish area blocked by storage rack and buckets on the floor in front of it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass inside of mug cooler, bar. Bottom and ledges
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Burre blanc 3/21, fresh mozzarella 4/4, Demi glaze 4/10.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, slaw 50F, scallops 46F, crab 48F, corn 47F, cookline cooler across from burners. Moved to walk in cooler. Less than 4 hours. Melted butter in squeeze bottle 89F. Operator discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open fresh mozzarella walk in cooler
Spray bottle containing toxic substance not labeled.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glaze 48-50F in reach in cooler from previous day
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot dogs 11/5 - old label per operator
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pork broth 11/8
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. Brown butter and cooked garlic oil 81F overnight
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter oil 117F Advised to reheat to 165F to hot hold at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open ham, Canadian bacon, chili from Sunday
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Yellow Edge grouper advertised on menu - When asked to identify, operator provided recent invoice for black gag grouper sold instead. Operator started printing new menus to replace.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna stack on bar menu
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For Hollandaise. Issued to operator
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. Grouper
Food stored on floor. Cases of soda in the closet
Raw fruits/vegetables not washed prior to cutting/preparation. Romaine heads
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.