YACHT CLUB RESTAURANT
2425 MAYA PALM DR, Boca Raton FL 33432 · 561.395.2100
Last inspected Mar 31, 2026 · 8 visits since August 2023
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live small flying insects landing on mixer paddle and whisk hanging over the sushi station in the kitchen. Approximately 20 live flies landing on the walls in the sushi/pastry prep area in the kitchen.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2023047554 | Aug 17, 2023 | Sep 18, 2023 | $400 |
Inspection history
8 visits, newest first
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Accumulation of mold-like substance in the interior of the ice bin. 1. Main kitchen next to beverage walk in cooler.
Buildup of food debris/soil residue on equipment door handles. 1. Pastry station microwave handle
Cutting boards have cut marks and is no longer cleanable. 1. Main kitchen next 2. The Gazebo
In-use tongs stored on equipment door handle between uses, operator removed.
Show the remaining 2 findings ▾
Interior of microwave has food debris. 1. Pastry station
Open dumpster lid.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Dented/rusted cans present. See stop sale. One dented can of pumpkin in dry storage
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. Dishwasher (Temperature 0). Ran multiple times. Advised to set up triple sink to sanitize.
Clam/mussel/oyster tags not marked with last date served.
Equipment in poor repair. Cracked plastic containers near storage area
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (122F - Hot Holding) in warmer on cook line in gazebo kitchen. In unit less than four hours. Reheated to 165F
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Standing water in bottom of reach-in-cooler. On cook line.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Observed: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide Priority: Intermediate
A return visit. The problems from the previous inspection had been dealt with.
Ordered shut on the spot. 2 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 live small flying insects landing on mixer paddle and whisk hanging over the sushi station in the kitchen. Approximately 20 live flies landing on the walls in the sushi/pastry prep area in the kitchen.
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. In walk in cooler #1, ROP lamb chops labeled 8/9 and ham labeled 8/11. Items were removed from the packaging.
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.