YACHT & COUNTRY CLUB INC (THE)
3330 SE GOLF TRAIL, Stuart FL 34997 · 561.287.3736
Last inspected Mar 26, 2026 · 7 visits since November 2023
MAY 24
OCT 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At salad prep area reach in cooler, miso ginger dressing dated 10/7. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024031641 | May 14, 2024 | Jul 29, 2024 | $600 |
| 2--2023068032 | Nov 14, 2023 | Jan 16, 2024 | $400 |
| 2--2021046205 | Aug 26, 2021 | Oct 22, 2021 | $200 |
Inspection history
7 visits, newest first
Mar 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 4 high priority.
4 High priority1 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over cooked duck inside protein walk in cooler Chef stored food properly
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed beef chili made on site 3-19 Food exceeds 7 days past preparation See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed beef chili made on site 3-19 Food exceeds 7 days past preparation See stop sale
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Show the remaining 2 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At salad prep area reach in cooler, miso ginger dressing dated 10/7. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At kitchen, ice machine with mold like substance.
Feb 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority1 Intermediate4 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. At dry storage, 3 #10 cans of tomatoes dented.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee touching dirty, soiled dishes, then proceeding to touch clean dishes without washing hands. Advised operator of proper handwashing.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At cookline, employee cutting and handling ready to eat pastrami for immediate service, with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact.
Stop Sale issued due to food not being in a wholesome, sound condition. At cookline, cut pastrami. See stop sale.
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. At cookline, cheese (50F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, butter (54F-58-Cold holding); pastrami (50F-Cold Holding) not prepared or portioned today. Operator stated items held out approximately 1 hour. Advised operator of proper cold holding. Operator placed items onto ice for quick chill. At cookline, cheese (50F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale.
Toxic substance/chemical improperly stored. At cookline, can of stainless steel cleaner stored on shelf with single service items. Operator removed. At kitchen, bottle of glass cleaner stored on shelf with clean pots. Operator removed.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline, sliced tomatoes (69F - Cooling)@11:01 since 9:00, 59F @12:10. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored on shelf, not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, several opened beverages stored on shelves, counters of prep tables. Operator removed.
Employee eating in a food preparation or other restricted area. Employee eating in prep area.
Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored not inverted with water inside. Wet nesting. Operator removed.
Oct 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At cold prep reach in cooler, chicken salad dated 10/6. See stop sale.
May 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries reach in freezer cook line(both products opened from commercial packaging), raw salmon over blueberries and cooked escargot reach in freezer near walk in freezer (both products not in commercial packaging), raw sausage opened from commercial packaging over cooked meatballs walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: turkey (47F - Cold Holding) Observed large unsliced piece of turkey stored above fill line in pan on upper part of reach in cooler by grill. Operator placed turkey in lower part of reach in cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter By grill: chicken (86F - Cooling) at 10:25 since 9:55 - 86F at 10:46 At current rate of cooling product will not reach 70F within 2 hours. Operator put product in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and Quat sanitizer at triple sink.
Single-service articles improperly stored. To go cups and to go boxes on floor in dry storage.
Nov 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed ketchup dented to seam of can and baked beans dented with raised edges at dry storage.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over cooked rice balls and cooked duck not in commercial packaging at reach in freezer. Operator stored properly.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler, Roast beef dated 10/31, corned beef dated 10/19. Operator discarded. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler, Roast beef dated 10/31, corned beef dated 10/19. Operator discarded. See stop sale.
Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated with date of last order sold, per operator last order sold on 11/4. Operator dated properly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. outside cook line: Cole slaw (53F - Cooling) at 1:30 since 12:00 - 53F 1:55 Observed on ice bath at expo area. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at dish machine and quat test strips at triple sink Quat sanitizer at time of inspection.
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.