Ballantrae Golf and Yacht Club
Last inspected: Feb 24, 2026
52
Score
Ballantrae Golf and Yacht Club has been inspected 11 times since 2023. The newest entry in the record is dated Feb 24, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Across the inspection history, “commercially processed ready-to-eat” is the issue that surfaces most often, recorded two times.
Ballantrae Golf and Yacht Club's latest score of 52 falls below the Port St. Lucie average of 80. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
52
Sep 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
78
Mar 25, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In cheeses on line - From follow-up inspection 2025-03-25: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-03-25: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In freezer - From follow-up inspection 2025-03-25: **Time Extended**
14-69-4
86
Mar 20, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken raw 50f cold holding , pasta 46f cold holding , milk 50f cold holding , Employees were in and out of walk in this am, advised to get an ambient thermometer for the inside and monitor temperatures. Rapid chill products out of temperature **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk
02C-03-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Dishwasher **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In cheeses on line
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. By bulk ice machine **Corrected On-Site**
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Bulk oil, bag in a box **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In freezer
14-69-4
55
Sep 27, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. 0 ppm. Reran still low ppm. Do not use dish machine until it reaches 50-100ppm. Must use three bay sink. **Warning** - From follow-up inspection 2024-09-18: Dish washer has a short and they ordered parts and waiting to get them in **Time Extended**
22-41-4
86
Sep 11, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - 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. 0 ppm. Reran still low ppm. Do not use dish machine until it reaches 50-100ppm. Must use three bay sink. **Warning**
22-41-4
High Priority - Presence of insects, rodents, or other pests. Ants about 4 on microwave. Manager called maintenance.
35A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chili 8-24-24 manager disposed of products
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chili marked 8-24-24 manager disposed of products
01B-24-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk **Corrected On-Site**
02C-03-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Water on floor **Corrected On-Site**
08B-38-4
43
Apr 17, 2024
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Dec 6, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over fries **Corrected On-Site**
08A-05-6
86
Jun 8, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Jan 10, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Plumbing Maintained; Sewage Disposal
FL-51
70
Frequently Asked Questions
When was Ballantrae Golf and Yacht Club last inspected?
The most recent health inspection at Ballantrae Golf and Yacht Club on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Ballantrae Golf and Yacht Club?
Across the inspection record, “commercially processed ready-to-eat” has been cited two times, more than any other issue at Ballantrae Golf and Yacht Club.
How does Ballantrae Golf and Yacht Club compare to other restaurants in Port St. Lucie?
Ballantrae Golf and Yacht Club most recently scored 52 out of 100, which is lower than the Port St. Lucie average of 80.
Has Ballantrae Golf and Yacht Club's inspection record improved over time?
Results have been roughly steady. Inspections at Ballantrae Golf and Yacht Club have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Ballantrae Golf and Yacht Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Ballantrae Golf and Yacht Club inspected?
Based on the inspection history on file, Ballantrae Golf and Yacht Club is inspected around four times per year on average.
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