Coral Ridge Yacht Club
Last inspected: Jan 15, 2026
90
Score
The health department has logged eight inspections at Coral Ridge Yacht Club, the earliest from 2022. The most recent visit was on Jan 15, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jan 15, 2026
Complaint Full
1 major violation.
View 1 violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand sink next to the elevator. Paper towels were supplied **Corrected On-Site**
31B-02-4
90
Aug 22, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - reach in - cream (47-48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
03A-02-5
High Priority - Walk in cooker - Raw smoked salmon stored over ready-to-eat bagels. Operator stored all items properly. **Corrected On-Site** **Admin Complaint**
08A-05-6
High Priority - 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. Bar - reach in - cream (47-48F). Per operator item held in unit overnight. Item not prepped or portioned today. See stop sale.
01B-02-5
Basic - Equipment in poor repair. Cookline grill drawer unit - lower right side drawer in disrepair.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Case of plastic water bottles stored on floor in dry storage. Operator stored properly. **Corrected On-Site**
08B-47-4
Basic - Interior of Cookline and prep area microwaves has accumulation of black substance/grease/food debris.
22-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 100ppm). Operator made new solution. Quaternary 400ppm. **Corrected On-Site**
21-08-4
52
Feb 14, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
58
Oct 17, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - maxx cold - cooked onions (45-47F - Cooling). Per operator item prepared yesterday and placed in unit last night. Item not prepped or portioned today. Observed item in covered container. Reviewed proper cooling procedures. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - maxx cold - cooked onions (45-47F - Cooling). Per operator item prepared yesterday and placed in unit last night. Item not prepped or portioned today. Observed item in covered container. Reviewed proper cooling procedures. See stop sale.
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb in salad prep area.
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Expo hand sink used to dump ice. Reviewed proper use of hand sinks. **Repeat Violation**
31A-11-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher-bar (Chlorine less than 50ppm). Advised operator to use main dish machine until properly sanitizing.
16-55-4
Basic - Interior of cookline microwave has accumulation of black substance/grease/food debris. Operator cleaned during inspection. **Corrected On-Site**
22-08-4
Basic - Water draining onto floor surface. Under Cookline hand sink.
29-03-4
50
Jun 20, 2024
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Cookline drawers - raw fish stored over ready to eat cooked shrimp and ready to eat vegetables. Operator stored all items properly. **Corrected On-Site** Priority: High Priority
08A-05-6
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Cookline - left flip top - raw shell egg over raw calamari. Operator stored all items properly. **Corrected On-Site** Priority: High Priority
08A-20-5
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Handsink by dish machine blocked by cart and hose. Operator removed. **Corrected On-Site** Priority: Intermediate
31A-09-4
Intermediate - Observed: Handwash sink used for purposes other than handwashing. Items thawing in expo area hand sink. Operator removed items. **Corrected On-Site** Priority: Intermediate
31A-11-4
Intermediate - Observed: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartare on lunch and dinner menus. Operator began updating menus during inspection. **Corrective Action Taken** Priority: Intermediate
02B-01-5
Basic - Observed: Bowl or other container with no handle used to dispense food. Bowl in flour. Operator removed. **Corrected On-Site** Priority: Basic
14-01-5
Basic - Observed: In-use ice scoop stored on soiled surface between uses. Ice scoop stored on visibly soiled table. Operator stored properly. **Corrected On-Site** Priority: Basic
10-12-5
Basic - Observed: Standing water in bottom of reach-in-cooler. Left cookline flip top. Priority: Basic
29-49-6
47
May 3, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over cooked pork ribs in grill drawers. Walk-in cooler: raw salmon stored over ready to eat hot dogs. Operator stored everything properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right cook line flip top: sliced cheese (41-51F). Observed items overfilled. Per operator item was in the unit over night. Item not prepared or portioned today. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib underneath handwashing sink in pantry area.
29-34-4
Basic - AC vent soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Buildup of food debris/soil residue on equipment door handles at front entrance reach in freezer. Operator Cleaned during inspection. **Corrected On-Site**
23-24-4
Basic - Covered waste receptacle not provided in women's employee bathroom.
32-12-5
Basic - Equipment in poor repair. US refrigeration unit in pantry - torn gasket.
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of sugar and flour not labeled in storage area.
02D-01-5
50
Jun 28, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. blue cheese olives (63F - Cold Holding) at bar. Blue cheese olives at bar less than 1 hour and container moved to inside cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
31B-02-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Basic - In-use ice scoop stored on soiled surface between uses at bar. Scoop removed and replaced. **Corrected On-Site**
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees at cook line and bar.
31B-04-4
58
Dec 19, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked shrimp stored in ROP in 2 door stainless freezer.
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked shrimp stored in ROP in 2 door stainless freezer.
03G-04-5
Basic - Stored food not covered. Cooked pasta, meatballs located in 2 door stainless on cook line not covered
08B-12-5
70
Frequently Asked Questions
When was Coral Ridge Yacht Club last inspected?
The most recent health inspection at Coral Ridge Yacht Club on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Coral Ridge Yacht Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Coral Ridge Yacht Club.
How does Coral Ridge Yacht Club compare to other restaurants in Fort Lauderdale?
Coral Ridge Yacht Club most recently scored 90 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Coral Ridge Yacht Club's inspection record improved over time?
Yes. Recent inspections at Coral Ridge Yacht Club have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Coral Ridge Yacht Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Coral Ridge Yacht Club inspected?
Based on the inspection history on file, Coral Ridge Yacht Club is inspected around three times per year on average.
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