Deering Bay Yacht & Country Club
Last inspected: Mar 26, 2026
41
Score
Deering Bay Yacht & Country Club appears in inspection records seven times, starting in 2023. Deering Bay Yacht & Country Club was last inspected on Mar 26, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around five violations each.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded two times.
By comparison, the average Coral Gables facility scores 68, putting Deering Bay Yacht & Country Club on the weaker side. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
0
Major latest
9
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 9 minor violations.
View 12 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee removed her watch and bracelet and then engaged in food preparation without washing hands.
12A-29-4
High Priority - Employee washed hands with no soap. Manager send her to different hand wash sink.**Corrected On-Site** **Corrected On-Site**
12A-20-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed at the mop sink.
29-34-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container used as scoop inside the flour.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and wall soiled with accumulated dust by the coffee machine.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed spoons stored not inverted by the salad station.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and glasses stored on preparation table. Employee removed them. Also observed a cell phone abide cutting board / preparation table. Manager removed it.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch and bracelet while preparing food. Employee removed them. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal containers not properly air-dried - wet nesting on a shelf by the dishwasher machine.
24-08-4
Basic - Equipment in poor repair. Observed 3 reach in cooler door gaskets torn at the front line.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on the floor. Employee stored it in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
41
Dec 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled inside RIC across cook line.
23-03-4
78
Jun 24, 2025
Routine - Food
No violations found.
100
Apr 22, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Food stored on floor. Observed plastic bottles of water stored on floor inside walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line, operator placed under running water. **Corrected On-Site**
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed by end of cook line station.
21-12-4
86
Oct 24, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked ribs (49F - Cold Holding); butter (49F - Cold Holding) at walk in cooler. As per person in charge, walk in cooler door was opened for less than 1 hour for restocking. Observed employee restocking shelves.
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed Sanitizer Bucket (Quaternary 400 plus ppm) at cook line. Employee diluted solution with water. Final reading 200ppm. **Corrected On-Site**
41-15-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment conducts reduced oxygen packaging. Observed reduced oxygen packages of bleu cheese, pate and salami with dates exceeding 48 hours. Discussed HACCP requirement with person in charge and provided special process email and handout to person in charge.
03G-50-1
Basic - Ceiling tile missing. Observed ceiling tiles missing at warehouse washing area located near downstairs walk in cooler and ware washing area near cook line.
36-36-4
Basic - In-use ladle stored on equipment door handle between uses. Observed at cook line. Employee removed ladle. **Corrected On-Site**
10-20-4
Basic - Observed temperature dish machine baffles soiled.
16-03-4
58
Apr 18, 2024
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License paid on site. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler at cook line observed Turkey (46F - Cold Holding), overflowing the container, as per cook for less than 1 hour, employee removed the top layer and placed it inside the reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ceviche is served with raw tuna-Thunnus spp. Not an exempt specie. Proof of parasite destruction was provided before the end of the inspection. **Corrected On-Site**
01D-01-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided big 6 poster to operator.
11-07-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw Ceviche not marked on the menu. Employees pulled all menus and marked the items on site. **Corrected On-Site**
02B-01-5
52
Aug 18, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
74
Frequently Asked Questions
When was Deering Bay Yacht & Country Club last inspected?
The most recent health inspection at Deering Bay Yacht & Country Club on file is from Mar 26, 2026. The public record contains seven inspections in total.
What is the most common violation at Deering Bay Yacht & Country Club?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Deering Bay Yacht & Country Club.
How does Deering Bay Yacht & Country Club compare to other restaurants in Coral Gables?
Deering Bay Yacht & Country Club most recently scored 41 out of 100, which is lower than the Coral Gables average of 68.
Has Deering Bay Yacht & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Deering Bay Yacht & Country Club have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Deering Bay Yacht & Country 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 Deering Bay Yacht & Country Club inspected?
Based on the inspection history on file, Deering Bay Yacht & Country Club is inspected around three times per year on average.
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