Eau Gallie Yacht Club Rest
Last inspected: Jan 30, 2026
47
Score
Eau Gallie Yacht Club Rest has been inspected eight times since 2022. The most recent visit was on Jan 30, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around four violations each.
“2 bulbs burned out on back hood line” accounts for the largest share of issues, appearing four times across the record.
Eau Gallie Yacht Club Rest's latest score of 47 falls below the Indian Harbour Beach average of 76. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
4
Major latest
1
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Chef called purveyor to obtain letter. **Corrective Action Taken**
01D-01-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm, found chemical bucket empty, employee replaced chemical, primed. 50ppm **Corrected On-Site**
22-49-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last sell date. **Repeat Violation**
01C-03-4
Intermediate - No soap provided at handwash sink next to main walk in cooler , employee refilled soap. **Corrected On-Site**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided oyster advisory to chef and posted. **Corrected On-Site**
02A-01-5
Basic - 2 bulbs burned out on back hood line. **Repeat Violation**
36-62-4
47
Aug 1, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 4 mahi on cooks line drawer
01B-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 4 mahi
06-09-1
Basic - Light not functioning. 1 light under hood
36-62-4
70
Jan 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on pantry is scored **Repeat Violation**
14-09-4
95
Sep 19, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Turkey in walk in dated 8/30, today is 9/19. Manager discarded. **Corrected On-Site**
02C-01-5
Intermediate - Warewashing machine not automatically dispensing the detergent and/or the sanitizer. Dish machine not sanitizing. Tested 2x, maintenance tried priming machine and would not prime. **Corrected On-Site**
16-59-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in server area is soiled with black mold like substance
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment in poor repair. Roll top cooler in kitchen not at temp. No food being stored in unit.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall under dishwasher in main kitchen has black mold like substance.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Under dishwasher. **Corrective Action Taken**
29-11-4
61
Apr 23, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Executive chef submitted plans to Montrail Harris on 4/15/24, waiting for plan approval for bar. **Corrective Action Taken** **Warning**
51-16-7
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above fryers
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. White board on hot line prep area.
14-09-4
82
Sep 26, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - 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. Dishwasher Wen from dirty to clean dishes no hand wash. **Corrected On-Site**
12A-13-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Offering salmon undercooked.
01D-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Brooms, deck brush, dust pan, etc in front of hand wash sink by ice machine. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket torn on fry freezer. **Corrective Action Taken** **Repeat Violation**
23-03-4
61
Mar 29, 2023
Routine - Food
1 critical violation. 9 minor violations.
View 10 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. Dishwasher (Chlorine 00ppm) repair man came by and fixed machine Dishwasher (Chlorine 100ppm) **Corrected On-Site** **Repeat Violation**
22-41-4
Basic - Stored food not covered. Sausage links uncovered in freezer **Corrected On-Site**
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Wine and beer cooler at bar
29-49-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in freezer **Corrected On-Site**
23-03-4
Basic - Light not functioning. Hoods
36-62-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cookline **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Ice buildup in walk-in freezer. **Corrective Action Taken**
14-69-4
Basic - Accumulation of black like substance in the interior of the ice machine door **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Ice bucket/shovel stored on floor between uses. **Corrected On-Site**
10-14-5
55
Aug 4, 2022
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Ham hock, liquid eggs opened on the 27th and cap pasta made the 27th. Chef discarded
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw half shell oysters in the cook line cooler drawer.
08A-20-5
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 retested at 50ppm **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - 3 small flies in pantry area. 2 live flies at the bar.
35A-02-6
Intermediate - Main bar wine cooler soiled.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar **Corrected On-Site**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Oysters rockerfellar
02C-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at women's bathroom
27-16-4
Basic - Gaskets on cooler drawer not tight fitting. Operator has repair man coming out soon in the works **Corrective Action Taken**
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - 2 lights out in the hood system.
36-62-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine round deflector panel located in kitchen. Ice machine in server expo soiled.
22-20-5
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. Jacket **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior of containers under prep table soiled. Hood filters on prep line soiled.
23-03-4
22
Frequently Asked Questions
When was Eau Gallie Yacht Club Rest last inspected?
The most recent health inspection at Eau Gallie Yacht Club Rest on file is from Jan 30, 2026. The public record contains eight inspections in total.
What is the most common violation at Eau Gallie Yacht Club Rest?
Across the inspection record, “2 bulbs burned out on back hood line” has been cited four times, more than any other issue at Eau Gallie Yacht Club Rest.
How does Eau Gallie Yacht Club Rest compare to other restaurants in Indian Harbour Beach?
Eau Gallie Yacht Club Rest most recently scored 47 out of 100, which is lower than the Indian Harbour Beach average of 76.
Has Eau Gallie Yacht Club Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Eau Gallie Yacht Club Rest have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Eau Gallie Yacht Club Rest 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 Eau Gallie Yacht Club Rest inspected?
Based on the inspection history on file, Eau Gallie Yacht Club Rest is inspected around two times per year on average.
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