Halifax River Yacht Club
Last inspected: Apr 21, 2026
17
Score
Inspectors have visited Halifax River Yacht Club nine times, with records going back to 2022. On Apr 21, 2026, the health department conducted the most recent visit. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 14 violations lately compared to roughly eight violations before.
“Interior of oven/microwave has accumulation” comes up most often, recorded four times in the inspection record.
Restaurants in Daytona Beach average 71, so Halifax River Yacht Club trails the local norm. The pattern in the record is worth a careful look.
9
Inspections
7
Critical latest
2
Major latest
11
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Touching face with gloved hand and towel **Warning**
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna **Warning**
01D-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese crumbs 45f -mahi 44f **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Tcs sauce 130 to 122 f employee reheating reheat 165f to 170 f -mashed potatoes 127f less than 4 hours. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -by three compartment sink **Warning**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer guard -soda nozzle at bar **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of handsink prep area **Corrected On-Site** **Warning**
31A-09-4
Basic - Clean linens stored on floor. -bags of towels on floor In storage room **Warning**
21-17-4
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. -Mahi **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. -on 2 reach in coolers **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. -box of muffins on floor in walk in freezer -box of pancake mix on floor in storage area **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. -tongs on oven handle **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -4 ovens **Warning**
22-08-4
Basic - Standing water in bottom of reach-in-cooler. -cookline **Warning**
29-49-6
Basic - Worn, torn and/or soiled floors/carpeting. -under equipment at bar **Warning**
36-10-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf with food **Warning**
40-06-5
17
Oct 7, 2025
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
23
Apr 8, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cottage cheese 45f,Cole slaw 45f-employee discarded -tiki bar half and half 46f moved to another cooler
03A-02-5
Basic - Worn, torn and/or soiled floors/carpeting. -storage room
36-10-4
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. -not removed from package after running water **Corrected On-Site**
06-09-1
Basic - Employee eating /chewing while taking plates of food.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirts on shelves in storage room
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens under stove
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -doors on double ovens with a build up of grease -wall of stove with build up of grease -shelf under flat grill
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around mop sink
36-27-5
58
Nov 21, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
32
Apr 4, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-04-04: On order **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens **Warning** - From follow-up inspection 2024-04-04: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Bathroom facility not clean. -walls soiled in employee bathroom **Warning** - From follow-up inspection 2024-04-04: Improved **Time Extended**
32-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled traulsen cooler and sandwich cooler -grease build up around stove ,fryers and flat grill -exterior of oven soiled with grease -hood filters above char grill -exterior of mixer and stand **Warning** - From follow-up inspection 2024-04-04: Stove fryer and flat grill time extended. Other items complied **Time Extended**
23-03-4
78
Apr 3, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
25
Dec 5, 2023
Routine - Food
2 critical violations. 7 major violations. 12 minor violations.
View 21 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Kidney beans,chef discarded dated 11/5
01B-24-5
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey,crab cakes
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -build of grease on char grill -can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -colander stored in hand sink at second bar
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. -some employees
11-26-1
Intermediate - Oyster tags not marked with last date served.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount kitchen and tiki bar
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf, cookline
12B-07-4
Basic - Food stored on floor. -bag of onions on floor in prep area -plastic container of Chex mix on floor at bar-corrected
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 3 ovens soiled -interior of microwave soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -second bar **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease back wall of stove
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -liver and salmon at room temperature **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in prep area
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm corrected to 200 ppm **Corrected On-Site**
21-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. -prep area
21-38-4
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and other equipment on cookline
36-10-4
20
Jun 8, 2023
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
32
Dec 15, 2022
Routine - Food
6 critical violations. 5 major violations. 6 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over lettuce, double cook line cooler. Corrected on site - live raw mussels over cooked beef - frozen ziplock of raw beef over cool whip, walk in freezer corrected on site **Corrective Action Taken** **Repeat Violation** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Opened canned artichokes 12/2 **Warning**
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 4 under the three compartment sink in the tiki bar. Tiki bar open Friday-Sunday. Room consists of handsink, three compartment sink, and ice machine. Tiki bar is downstairs completely separate from main kitchen. **Warning**
35A-04-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Tcs sauces from 47-55F in the middle cooling in double upright True cooler on cookline overnight per operator - chowder 52F in the middle. Pomodoro 45f in the middle. Walk in cooler in covered plastic containers overnight per chef. See stop sale **Warning**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Out and returned to cooler cooked chicken 65F - bar cooler half and half 45F - tiki bar cooler half and half 46F **Warning**
03A-02-5
Intermediate - Menu advertises fresh Florida grouper. Chef provided frozen grouper labeled product of Vietnam. **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. on catering menu - smoked salmon; ahi tuna. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Rice; cooked sliced steak marked with frozen date in reach in cooler. Walk in cooler deli meat marked frozen date. **Warning**
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Diced ham from a couple days ago, walk in cooler - open half and half in the tiki bar, used only on the weekends. Operator discarded **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom **Warning**
32-04-4
Basic - Dead roaches on premises. 1 on top of reach in cooler **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over clean dishware dish **Warning**
12B-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between coolers **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
Basic - Old labels stuck to food containers after cleaning. Squeeze bottle of hummus **Warning**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Steak room temp **Corrected On-Site** **Warning**
06-01-5
18
Frequently Asked Questions
When was Halifax River Yacht Club last inspected?
The most recent health inspection at Halifax River Yacht Club on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Halifax River Yacht Club?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited four times, more than any other issue at Halifax River Yacht Club.
How does Halifax River Yacht Club compare to other restaurants in Daytona Beach?
Halifax River Yacht Club most recently scored 17 out of 100, which is lower than the Daytona Beach average of 71.
Has Halifax River Yacht Club's inspection record improved over time?
No. Recent inspections at Halifax River Yacht Club have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Halifax River 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 Halifax River Yacht Club inspected?
Based on the inspection history on file, Halifax River Yacht Club is inspected around three times per year on average.
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