Key Biscayne Yacht Club 2nd Floor Kitchen
Last inspected: Apr 17, 2026
9
Score
Across the available record, Key Biscayne Yacht Club 2nd Floor Kitchen has nine inspections on file, the first dated 2022. The newest entry in the record is dated Apr 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 12 violations per visit lately, up from roughly two violations before.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
By comparison, the average Key Biscayne facility scores 57, putting Key Biscayne Yacht Club 2nd Floor Kitchen on the weaker side. This restaurant has more on its record than most do.
9
Inspections
6
Critical latest
6
Major latest
19
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
6 critical violations. 6 major violations. 19 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in different unit throughout the kitchen(49F - Cold Holding); grouper (46F - Cold Holding); white fish (44F - Cold Holding); Mac and cheese (42F - Cold Holding); octopus (42F - Cold Holding); French onion soup (56F - Cold Holding); conch chowder (44F - Cold Holding); crab chowder (56F - Cold Holding); raw beef (44F - Cold Holding); raw chicken (42F - Cold Holding); liquid egg (47F - Cold Holding) second walk in cooler-butter (33F - Cold Holding); shredded cheese (42F - Cold Holding); Cuban sandwich (42F - Cold Holding); lettuce (48F - Cold Holding) mahi (42F - Cold Holding); shrimp (175F - Cooking); skirt steak (159F - Cooking); lettuce (62F - Cold Holding); cut tomato (52F - Cold Holding); pineapple pickles (52F - Cold Holding); cabbage (51F); lobster (137F - Hot Holding); garlic in oil (77F - Cold Holding); butter (69F - Cold Holding); breaded steak (42F - Cold Holding) risotto (62F - Cold Holding) on top of prep table in 3 floor.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French onion soup (56F - Cold Holding), crab chowder (56F - Cold Holding) inside walk in cooler in main kitchen area. As per chef was prepared the day before.
01B-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine Dishwasher machine no with o ppm chlorine solution.
22-49-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup inside walk in cooler cooling from the previous day at 56°F. Crab chowder soup inside walking cooler from the previous day at 56°F.
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves no handwashing on bar area.
12A-07-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food products under the cooling process covered inside the walk in cooler.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives that was soiled was stored inside holster in cook line.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a Bain Mary inside hand washing sink located next to walk in cooler in the kitchen located in second floor.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink located in bar area- second floor.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no handwashing washing sign in second floor at handwashing sink at bar area, coffee area and 3 floor kitchen.
31B-03-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filter with a 2023 replacement date.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine with the interior soiled with mold like substance. Observed ice integrated ice buckets in the bar area with mold like substance.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machine soiled with dust.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Observed a single used container used as a scoop inside sea salt container.
14-01-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed several cutting boards stored on the floor on main kitchen.
24-26-4
Basic - Clean ice scoop stored on a wall holster that was soiled.
24-14-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed pizza peel stored on top of pizza oven.
24-06-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored with cut marks and is no longer cleanable across salad station.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of prep table next to salad station.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on top of prep table across cook line.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.
35B-01-4
Basic - Food stored on floor. Observed bag of flour on the kitchen area floor.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives store between two prep table across cooking line.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen area.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed throughout kitchen area utensils in standing water 79F.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in second floor kitchen bar area, and 3 floor kitchen area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of pizza oven, and kitchen oven-soiled with dust.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout entire kitchen not stored in sanitizer solution.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container with Flour no labels.
02D-01-5
9
Feb 18, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches and bracelets. - From follow-up inspection 2026-02-18: **Time Extended**
13-07-4
95
Dec 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle at cook line.
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed multiple employees engaging in food preparation not wearing a hair restraint.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation wearing watches and bracelets.
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine at server area soiled with mildew like substance.
22-20-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed ROP raw meat missing time stamp and product information.
03G-53-1
78
Apr 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
95
Dec 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
90
Jun 28, 2024
Routine - Food
3 major violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. By the three compartment sink: vegetable slicer per soiled. **Corrected On-Site**
22-02-4
Intermediate - Oyster tags not marked with last date served. Observed 2 oyster tags missing the last date used
01C-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. Inspector discussed with the operator and provided the oyster Advisory. Operator posted the sign on the wall. **Corrected On-Site**
02A-01-4
74
Dec 6, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan cover soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed utensils from water. **Corrected On-Site**
10-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
58
Jun 30, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a metal container with lobster (50F - Cooling).
03D-06-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed a metal container with lobster (50F - Cooling).
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout the kitchen.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at the cook line. The chef inverted the items. **Corrected On-Site**
24-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the reach in cooler gaskets soiled at the drink station.
23-03-4
58
Nov 30, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of ice machine soiled. **Corrected On-Site**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No container installed for catching grease from hood drip tray.
14-73-4
74
Frequently Asked Questions
When was Key Biscayne Yacht Club 2nd Floor Kitchen last inspected?
The most recent health inspection at Key Biscayne Yacht Club 2nd Floor Kitchen on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Key Biscayne Yacht Club 2nd Floor Kitchen?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Key Biscayne Yacht Club 2nd Floor Kitchen.
How does Key Biscayne Yacht Club 2nd Floor Kitchen compare to other restaurants in Key Biscayne?
Key Biscayne Yacht Club 2nd Floor Kitchen most recently scored 9 out of 100, which is lower than the Key Biscayne average of 57.
Has Key Biscayne Yacht Club 2nd Floor Kitchen's inspection record improved over time?
No. Recent inspections at Key Biscayne Yacht Club 2nd Floor Kitchen have averaged around 12 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Key Biscayne Yacht Club 2nd Floor Kitchen 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 Key Biscayne Yacht Club 2nd Floor Kitchen inspected?
Based on the inspection history on file, Key Biscayne Yacht Club 2nd Floor Kitchen is inspected around three times per year on average.
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