Lauderdale Yacht Club
Last inspected: Mar 24, 2026
61
Score
The Lauderdale Yacht Club, located at 1725 Se 12 St in Fort Lauderdale, FL, underwent a moderate-risk inspection on March 24, 2026, with a score of 61. This inspection identified one critical, two major, and three minor violations. Several violations, including an employee wearing jewelry while preparing food and food stored on the floor, were corrected on-site during the inspection.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
61
Dec 11, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
61
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
74
Nov 8, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
55
Mar 12, 2024
Routine - Food
2 major violations. 2 minor violations.
74
Nov 18, 2023
Routine - Food
1 major violation.
90
Jun 27, 2023
Routine - Food
1 critical violation. 3 major violations.
64
Feb 16, 2023
Routine - Food
1 major violation. 1 minor violation.
86
Violations — Mar 24, 2026 Inspection
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold brace, after manager instructed, employee removed bracelet. **Corrected On-Site**
13-07-4
Basic - Food stored on floor. Several food boxes and containers on floor inside walk in freezer. Employee removed to shelves. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line filters- right side.
23-03-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station- butter; (51F - Cold Holding); mix fresh garlic and oil (53F - Cold Holding) Cooling drawers-; feta cheese (48F - Cold Holding); hummus (49F - Cold Holding); fish dip (47F - Cold Holding). Per employee food held less than 4 hours. Food containers moved to walk in cooler for a quick chill. Manager stated food held for 3 hours in cook line. Advised operator to use TPHC- 4 hours. Provided and explained form. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not working at the time of inspection. No thermo labels available on site.
16-62-1
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants