Lauderdale Yacht Club
Last inspected: Mar 24, 2026
61
Score
Lauderdale Yacht Club appears in inspection records 10 times, starting in 2023. Inspectors last stopped by on Mar 24, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around four violations each.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Fort Lauderdale average 80, so Lauderdale Yacht Club trails the local norm. On the whole, the file is mixed but not concerning.
10
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.
View 6 violations
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
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
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
61
Jan 26, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks no longer cleanable at prep table in kitchen. Operator removed. **Corrected On-Site** **Warning** - From follow-up inspection 2026-01-26: Observed same. **Time Extended**
14-09-4
95
Dec 11, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed clarified butter (77F - Hot Holding) at cook line. Per operator, food out of temperature for approximately two hours. Cook reheated food to 171F for hot holding. **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by speed rack at pastry station. Operator properly stored. **Corrected On-Site** **Warning**
31A-09-4
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. **Warning**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed white cutting board with cut marks no longer cleanable at prep table in kitchen. Operator removed. **Corrected On-Site** **Warning**
14-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at prep table. Operator removed. **Corrected On-Site** **Warning**
21-04-4
Basic - Stored food not covered. Observed raw Philly meat stored uncovered, not in a container, inside reach in freezer. Operator discarded. **Corrected On-Site** **Warning**
08B-12-5
61
Mar 6, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
74
Nov 8, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
55
Mar 12, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Operator is conducting food handler's training for staff 03-14-24. **Corrective Action Taken**
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing unknown yellow solution stored under prep table in kitchen. Operator labeled. **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between flip top coolers at pantry station. Operator removed. **Corrected On-Site**
10-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of pink and black mold like substance inside ice machine in kitchen.
22-20-5
74
Nov 18, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed fish ROP onsite, stored in walk in freezer. Per operator, fish is not frozen prior to ROP. No approved HAACP plan or Variance. Provided special process guidance to operator. Operator discarded fish. **Corrected On-Site** - From follow-up inspection 2023-11-18: Observed same. **Time Extended**
03G-50-1
90
Nov 17, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed mushrooms (53°F - Cold Holding); sautéed onions (52°F - Cold Holding); raw chicken (49°F - Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over tuna salad at reach in cooler at cook line. Operator properly stored. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. 1)Observed blender pitcher stored in hand wash sink at bar. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed fish ROP onsite, stored in walk in freezer. Per operator, fish is not frozen prior to ROP. No approved HAACP plan or Variance. Provided special process guidance to operator. Operator discarded fish. **Corrected On-Site**
03G-50-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler at cook line. Operator removed. **Corrected On-Site**
21-12-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sautéed mushrooms (53°F - Cold Holding); sautéed onions (52°F - Cold Holding); raw chicken (49°F - Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.
14-74-7
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. Observed raw tuna stored in commercial rop, no oxygen flow. Operator cut packaging of tuna open to allow oxygen flow. **Corrected On-Site**
06-09-1
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at cook line. Operator removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink. Provided hand wash sign to operator. **Corrected On-Site**
31B-04-4
47
Jun 27, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
64
Feb 16, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning** - From follow-up inspection 2023-02-16: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets in Delfield reach in cooler lower door gasket torn or in disrepair in cook line. **Warning** - From follow-up inspection 2023-02-16: **Time Extended**
14-11-5
86
Frequently Asked Questions
When was Lauderdale Yacht Club last inspected?
The most recent health inspection at Lauderdale Yacht Club on file is from Mar 24, 2026. The public record contains 10 inspections in total.
What is the most common violation at Lauderdale Yacht Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Lauderdale Yacht Club.
How does Lauderdale Yacht Club compare to other restaurants in Fort Lauderdale?
Lauderdale Yacht Club most recently scored 61 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Lauderdale Yacht Club's inspection record improved over time?
Results have been roughly steady. Inspections at Lauderdale Yacht Club have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Lauderdale Yacht Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lauderdale Yacht Club inspected?
Based on the inspection history on file, Lauderdale Yacht Club is inspected around three times per year on average.
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