Palm Beach Yacht Club Rest
Last inspected: Mar 31, 2026
64
Score
Inspectors have visited Palm Beach Yacht Club Rest 10 times, with records going back to 2022. Palm Beach Yacht Club Rest was last inspected on Mar 31, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “can opener surface soiled with food debris” is the recurring theme, flagged two times.
Restaurants in West Palm Beach average 79, so Palm Beach Yacht Club Rest trails the local norm. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
64
Oct 27, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
70
Jun 10, 2025
Routine - Food
No violations found.
100
Apr 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon app, smoked salmon toast on brunch menu. Dinner menu - caviar, oysters, steak tartare. All menu items have no identifier as a raw animal protein. **Warning** - From follow-up inspection 2025-04-11: Same. **Time Extended**
02B-01-5
90
Apr 10, 2025
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cooler upstairs kitchen: herb butter (53F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked lobster (51F - Cold Holding); cooked duck (52F - Cold Holding); raw lamb (53F - Cold Holding); crab cakes (52F - Cold Holding); veal (53F - Cold Holding); Fish (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Smoked salmon over cheesecake at low boy reach in cooler at upstairs kitchen, raw beef patties over bread not in commercial packaging at downstairs kitchen reach in freezer. Operator stored products properly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall stainless reach in cooler upstairs kitchen: herb butter (53F - Cold Holding); cooked mushrooms (52F - Cold Holding); cooked potatoes (52F - Cold Holding); cooked lobster (51F - Cold Holding); cooked duck (52F - Cold Holding); raw lamb (53F - Cold Holding); crab cakes (52F - Cold Holding); veal (53F - Cold Holding); Fish (53F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature in excess of four hours. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grilled chicken (126F - Hot Holding) Observed double panned in steam table. Per operator, out of temperature for approximately 30 minutes. Advised operator to place back in oven to reheat to 165+F **Warning**
03B-01-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. No consumer advisory on brunch menu. Consumer advisory emailed to operator. **Warning**
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon app, smoked salmon toast on brunch menu. Dinner menu - caviar, oysters, steak tartare. All menu items have no identifier as a raw animal protein. **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips for sanitizer bucket and triple sink not available at time of inspection. **Warning**
16-37-1
41
Sep 10, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. Observed Dishwasher (Chlorine 0ppm) Operator corrected to Dishwasher (Chlorine 100ppm) **Corrected On-Site**
22-41-4
Intermediate - Can opener surface soiled with food debris, mold-like substance or slime. Operator had can opener washed and sanitized. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed blue substance in unlabeled spray bottle.
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed hamburger defrosting at room temperature.
06-01-5
67
Mar 15, 2024
Routine - Food
2 major violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
74
Nov 20, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Can opener soiled with food debris.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Chef stated there no person in charge did not have any way to test high temperature dishwasher with termo lables or high temperature dishwasher thermenter .
16-62-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observe shrimp defrosting at room temperature.
06-01-5
78
Apr 19, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observe few without date marks
01C-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observe in lower kitchen.
13-03-4
86
Oct 27, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
78
Frequently Asked Questions
When was Palm Beach Yacht Club Rest last inspected?
The most recent health inspection at Palm Beach Yacht Club Rest on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Palm Beach Yacht Club Rest?
Across the inspection record, “can opener surface soiled with food debris” has been cited two times, more than any other issue at Palm Beach Yacht Club Rest.
How does Palm Beach Yacht Club Rest compare to other restaurants in West Palm Beach?
Palm Beach Yacht Club Rest most recently scored 64 out of 100, which is lower than the West Palm Beach average of 79.
Has Palm Beach Yacht Club Rest's inspection record improved over time?
Results have been roughly steady. Inspections at Palm Beach Yacht Club Rest have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Palm Beach Yacht Club Rest 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 Palm Beach Yacht Club Rest inspected?
Based on the inspection history on file, Palm Beach Yacht Club Rest is inspected around three times per year on average.
Nearby Restaurants