Pasadena Yacht & Country Club Dining
Last inspected: Mar 6, 2026
35
Score
Across the available record, Pasadena Yacht & Country Club Dining has 10 inspections on file, the first dated 2022. The most recent report on file is from Mar 6, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around 10 violations each.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Gulfport average 67, so Pasadena Yacht & Country Club Dining trails the local norm. The pattern in the record is worth a careful look.
10
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched sliced tomatoes in salad prep cooler with bare hands.
09-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked shrimp vacuum packaged on site and stored in reach in cooler on cook line.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Cooked shrimp vacuum packaged onsite and stored in reach in cooler on cook line bearing no date mark, cooked yesterday. -7 ahi tuna filets in vacuum seal packaging sitting out on cooling rack in kitchen partially thawed in packaging that specifies to remove before thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained and grooved cutting boards on cook line **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind bar. Operator stocked with paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tile throughout food preparation, food storage, and warewash areas. **Repeat Violation**
36-37-5
Basic - Ceiling tiles throughout kitchen soiled with accumulated dust.
36-34-5
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. -7 ahi tuna filets in vacuum seal packaging sitting out on cooling rack in kitchen partially thawed in packaging that specifies to remove before thawing. Stop Sale issued. **Repeat Violation**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Displayed license expired Feb 1 26
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -stained and grooved cutting boards on cook line
14-09-4
Basic - Ice buildup in walk-in freezer on coils of cooling unit.
14-69-4
Basic - Interior of ovens on cook line have accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
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. Vacuum sealed cooked meatballs in walk in cooler not labeled with date/time of production. Operator dated with yesterday's date and time of production and says they will be used today. **Corrected On-Site**
03G-53-1
35
Oct 23, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : 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. -Dishmachine in kitchen sanitizer tested at 0PPM -Dishmachine at bar sanitizer tested at 0PPM 3 comp sink set up for sanitization step tested at 200PPM **Warning** - From follow-up inspection 2025-10-23: Dish machine in kitchen testing 0PPM chlorine Dish machine at bar testing 10 PPM chlorine, operator primed and it retested at 50 PPM. **Admin Complaint**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line, and on prep tables at end of cook line, are heavily grooved and have staining, no longer cleanable. -Surface of grill on cook line has accumulation of black substance/grease/food debris -Meat slicer last used 4.5 hrs ago has food debris on it. -soda nozzles at wait station have accumulation of slime inside **Repeat Violation** **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles throughout kitchen over warewash, cooking, food preparation and food storage areas. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - -Interior of ovens at end of cook line have accumulation of black substance/grease/food debris. -Interior of broiler on cook line has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-23: **Time Extended**
22-08-4
70
Oct 16, 2025
Routine - Food
6 critical violations. 6 major violations. 3 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sesame crusted tuna cooked 10/14 (53F - Cold Holding) **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. 3 cans of fire roasted red peppers, 1 can Alta cucina tomatoes in dry storage by walk in cooler. **Repeat Violation** **Warning**
01B-01-4
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. -Dishmachine in kitchen sanitizer tested at 0PPM -Dishmachine at bar sanitizer tested at 0PPM 3 comp sink set up for sanitization step tested at 200PPM **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 9 Ahi tuna filets in walk in cooler fully thawed in vacuum sealed packaging that specifies to remove before thawing. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sesame crusted tuna cooked 10/14 (53F - Cold Holding) Operator discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes (53F - Cold Holding); seared tuna (49F - Cold Holding); sliced ham (53F - Cold Holding); sliced cheese (52F); Items moved with freezer to rapid cool. All items retemped 41F or below. **Corrected On-Site** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards on cook line, and on prep tables at end of cook line, are heavily grooved and have staining, no longer cleanable. -Surface of grill on cook line has accumulation of black substance/grease/food debris -Meat slicer last used 4.5 hrs ago has food debris on it. -soda nozzles at wait station have accumulation of slime inside **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink at bar blocked by items being stored on it Operator removed items. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink at bar has bottles of liquor, napkins, and glasses being stored in/on it. Items removed. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked tuna dishes and raw beef tartare are not identified as being raw/ undercooked on the menu. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at kitchen entrance by wait station. Operator refilled with paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at bar. Operator put out soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - -Interior of ovens at end of cook line have accumulation of black substance/grease/food debris. -Interior of broiler on cook line has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning**
22-08-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic ceiling tiles throughout kitchen over warewash, cooking, food preparation and food storage areas. **Repeat Violation** **Warning**
36-37-5
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. 9 Ahi tuna filets in walk in cooler fully thawed in vacuum sealed packaging that specifies to remove before thawing. Stop sale issued, items discarded. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
19
Feb 10, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. 6lbs black bean can dented.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with food debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen, prep area.
36-37-5
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. Tuna just started thawing under refrigeration and not removed from reduced oxygen packaging. Inspector advised of proper thawing technique. **Repeat Violation**
06-09-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line soiled with food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled with food debris.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Clear container has white powdered substance not identified. Manager labeled sugar
02D-01-5
55
Sep 16, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. From dry-storage shelf. a. Two 6lb cans of sausage and cream gravy are dented at seams. Observed operator discard dented cans. Stop sale not warranted. **Corrected On-Site**
01B-01-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Pan of raw chicken stored above raw steak in reach-in freezer. Operator placed raw chicken below raw steak. Will email DBPR Form 5030-098. Safe Refrigerator Storage. **Corrected On-Site**
08A-17-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice at 6:30am on 09-15-2024 (47F - Cooling) Observed operator discarded rice. Stop sale not warranted. Will email DBPR Form 5030-070. Cooling Chart. **Corrected On-Site**
03D-02-5
Intermediate - Two spray bottles located in warehouse washing area containing toxic substance not labeled. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener used more than 4 hours ago is soiled with debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items prepared on site more than 24 hours ago not date marked. a. Pan of cooked chicken b. Three sheet pans of cooked potatoes
02C-02-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Repeat Violation**
36-37-5
Basic - Ceiling tiles in ware washing area shows damage or is in disrepair.
36-32-5
Basic - Cutting board across from fat-fryers has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Food stored on floor. From walk-in cooler items on floor. a. 50 lb bag of onions stored on floor. b. Five gallon container of pickle spears stored on floor. Operator laced items on shelf min walk-in cooler. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler doors are soiled with debris.
23-03-4
Basic - Reach-in cooler across from fat-fryers interior/shelves have accumulation of soil residues.
22-16-4
Basic - Two commercially processed reduced oxygen packaged tuna 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 operator discarded fish. Stop sale not warranted. **Corrective Action Taken**
06-09-1
Basic - Ambient air thermometer not located in the coolest part of the hot holding unit.
05-04-4
32
Mar 26, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
61
Jan 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler - From follow-up inspection 2024-01-05: **Time Extended**
36-50-4
95
Oct 27, 2023
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. cream (54F - Cold Holding), held less than 4 hours, moved to reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs in walk-in cooler, date added **Corrected On-Site**
02C-02-5
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. Chef unable to locate food handler certificates
53B-01-5
Basic - Bowl or other container with no handle used to dispense food. Portioning cup in sugar bin removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured. Dry storage room
51-11-4
Basic - Unclean building components, attachments or fixtures. Fan covers soiled in walk-in cooler
36-50-4
61
Jun 29, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting lettuce with bare hands. Lettuce not being heated to 145 F.
09-01-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over grouper in reach in freezer not all commercially packaged. Operator arranged appropriately. **Corrected On-Site**
08A-17-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven on cook line has built up food debris.
22-08-4
70
Nov 2, 2022
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Knives inside the hand wash sink. Operator moved knives. **Corrected On-Site**
31A-11-4
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. Operator could not provide all staff training certificates.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard in rear prep area located to the left of the mixer shows accumulation of debris and grease. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup in drawer with diced chicken on the main cook line , underneath the flat top grill. Operator removed the cup. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Torn gasket on two door deli cooler on main cook line.
14-11-5
Basic - Food stored on floor. Ice cream on floor in walk-in freezer. Operator placed on shelf. **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Wall in dry storage shows disrepair located outside of the walk-in cooler in the dry storage area.
36-24-5
61
Frequently Asked Questions
When was Pasadena Yacht & Country Club Dining last inspected?
The most recent health inspection at Pasadena Yacht & Country Club Dining on file is from Mar 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pasadena Yacht & Country Club Dining?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Pasadena Yacht & Country Club Dining.
How does Pasadena Yacht & Country Club Dining compare to other restaurants in Gulfport?
Pasadena Yacht & Country Club Dining most recently scored 35 out of 100, which is lower than the Gulfport average of 67.
Has Pasadena Yacht & Country Club Dining's inspection record improved over time?
Results have been roughly steady. Inspections at Pasadena Yacht & Country Club Dining have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Pasadena Yacht & Country Club Dining 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 Pasadena Yacht & Country Club Dining inspected?
Based on the inspection history on file, Pasadena Yacht & Country Club Dining is inspected around three times per year on average.
Nearby Restaurants