Sarasota Yacht Club
Last inspected: Jan 28, 2026
67
Score
Sarasota Yacht Club has been inspected nine times since 2022. The most recent visit was on Jan 28, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly two violations before.
“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.
Sarasota Yacht Club's latest score of 67 falls below the Sarasota average of 81. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled raw chicken then clean pans without changing their gloves and washing their hands. Employee removed the pans to be sanitized , washed their hands and changed gloves. **Corrective Action Taken**
12A-09-4
High Priority - Dented/rusted cans present. See stop sale. 1 can of clam juice,1 can of artichokes and 1 can apple sauce dented at the seams. Chef placed the cans aside for a refund.
01B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin in banquet wait station area soiled.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
67
Sep 5, 2025
Routine - Food
3 critical violations. 3 major violations.
View 6 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fresh oysters on the half shell stored in the walk in cooler with no shell tag. Chef discarded the oysters.
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked potatoes and cooked shrimp in the walk in cooler. Chef removed the beef. **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled their phone then clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands. **Corrective Action Taken**
12A-29-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed their hands in a preparation sink. Employee was informed and properly washed their hands. **Corrective Action Taken**
12A-03-4
Intermediate - No soap provided at handwash sink. No soap provided at the hand wash sink in the dishwasher area. Chef placed soap at the hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Fresh oysters on the half shell stored in the walk in cooler with no shell tag. Chef discarded the oysters.
01C-01-4
47
Jan 2, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked chicken stored in the walk in cooler with a date mark of 12/21. Chef discarded the item.
01B-28-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken stored in the walk in cooler with a date mark of 12/21. Chef discarded the item. **Corrected On-Site**
02C-01-5
Basic - Food stored on floor. Box of pineapple and bag of potatoes stored on the floor in walk in cooler #1. Employee placed the items on a shelf. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. All hand washing sinks in the bar area are missing hand washing signs. **Repeat Violation**
31B-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored in a soiled pan on the ice machine. Employee removed and sanitized the ice scoop and pan. **Corrected On-Site**
10-12-5
55
Aug 9, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Received at Proper Temperature
FL-12
67
Feb 8, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee coughed into their hand and then touched the reach in cooler door in the bar area without washing their hands. Employee washed their hands and wiped the door with a sanitizer towel. **Corrected On-Site**
12A-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked vegetables in walk-in cooler #2. Chef placed the salmon below the vegetables. **Corrected On-Site**
08A-05-6
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks stored in the reach in coolers on the cook line and the wait station areas. Employee removed the drinks. **Corrected On-Site**
12B-13-4
70
Nov 28, 2023
Routine - Food
No violations found.
100
Sep 22, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. Establishment using reduced oxygen packaging for raw lamb, beef and poultry without a HACCP plan. **Repeat Violation** **Warning**
03G-50-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided handout to the operator. Operator filled out 1 form before the end of the inspection. **Corrective Action Taken**
11-26-1
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on the cook line. Employee removed the bottles. **Corrected On-Site**
12B-13-4
Basic - Painters tape used to repair nonfood-contact surface. Painters tape used on the can opener. Chef removed the tape. **Corrected On-Site**
14-71-4
74
Feb 1, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. ROP fresh salmon dated 2-1-23 stored in the walk-in cooler. Chef stated the salmon had been in the the ROP packaging for 2 hours. Chef removed all the salmon from the ROP packaging. **Corrected On-Site**
03G-04-5
High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
03G-05-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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.
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Employee cutting lemons before washing. Employee washed the cut and uncut lemons. **Corrected On-Site**
08B-17-4
Basic - Employee eating in a food preparation or other restricted area. Employee drink stored on a cutting board on the cook line. Employee removed the drink. **Corrected On-Site**
12B-02-4
45
Sep 2, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen. **Corrected On-Site** **Warning** - From follow-up inspection 2022-09-02: **Time Extended**
14-09-4
95
Frequently Asked Questions
When was Sarasota Yacht Club last inspected?
The most recent health inspection at Sarasota Yacht Club on file is from Jan 28, 2026. The public record contains nine inspections in total.
What is the most common violation at Sarasota Yacht Club?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Sarasota Yacht Club.
How does Sarasota Yacht Club compare to other restaurants in Sarasota?
Sarasota Yacht Club most recently scored 67 out of 100, which is lower than the Sarasota average of 81.
Has Sarasota Yacht Club's inspection record improved over time?
No. Recent inspections at Sarasota Yacht Club have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sarasota 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 Sarasota Yacht Club inspected?
Based on the inspection history on file, Sarasota Yacht Club is inspected around three times per year on average.
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