St Petersburg Yacht Club
Last inspected: Apr 23, 2026
78
Score
The health department has logged seven inspections at St Petersburg Yacht Club, the earliest from 2022. On Apr 23, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
The trend has been favorable: violation counts have eased from around seven violations to closer to four violations per visit over the last few inspections.
“Interior of oven/microwave has accumulation” accounts for the largest share of issues, appearing three times across the record.
St Petersburg Yacht Club's latest score is in line with the St. Pete Beach average of 77. The record reflects steady performance over time.
7
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean chill pans stored on the floor in the walk-in freezer. Discussed with employees to store elevated.
24-26-4
Basic - Current Hotel and Restaurant license not displayed. License displayed expired 2-1-2026. Manager printed and posted current license. **Corrected On-Site**
50-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with debris
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Inspector provided handwash signs to operator to post.
31B-04-4
78
Dec 8, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna in walk in cooler not removed from vacuum packaging prior to thaw, chef removed from inventory
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Metal pot in hand sink at entrance to cook line, removed **Corrected On-Site**
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for sink and surface sanitizer
16-32-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Raw tuna in walk in cooler not removed from vacuum packaging prior to thaw, chef removed from inventory
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cook line, removed **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters
23-03-4
52
May 27, 2025
Routine - Food
No violations found.
100
May 13, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dirty dish to clean plated food no hand wash. Educated management.
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line soiled with stains, soda gun in server station soiled interior. **Repeat Violation**
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. Potatoes and beef cooked 5-12 no date mark. Employee dated items. **Corrected On-Site**
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of pizza oven soiled with burnt on food debris. **Repeat Violation**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink in kitchen on cook line. Provided sign to operator.
31B-04-4
64
Dec 15, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Dented can of enchiladas sauce on dry storage shelf.
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags for clams not marked with last date used. Employee dated clam tags. **Corrected On-Site**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled on cook line reach in cooler, soda gun in kitchen wait station soiled with black mold like debris,
22-02-4
Basic - Damaged/spoiled/recalled food not properly segregated. Dented can of enchiladas sauce on dry storage shelf with food to be served to the public.
08B-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee water on top of reach in cooler on cook,line. Employee removed drink. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Ice on floor in walk in freezer.employee moved ice to riser. **Corrected On-Site**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Vulcan Oven interiors soiled with burnt on food debris.
22-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on prep table on cook line. Employee moved cloth to sanitizer bucket. **Corrected On-Site**
21-12-4
55
Jun 29, 2023
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Milk in reach in cooler not date marked, employees does not know when milk was opened.
01B-17-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in reach in cooler not date marked, employees does not know when milk was opened.
02C-03-5
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. Sent to operator at time of inspection. **Corrected On-Site**
11-27-4
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
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Chemical spray bottle not labeled at bar.
41-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in reach in freezer on cook line, operator removed at time of inspection. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Plastic cups on floor in dry storage, operator removed at time inspection. **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted above register.
25-06-4
45
Oct 6, 2022
Complaint Full
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Frequently Asked Questions
When was St Petersburg Yacht Club last inspected?
The most recent health inspection at St Petersburg Yacht Club on file is from Apr 23, 2026. The public record contains seven inspections in total.
What is the most common violation at St Petersburg Yacht Club?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited three times, more than any other issue at St Petersburg Yacht Club.
How does St Petersburg Yacht Club compare to other restaurants in St. Pete Beach?
St Petersburg Yacht Club most recently scored 78 out of 100, which is about the same as the St. Pete Beach average of 77.
Has St Petersburg Yacht Club's inspection record improved over time?
Yes. Recent inspections at St Petersburg Yacht Club have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at St Petersburg Yacht Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is St Petersburg Yacht Club inspected?
Based on the inspection history on file, St Petersburg Yacht Club is inspected around two times per year on average.
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