The Floridian Golf & Yacht Club
Last inspected: Apr 2, 2026
100
Score
Public records show eight inspections at The Floridian Golf & Yacht Club stretching back to 2022. The newest entry in the record is dated Apr 2, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to two violations per visit.
The most common issue across all inspections has been “raw animal foods not properly separated”, showing up two times.
The city-wide average for Palm City sits at 81, putting The Floridian Golf & Yacht Club on the better side of that line. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
No violations found.
100
Mar 31, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
35
Oct 31, 2025
Routine - Food
No violations found.
100
Apr 24, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Precooked potatoes 97F hot holding. Employee started to reheat to temp. **Corrective Action Taken**
03B-01-6
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 fish over precooked Mac and cheese balls. **Corrected On-Site** **Repeat Violation**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water spigot and can opener. **Corrected On-Site**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna, ahi tuna poke bowl, chilled seafood tower (containing ahi tuna), ahi tuna salad, smoked salmon and poached egg. Manager had employee reprint menus with added asterisk. **Corrective Action Taken**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
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. For contracted employees. Manager had employees sign agreement. **Corrected On-Site**
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink container on a cutting board. Education provided. Employee placed lid on cup and removed. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
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. 6 pieces of ahi tuna thawed and 3 thawed yellow fin tuna. **Repeat Violation**
06-09-1
41
Nov 6, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna 49F cold holding. Chef discarded. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna 49F cold holding. Chef discarded. **Corrective Action Taken**
01B-02-5
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 fish with peas not in original packaging in reach in freezer. Chef corrected storage. **Corrected On-Site**
08A-17-6
High Priority - Linen used as liner for food container stored with eggs found in kitchen downstairs. Employee removed. **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade soiled and can opener blade. Soda nozzle on soda dispenser
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to Chef. For butter that was found on time in downstairs kitchen. Printed and filled out by Chef. **Corrected On-Site**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Coleslaw. Employee corrected. **Corrected On-Site**
02C-02-5
Basic - Condensation leaking from ceiling vent onto slicer. Recommend Chef to remove. Chef placed on another prep table. **Corrected On-Site**
24-15-4
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 partially frozen. Operator added slits **Corrected On-Site**
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. Downstairs kitchen cook line hand sink
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on stove handle, downstairs kitchen. Removed by employee. **Corrected On-Site**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. On make table on cooks line
14-09-4
32
May 30, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
90
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked fish on the speed rack in walk-in cooler; stored properly **Corrected On-Site**
08A-05-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon offered as poke. Provided before closing report **Corrected On-Site**
01D-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna and raw salmon - advised to place an asterisk next to raw fish
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed and printed during inspection **Corrected On-Site**
02B-02-5
Basic - Raw fruits/vegetables not washed prior to preparation- employee cutting broccolini with tags still attached ; educated; washed before cut **Corrected On-Site** **Repeat Violation**
08B-39-4
58
Oct 25, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
74
Frequently Asked Questions
When was The Floridian Golf & Yacht Club last inspected?
The most recent health inspection at The Floridian Golf & Yacht Club on file is from Apr 2, 2026. The public record contains eight inspections in total.
What is the most common violation at The Floridian Golf & Yacht Club?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at The Floridian Golf & Yacht Club.
How does The Floridian Golf & Yacht Club compare to other restaurants in Palm City?
The Floridian Golf & Yacht Club most recently scored 100 out of 100, which is higher than the Palm City average of 81.
Has The Floridian Golf & Yacht Club's inspection record improved over time?
Yes. Recent inspections at The Floridian Golf & Yacht Club have averaged around two violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Floridian Golf & 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 The Floridian Golf & Yacht Club inspected?
Based on the inspection history on file, The Floridian Golf & Yacht Club is inspected around two times per year on average.
Nearby Restaurants