Yacht Club Dining Room
Last inspected: Apr 2, 2026
86
Score
Public records show nine inspections at Yacht Club Dining Room stretching back to 2022. Yacht Club Dining Room was last inspected on Apr 2, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited two times.
Yacht Club Dining Room's latest score of 86 sits above the Hobe Sound average of 79. Taken together, the history is a positive one.
9
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
1 critical violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
86
Oct 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
86
Dec 17, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw duck breast over raw veal chops at walk in cooler. Operator stored properly. **Corrected On-Site**
08A-20-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed Chicken stock made and frozen on 12/9, pulled from freezer on 12/14, no date for pull date from freezer. Operator dated product properly. **Corrected On-Site**
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable. At flip top cooler by dish machine.
14-09-4
74
Oct 3, 2024
Routine - Food
1 major violation.
View 1 violation
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. Vomit and diarrhea procedure emailed to operator. Operator printed and posted procedure. **Corrected On-Site**
11-27-4
90
Mar 19, 2024
Routine - Food
No violations found.
100
Mar 18, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over bread in reach in cooler in prep area. Operator reversed. **Corrected On-Site** **Warning**
08A-05-6
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 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. White butter (83°F - Cold Holding) on top of oven. Chef stated for less than 2 hours. Chef discarded. **Warning**
03A-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. **Warning**
53B-01-5
58
Nov 6, 2023
Routine - Food
1 minor violation.
View 1 violation
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 chicken and duck in reach in cooler in kitchen and walk in freezer, not labled with date and time.
03G-53-1
95
Apr 11, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 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. Chef touched cooked asparagus with bare hands, attempted to remove rubber bands - in walk-in cooler. Food not being immediately heated to 145 F. Educated operator. Operator washed hands and placed food container back in walk-in cooler; **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked duck in reach in cooler at cook line; Smoked salmon over cut up carrots Operator stored properly **Corrected On-Site**
08A-05-6
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. Dishwasher (Chlorine 0ppm); operator ran machine a few times; rechecked Chlorine solution to 10 ppm. Discontinued to use and set up three compartment sink. **Corrected On-Site**
22-41-4
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 opened approximately 28 hours - no date mark. Operator marked **Corrected On-Site**
02C-03-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - oysters tag removed from original container prior to container being emptied- operator found tag and placed back with original batch **Corrected On-Site**
01C-10-4
Basic - Raw fruits/vegetables not washed prior to preparation. Steamed Asparagus with rubber band still around the food even after being cooked- in walk-in cooler Operator removed bands **Corrected On-Site**
08B-39-4
45
Oct 28, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Yacht Club Dining Room last inspected?
The most recent health inspection at Yacht Club Dining Room on file is from Apr 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Yacht Club Dining Room?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Yacht Club Dining Room.
How does Yacht Club Dining Room compare to other restaurants in Hobe Sound?
Yacht Club Dining Room most recently scored 86 out of 100, which is higher than the Hobe Sound average of 79.
Has Yacht Club Dining Room's inspection record improved over time?
Results have been roughly steady. Inspections at Yacht Club Dining Room have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Yacht Club Dining Room 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 Yacht Club Dining Room inspected?
Based on the inspection history on file, Yacht Club Dining Room is inspected around three times per year on average.
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