Yacht & Country Club Inc (The)
Last inspected: Mar 26, 2026
47
Score
Yacht & Country Club Inc (The) appears in inspection records nine times, starting in 2022. The most recent report on file is from Mar 26, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
Across the inspection history, “food being cooled by nonapproved method as evidenced” is the issue that surfaces most often, recorded three times.
That's lower than the typical Stuart restaurant, which scores around 81. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
47
Nov 21, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
82
Feb 12, 2025
Routine - Food
No violations found.
100
Feb 11, 2025
Routine - Food
7 critical violations. 1 major violation. 4 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. At dry storage, 3 #10 cans of tomatoes dented. **Warning**
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dish area, employee touching dirty, soiled dishes, then proceeding to touch clean dishes without washing hands. Advised operator of proper handwashing. **Warning**
12A-13-4
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. At cookline, employee cutting and handling ready to eat pastrami for immediate service, with bare hands without an approved AOP. Advised operator of proper procedure for bare hand contact. **Warning**
09-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At cookline, cut pastrami. See stop sale. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cookline, cheese (50F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen prep table, butter (54F-58-Cold holding); pastrami (50F-Cold Holding) not prepared or portioned today. Operator stated items held out approximately 1 hour. Advised operator of proper cold holding. Operator placed items onto ice for quick chill. At cookline, cheese (50F - Cold Holding) in overfilled pan, not prepared or portioned today. Operator stated item held in unit overnight. See stop sale. **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. At cookline, can of stainless steel cleaner stored on shelf with single service items. Operator removed. At kitchen, bottle of glass cleaner stored on shelf with clean pots. Operator removed. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At cookline, sliced tomatoes (69F - Cooling)@11:01 since 9:00, 59F @12:10. At the current rate, product will not reach 41F within 4 hours. Advised operator of proper cooling parameters. **Warning**
03D-15-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At kitchen, several opened beverages stored on shelves, counters of prep tables. Operator removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored on shelf, not inverted. **Warning**
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored not inverted with water inside. Wet nesting. Operator removed. **Corrected On-Site** **Warning**
24-08-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in prep area. **Warning**
12B-02-4
26
Oct 15, 2024
Routine - Food
1 critical violation.
View 1 violation
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. At cold prep reach in cooler, chicken salad dated 10/6. See stop sale.
01B-28-5
86
May 14, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler cook line: turkey (47F - Cold Holding) Observed large unsliced piece of turkey stored above fill line in pan on upper part of reach in cooler by grill. Operator placed turkey in lower part of reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw shrimp over French fries reach in freezer cook line(both products opened from commercial packaging), raw salmon over blueberries and cooked escargot reach in freezer near walk in freezer (both products not in commercial packaging), raw sausage opened from commercial packaging over cooked meatballs walk in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. On counter By grill: chicken (86F - Cooling) at 10:25 since 9:55 - 86F at 10:46 At current rate of cooling product will not reach 70F within 2 hours. Operator put product in cooler. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine sanitizer at dish machine and Quat sanitizer at triple sink. **Repeat Violation**
16-37-1
Basic - Single-service articles improperly stored. To go cups and to go boxes on floor in dry storage.
25-05-4
58
Nov 14, 2023
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler, Roast beef dated 10/31, corned beef dated 10/19. Operator discarded. See stop sale.
01B-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw beef not in commercial packaging over cooked rice balls and cooked duck not in commercial packaging at reach in freezer. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Dented/rusted cans present. See stop sale. Observed ketchup dented to seam of can and baked beans dented with raised edges at dry storage.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at walk in cooler, Roast beef dated 10/31, corned beef dated 10/19. Operator discarded. See stop sale.
02C-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. outside cook line: Cole slaw (53F - Cooling) at 1:30 since 12:00 - 53F 1:55 Observed on ice bath at expo area. At current rate of cooling product will not reach 41F within 4 hours. Operator decided to use time control. Operator placed time stamp for remaining 2 hours. Time control procedure sent to operator. **Corrective Action Taken**
03D-15-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags not dated with date of last order sold, per operator last order sold on 11/4. Operator dated properly. **Corrected On-Site**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test kit for chlorine sanitizer at dish machine and quat test strips at triple sink Quat sanitizer at time of inspection.
16-37-1
41
Jan 18, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Toxic Substances Properly Identified, Stored, Used
FL-32
61
Aug 9, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Container of milk at tall reach in cooler by cookline - opened Saturday not date marked - operator date marked. **Corrected On-Site**
02C-03-5
Basic - Covered waste receptacle not provided in women's employee bathroom in back kitchen area.
32-12-5
Basic - Food stored on floor. Container of oil stored on floor at dry storage- operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees- at employee mens bathroom- operator provided sign. **Corrected On-Site**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in ice well at dining room bar- operator removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pot at dry storage not inverted- operator inverted. **Corrected On-Site**
24-05-4
70
Frequently Asked Questions
When was Yacht & Country Club Inc (The) last inspected?
The most recent health inspection at Yacht & Country Club Inc (The) on file is from Mar 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Yacht & Country Club Inc (The)?
Across the inspection record, “food being cooled by nonapproved method as evidenced” has been cited three times, more than any other issue at Yacht & Country Club Inc (The).
How does Yacht & Country Club Inc (The) compare to other restaurants in Stuart?
Yacht & Country Club Inc (The) most recently scored 47 out of 100, which is lower than the Stuart average of 81.
Has Yacht & Country Club Inc (The)'s inspection record improved over time?
Yes. Recent inspections at Yacht & Country Club Inc (The) have averaged around two violations per visit, down from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Yacht & Country Club Inc (The) 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 Yacht & Country Club Inc (The) inspected?
Based on the inspection history on file, Yacht & Country Club Inc (The) is inspected around two times per year on average.
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