YH Seafood Clubhouse
Last inspected: May 7, 2026
100
Score
Going back to 2022, YH Seafood Clubhouse has 11 inspections in the public record. The most recent visit was on May 7, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have flagged more than earlier ones: around 23 violations per visit lately, up from roughly 19 violations before.
The most common issue across all inspections has been “clam/mussel/oyster tags not marked”, showing up seven times.
Restaurants in Orlando average 79, so YH Seafood Clubhouse is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
May 7, 2026
Complaint Partial
No violations found.
100
Apr 15, 2026
Routine - Food
14 critical violations. 10 major violations. 28 minor violations.
View 52 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator 2.5 hours congee (72F - Cooling) **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. garlic and oil cooked (46 F - Cooling) from yesterday **Warning**
03D-02-5
High Priority - Dented/rusted cans present. See stop sale. Chee hoo paste **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. **Warning**
12A-13-4
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. Flounder Red Snapper Strawberry Grouper Stripe Bass Chilean Sea Bass Alaskan Geoduck Clam Washington Dungeness Crab Crystal Lake Prawns Jellyfish **Warning**
01A-05-4
High Priority - Non-food grade paper/paper towel used as liner for food container under vegetable in reach in cooler **Warning**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food located walk in cooler racks **Warning**
14-31-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler Raw pork stored ver cooked chicken feet Raw fish ver cooked noodles **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw oyster that will be cooked in walk in cooler **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator overnight garlic and oil cooked (46 F - Cooling) congee (72F - Cooling) jelly fish (70F - Cold Holding) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.per operator less than 4 hours butter (70F - Cold Holding) cooked pasta (70F - Cold Holding) jelly fish (70F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes , Chemical stored near oil under prep table near dish area **Warning**
41-10-4
High Priority - Wiping cloth sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm **Warning**
41-18-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located in kitchen and ice machine **Warning**
31B-02-4
Intermediate - Raw oysters from different original containers mixed together prior to preparation for service.in walk in cooler racks **Warning**
01C-07-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken more than 24 hours per operator in walk in cooler **Repeat Violation** **Warning**
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26 **Warning**
53B-14-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked duck covered **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to cooks line , operator moved **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Disrepair out of use by tank **Warning**
31A-04-4
Intermediate - Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares **Warning**
31A-11-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Equipment in poor repair. Gasket walk in cooler **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. Throughout kitchen and walk in cooler **Warning**
36-22-4
Basic - Food stored in undrained ice. Noodles walk in cooler **Warning**
08B-31-4
Basic - Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway **Repeat Violation** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer in back kitchen **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses in both kitchens **Repeat Violation** **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice **Warning**
10-07-4
Basic - Light shield damaged/in disrepair. In dish room and dry storage **Warning**
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler racks All handwashing sinks heavily soiled All walk in gaskets soiled Fans all walk in coolers Fans in back hall Hood filter Sides of kitchen back kitchen **Warning**
23-03-4
Basic - Plumbing system in disrepair. Handwash sink leaking on bottom **Warning**
29-08-4
Basic - Prep shelf near walking in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Soiled dry wiping cloth in use. **Warning**
21-10-4
Basic - Stored food not covered. Raw fish hanging on shelf Cut lettuce **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water **Corrected On-Site** **Warning**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout establishment **Repeat Violation** **Warning**
36-27-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-09-4
Basic - Working containers of food removed from original container not identified by common name. Salt and pepper in hallway **Warning**
02D-01-5
Basic - Wood food-contact surface not properly sealed. Used to hold ducks **Warning**
14-06-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Carbon dioxide/helium tanks not adequately secured. Near soda area **Warning**
51-11-4
Basic - Ceiling tiles missing and/or in disrepair in dim sum kitchen **Warning**
36-17-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in dish area **Repeat Violation** **Warning**
24-05-4
Basic - Clean utensils stored between equipment and wall located near walk in cooler **Warning**
24-14-4
Basic - Cove molding at floor/wall juncture broken/missingin main kitchen **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. White round cutting boards **Warning**
14-09-4
1
Nov 24, 2025
Complaint Full
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat oxtail soup in reach in freezer **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of hou sauce for duck in dry storage area
01B-01-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled / stained with food debris, mold-like substance or slime. Stained white cutting boards throughout kitchen Exterior of some reach in coolers on cooks line **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hotel pan in one handwash sink near dish machine area **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen **Repeat Violation**
02C-02-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons and forks not inverted **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in dried beans in dry storage area
14-01-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. **Repeat Violation**
01C-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. In back dish area
24-08-4
Basic - Food stored on floor. Raw chicken in bowl In walk in cooler Several items frozen in walk in freezer **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Several tongs on cooks line and in back cooks line **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Soiled dry wiping cloth in use. On cooks line
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cooks line
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Near water heater in back storage area
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 200ppm , operator discarded and tested new 50ppm **Corrected On-Site**
21-07-4
26
May 6, 2025
Routine - Food
3 critical violations. 8 major violations. 10 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over cooked eggs in walk-in cooler. Raw chicken stored over raw beef on sipped rack in walk-in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical bottle stored next to steamed dumpling serving bowls in rear kitchen by steamer equipments
41-10-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - Clam tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Corrected On-Site** **Repeat Violation**
01C-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards are stained throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Dish storage shelves and under prep line area are soiled. **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times by walk-in cooler in dry storage area
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing rice bowel in hand wash sink by manager's office. Employee washed mint leaves in hand wash sink at bar.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks throughout kitchen.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked in throughout establishment. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled by dumpling steamer baskets.
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured in dry storage area. **Repeat Violation**
51-11-4
Basic - Clams removed from original container for long-term storage. **Repeat Violation**
01C-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils on expo station. **Repeat Violation**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelets **Repeat Violation**
13-07-4
Basic - Food stored on floor. In walk-in freezer Oil on floor on cook line, in dry storage, and by walk-in cooler
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses throughout cookline.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris throughout kitchen. **Repeat Violation**
22-08-4
Basic - Light not functioning on exhaust hood. **Repeat Violation**
36-62-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed vegetables over housemade sauces. Unwashed cucumbers over cut vegetables Unwashed scallions over cut onions. **Repeat Violation**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. White substances in dry storage not labeled. **Repeat Violation**
02D-01-5
17
Dec 17, 2024
Routine - Food
6 major violations. 6 minor violations.
View 12 violations
Intermediate - - From initial inspection : Intermediate - Clam tags not maintained in chronological order according to the last date they were served in the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Clam tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Employee training does not include food allergen awareness information.Provided a copy to operator. **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
53B-17-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of rice cooker is soiled. Cutting boards are stained throughout the establishment. Shelves and prep tables are soiled throughout the establishment. Interior of sprayer hose is soiled by dish machine area. Dishwashing rack are soiled. Drink nozzles are soiled at the drink station. ** Dish storage shelves and under prep line area are soiled. Warning** **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clams tags removed from original container for long-term storage. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
01C-06-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris.Walk in freezer. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Holes in wall throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.Back line and kitchen area. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Prep table shelves with rust that has pitted the surface throughout the establishment. **Warning** - From follow-up inspection 2024-12-17: **Time Extended**
14-17-4
41
Dec 3, 2024
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
1
May 22, 2024
Complaint Partial
2 minor violations.
View 2 violations
Basic - Food stored on floor./bags of dry red beans on shipping container floor/outside, back door.
08B-38-4
Basic - Garbage on the ground/empty boxes on floor outside the back door.
33-19-4
90
Apr 12, 2024
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment without washing hands.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw fish stored over cooked seafood in reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bean sprouts at 69°f. Out of cooler 1.5 hours. Operator voluntarily discarded.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steamed vegetable buns and egg pastry held at 102°f. In unit for 1 hour. Operator turned up heat in unit.
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Observed several oyster/clam tags in trash can. Operator was unable to provide any tags for the last 90 days.
01C-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. -probe thermometer with low battery and unable to take temperatures. No other probe thermometer in establishment.
05-08-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -plastic cup used to dispense flour.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop used for rice.
10-07-4
Basic - Interior of microwave has accumulation of food debris. **Corrected On-Site**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris. -hanging shelf at cookline soiled with food debris. -wire shelving in kitchen soiled with food debris.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -spray bottle with cooking sauce not labeled. -white containers with flour, corn starch not labeled.
02D-01-5
17
Dec 11, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Cleanable and Properly Maintained
FL-49
Toilet Rooms Maintained
FL-53
12
Mar 28, 2023
Routine - Food
5 critical violations. 6 major violations. 13 minor violations.
View 24 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. Cooked Noodles being put on plate for service , wok cook scooped out last bit with hand. Addressed with chef **Corrective Action Taken**
09-01-4
High Priority - Non-food grade towel used as liner for food container. Top of clams in walk in cooler
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw shucked Oyster over tempura batter cooks line **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw calamari on speed rack in walk in cooler **Corrected On-Site**
08A-20-5
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 chicken over raw pork in walk in freezer
08A-17-6
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 walk in cooler
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1) mixer head soiled in dim sum side
22-02-4
Intermediate - Identity of food or food product misrepresented. Red snapper on menu is actually Caribbean Red Snapper. Manager is crossing out the word Red on the menus **Corrected On-Site**
52-01-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Birthdates and last names missing on several cards.
53B-10-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by managers office 93F Hand sink cooks linen 79F **Repeat Violation**
27-16-4
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Bowl or other container with no handle used to dispense food. Rice Ingredient bucket by bag in box dispenser **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean serving spoons not stored inverted or in a protected manner on expo line
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Top of microwave on cooks line **Repeat Violation**
12B-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner Bins in the walk in cooler
14-10-4
Basic - Food stored on floor in walk in coolers
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - In-use tongs stored on equipment door handle between uses dim sum side
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour ingredient bin in dim sum side of kitchen
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spade 75F on cooks line **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) hood filters soiled on cooks line 2) outside of ingredient bins on dim sum side
23-03-4
Basic - Soiled towel used to store clean wooden service containers
14-05-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch in bain Marie on cooks line.
02D-01-5
14
Dec 14, 2022
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell,eggs over soup,in back walk in cooler and in prep walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut Bok choy 68 on top of sandwich cooler in kitchen. Less than four hours per operator Placed in walk in cooler for rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing on fitting/splitter added to hose bibb at mop sink.
29-34-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary Ammonium strips for sanitizer at three comp,sink.
16-37-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit shut off at employee handwash sink in dish room Mens restroom 77F Woman's restroom 78F **Repeat Violation**
27-16-4
Intermediate - Clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times by ice machine
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food in sugar ingredient bin **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured at bag in bios dispenser
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle by rice cookers 92F
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board on cooks line under hood
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) outside of ice machine soiled
23-03-4
Basic - Stored food not covered. Several bins in walk in freezer
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken feet in prep sink **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in back walk In cooler
08B-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry at mop sink
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor in the kitchen.
21-38-4
23
Frequently Asked Questions
When was YH Seafood Clubhouse last inspected?
The most recent health inspection at YH Seafood Clubhouse on file is from May 7, 2026. The public record contains 11 inspections in total.
What is the most common violation at YH Seafood Clubhouse?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited seven times, more than any other issue at YH Seafood Clubhouse.
How does YH Seafood Clubhouse compare to other restaurants in Orlando?
YH Seafood Clubhouse most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has YH Seafood Clubhouse's inspection record improved over time?
No. Recent inspections at YH Seafood Clubhouse have averaged around 23 violations per visit, up from roughly 19 earlier in the record.
What does a low risk rating mean?
A low risk rating at YH Seafood Clubhouse 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 YH Seafood Clubhouse inspected?
Based on the inspection history on file, YH Seafood Clubhouse is inspected around three times per year on average.
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