HALIFAX RIVER YACHT CLUB

Name: HALIFAX RIVER YACHT CLUB
Address: 331 SOUTH BEACH STREET, DAYTONA BEACH, FL, 32114, US
Rating: 0

331 SOUTH BEACH STREET, DAYTONA BEACH, FL 32114

License #7406579

🏌️ Club/Private ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 20 findings · 2 critical

Routine - Food

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Quick take

HALIFAX RIVER YACHT CLUB in DAYTONA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 20, 2026. Across those visits, inspectors documented 126 total violations — 23 critical, 33 major, 70 minor.

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The latest inspection on October 20, 2026 shows 20 observation rows: 2 critical, 9 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

126

Coverage note

Inspector notes linked where available

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HALIFAX RIVER YACHT CLUB has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[02D-11-5] Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon and sausage sauce over beans
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[29-11-4] Water leaking from pipe and/or faucet/handle. -cookline handsink faucet leaking
[31A-09-4] Handwash sink not accessible for employee use at all times. -colander in handsink sink at second bar
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -top oven
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice in hand sink at wait station
[31B-03-4] No soap provided at handwash sink. -tiki bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -kitchen
[36-24-5] Hole in or other damage to wall. -behind dish machine
[36-10-4] Worn, torn and/or soiled floors/carpeting. -under cooking equipment
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -bag and cell phone on shelf in storage room
[06-09-2] 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. See stop sale. -mahi not removed from packaging per instructions on packaging
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -20% gratuity not on dinner,tiki and lunch menu -receipt does not list percentage gratuity does sat gratuity -corkage fee for members not on wine club, not on all menus -banquets receipt stated other charge
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -back of stove soiled with grease
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -bar -Tiki bar
[53B-13-5] 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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -par cooked chicken over beef
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -sesame Seared Tuna Steak -catering menu chilled oyster and tuna poke

Disposition: Warning Issued
[21-17-4] Clean linens stored on floor. -bags of towels on floor In storage room
[06-09-1] 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. -Mahi
[14-09-4] Cutting board has cut marks and is no longer cleanable. -on 2 reach in coolers
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf with food
[08B-38-4] Food stored on floor. -box of muffins on floor in walk in freezer -box of pancake mix on floor in storage area
[10-20-4] In-use tongs stored on equipment door handle between uses. -tongs on oven handle
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -4 ovens
[29-49-6] Standing water in bottom of reach-in-cooler. -cookline
[36-10-4] Worn, torn and/or soiled floors/carpeting. -under equipment at bar
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Touching face with gloved hand and towel
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese crumbs 45f -mahi 44f
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Tcs sauce 130 to 122 f employee reheating reheat 165f to 170 f -mashed potatoes 127f less than 4 hours.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -by three compartment sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -slicer guard -soda nozzle at bar
[31A-09-4] Handwash sink not accessible for employee use at all times. -trash can in front of handsink prep area

Disposition: Met Inspection Standards
[02D-01-5] Working containers of food removed from original container not identified by common name. -Sugar marked flour -Corn meal marked not sugar
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -thaw Mahi not removed from packaging prior to thawing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lettuce 46f ,half and half 46f advised to placed more ice around product less than 4 hours
[41-10-4] Toxic substance/chemical improperly stored. -chemical spray bottle on ice machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice in hand sink next to 3 compartment sink -tiki bar
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -tiki bar only used on the weekend
[31B-03-4] No soap provided at handwash sink. -tike bar,only used on the weekend
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
[16-21-4] Accumulation of debris on exterior of warewashing machine. -small amount of debris on top of dish machine
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -2 small co tanks not secured next 1st floor walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above cook line
[06-09-1] 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. -Mahi
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -soup area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -3 ovens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove wall soiled with grease
[08B-12-5] Stored food not covered. -marinade
[53B-13-5] 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. -viewed certificate for kitchen,unable to find other certifications

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. -gasket torn on 2 door true cooler on cook line
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount on white plastic,kitchen -small amount in ice machine a tiki bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -large vents by walk in cooler
[35A-03-4] Dead roaches on premises. -1 dead roach on floor in storage room -1 dead roach on floor next to ice machine. Per manager had pest control on Monday
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shoes in food storage room
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 4 ovens building up of grease
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Tiki bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -grease build up on hood filters -back wall of stove burners soiled with grease
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment -floor soiled by bread cooler
[08A-02-6] Raw animal food / beef stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -bar chlorine 400 ppm corrected to 100 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Seared sesame crusted ahi tuna ,asterisk on item no asterisk at consumer advisory . Manager printed new menus
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -meat loaf

Disposition: Warning Issued
[41-10-4] Toxic substance/chemical improperly stored. -glass cleaner store with cups in tiki bar
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Mixer head
[31A-09-4] Handwash sink not accessible for employee use at all times. -sanitizer bucket in handsink at tiki bar
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[02A-01-4] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -provided
[32-07-4] Bathroom facility not clean. -walls soiled in employee bathroom
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf with liquor
[08B-38-4] Food stored on floor. -bag of potatoes on floor in storage room
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled traulsen cooler and sandwich cooler -grease build up around stove ,fryers and flat grill -exterior of oven soiled with grease -hood filters above char grill -exterior of mixer and stand
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pasta 46f to 50f per chef made yesterday not cooled to 41f or below in 6 hours -chowder 92f per chef been cooling for 5 hours
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -Chowder 92f per chef has been cooling since 10 approximately 5 hours
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -tuna
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mahi mahi 52f to 58f less than 4 hours manager voluntarily discarded -grouper 45 manager placed ice on product . -cray fish ,cooked garlic in oil ,cheese 46f to 50f less than 4 hours,Butter 50f,cooked plant food 56f less than four hours -garlic in oil 70f per chef less than 3 hours placing in walk in cooler

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf, cookline
[08B-38-4] Food stored on floor. -bag of onions on floor in prep area -plastic container of Chex mix on floor at bar-corrected
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 3 ovens soiled -interior of microwave soiled
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -second bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease back wall of stove
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -liver and salmon at room temperature
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in prep area
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm corrected to 200 ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor. -prep area
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled under cooking equipment and other equipment on cookline
[01B-01-4] Dented/rusted cans present. See stop sale.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Kidney beans,chef discarded dated 11/5
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -build of grease on char grill -can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. -colander stored in hand sink at second bar
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[11-26-1] 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. -some employees
[01C-03-4] Oyster tags not marked with last date served.
[53B-13-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked turkey,crab cakes
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount kitchen and tiki bar