YACHT & COUNTRY CLUB INC (THE)

Name: YACHT & COUNTRY CLUB INC (THE)
Address: 3330 SE GOLF TRAIL, STUART, FL, 34997, US
Rating: 46.7

3330 SE GOLF TRAIL, STUART, FL 34997

License #5300047

🏌️ Club/Private ℹ️

46.7 Grade F / 100

Failing Health Score

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Latest inspection

October 30, 2026 · 8 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

YACHT & COUNTRY CLUB INC (THE) in STUART currently holds an InspectFL Health Score of 46.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 30, 2026. Across those visits, inspectors documented 41 total violations — 23 critical, 9 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 12, 2025

The latest inspection on October 30, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

YACHT & COUNTRY CLUB INC (THE) 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: Administrative complaint recommended
[01B-28-5] 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 expo station- container of salsa dated 10/22/26 not used within 7 days - see stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw pork stored over precooked hot dogs - operator removed and stored properly. At reach in cooler by bake station - raw shell eggs stored over container of oil and milk- operator removed and stored properly.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At coffee station -single service coffee filters not protected- operator placed in container with lid.
[53B-14-5] 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. Maria Vasquez expired 07/08/25
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. At cookline reach in cooler - in use avocados with sticker still attached - educated operator- employee removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At reach in cooler by expo station - Milk 50F- cold holding-food not prepared or portioned today- food out of temperature for 1 hour- operator moved to walk in cooler to quick chill.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At tall reach in cooler by expo station- non food grade paper towels used in direct contact with chopped parsley- operator removed.
[41-17-4] Spray bottle containing toxic substance not labeled. At dishwashing area chemical spray bottle not labeled - operator labeled.

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean bowls stored on shelf, not inverted.
[12B-07-4] 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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee eating in prep area.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At kitchen, clean bowls stored not inverted with water inside. Wet nesting. Operator removed.
[01B-01-4] Dented/rusted cans present. See stop sale. At dry storage, 3 #10 cans of tomatoes dented.
[12A-13-4] 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.
[09-01-4] 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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At cookline, cut pastrami. See stop sale.
[01B-02-5] 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.
[03A-02-5] 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.
[41-10-4] 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.
[03D-15-4] 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.