YH SEAFOOD CLUBHOUSE

Name: YH SEAFOOD CLUBHOUSE
Address: 8081 TURKEY LAKE RD STE 700, ORLANDO, FL, 32819, US
Rating: 0

8081 TURKEY LAKE RD STE 700, ORLANDO, FL 32819

License #5815515

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

YH SEAFOOD CLUBHOUSE in ORLANDO 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 6 times from Florida DBPR, with the most recent inspection on May 7, 2026. Across those visits, inspectors documented 146 total violations — 30 critical, 30 major, 86 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

Imported observations

146

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Passed — No Violations

Call Back - Extension given, pending
[08B-12-5] Stored food not covered. Raw fish hanging on shelf Cut lettuce
[14-17-4] Prep shelf near walking in cooler shelves with rust that has pitted the surface.
[21-10-4] Soiled dry wiping cloth in use.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Near soda area
[36-17-5] Ceiling tiles missing and/or in disrepair in dim sum kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in dish area
[24-14-4] Clean utensils stored between equipment and wall located near walk in cooler
[36-03-4] Cove molding at floor/wall juncture broken/missingin main kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. White round cutting boards
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Equipment in poor repair. Gasket walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
[08B-31-4] Food stored in undrained ice. Noodles walk in cooler
[08B-38-4] Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway
[14-69-4] Ice buildup in reach-in freezer in back kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses in both kitchens
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice
[38-01-4] Light shield damaged/in disrepair. In dish room and dry storage
[23-03-4] 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
[29-08-4] Plumbing system in disrepair. Handwash sink leaking on bottom
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[14-06-4] Wood food-contact surface not properly sealed. Used to hold ducks
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt and pepper in hallway
[03D-02-5] 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
[03D-01-5] 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)
[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.
[14-86-1] Non-food grade paper/paper towel used as liner for food container under vegetable in reach in cooler
[14-31-5] Nonfood-grade bags used in direct contact with food located walk in cooler racks
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] 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
[08A-20-5] 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
[03A-02-5] 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)
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes , Chemical stored near oil under prep table near dish area
[41-18-4] Wiping cloth sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked duck covered
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to cooks line , operator moved
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Disrepair out of use by tank
[31A-11-4] Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located in kitchen and ice machine
[01C-07-4] Raw oysters from different original containers mixed together prior to preparation for service.in walk in cooler racks
[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. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26

Call Back - Extension given, pending
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink located in kitchen and ice machine
[01C-07-4] Raw oysters from different original containers mixed together prior to preparation for service.in walk in cooler racks
[29-08-4] Plumbing system in disrepair. Handwash sink leaking on bottom
[21-10-4] Soiled dry wiping cloth in use.
[14-17-4] Prep shelf near walking in cooler shelves with rust that has pitted the surface.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Near soda area
[36-17-5] Ceiling tiles missing and/or in disrepair in dim sum kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Silverware in dish area
[24-14-4] Clean utensils stored between equipment and wall located near walk in cooler
[36-03-4] Cove molding at floor/wall juncture broken/missingin main kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. White round cutting boards
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinking in the kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[14-11-5] Equipment in poor repair. Gasket walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-22-4] Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
[08B-31-4] Food stored in undrained ice. Noodles walk in cooler
[08B-38-4] Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway
[14-69-4] Ice buildup in reach-in freezer in back kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses in both kitchens
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice
[38-01-4] Light shield damaged/in disrepair. In dish room and dry storage
[23-03-4] 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
[08B-12-5] Stored food not covered. Raw fish hanging on shelf Cut lettuce
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[14-06-4] Wood food-contact surface not properly sealed. Used to hold ducks
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt and pepper in hallway
[03D-02-5] 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
[03D-01-5] 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)
[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.
[14-86-1] Non-food grade paper/paper towel used as liner for food container under vegetable in reach in cooler
[14-31-5] Nonfood-grade bags used in direct contact with food located walk in cooler racks
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] 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
[08A-20-5] 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
[03A-02-5] 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)
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes , Chemical stored near oil under prep table near dish area
[41-18-4] Wiping cloth sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ppm
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked duck covered
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. Spoon in handwash sink next to cooks line , operator moved
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Disrepair out of use by tank
[31A-11-4] Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares
[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 chicken more than 24 hours per operator in walk in cooler
[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. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26

Warning Issued
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw duck thawing standing water
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[23-03-4] 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
[24-14-4] Clean utensils stored between equipment and wall located near walk in cooler
[29-08-4] Plumbing system in disrepair. Handwash sink leaking on bottom
[31A-11-4] Handwash sink used for purposes other than handwashing. Stored miscellaneous small wares
[38-01-4] Light shield damaged/in disrepair. In dish room and dry storage
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Near soda area
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-06-4] Wood food-contact surface not properly sealed. Used to hold ducks
[36-22-4] Floor area(s) covered with standing water. Throughout kitchen and walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout establishment
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit in kitchen by rice
[08B-12-5] Stored food not covered. Raw fish hanging on shelf Cut lettuce
[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. Two employees expired Hongchun H. Expired 4/2/26 Jie W. expired 2/2/26
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Veggie slicer Interior ice machine Interior walk in cooler soiled
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[03A-02-5] 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)
[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 chicken more than 24 hours per operator in walk in cooler
[41-10-4] Toxic substance/chemical improperly stored. Glass cleaner spray stored next to to go boxes , Chemical stored near oil under prep table near dish area
[36-17-5] Ceiling tiles missing and/or in disrepair in dim sum kitchen
[14-31-5] Nonfood-grade bags used in direct contact with food located walk in cooler racks
[08B-38-4] Food stored on floor in walk in cooler Congee on floor in hallway Salt and pepper on floor in back hallway
[01B-01-4] Dented/rusted cans present. See stop sale. Chee hoo paste
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in dried beans in dry storage area
[22-02-4] 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean spoons and forks not inverted
[29-11-4] Water leaking from pipe and/or faucet/handle. Near water heater in back storage area
[31A-09-4] Handwash sink not accessible for employee use at all times. Hotel pan in one handwash sink near dish machine area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cooks line
[01C-06-5] Clams/mussels/oysters removed from original container for long-term storage.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Several tongs on cooks line and in back cooks line
[08A-05-6] 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
[21-10-4] Soiled dry wiping cloth in use. On cooks line
[08B-38-4] Food stored on floor. Raw chicken in bowl In walk in cooler Several items frozen in walk in freezer
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of hou sauce for duck in dry storage area
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Throughout kitchen
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.

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