CORAL REEF YACHT CLUB

Name: CORAL REEF YACHT CLUB
Address: 2484 S BAYSHORE DR, MIAMI, FL, 331334796, US
Rating: 75.7

2484 S BAYSHORE DR, MIAMI, FL 331334796

License #2317734

🏌️ Club/Private ℹ️

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 6, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CORAL REEF YACHT CLUB in MIAMI currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 6, 2026. Across those visits, inspectors documented 50 total violations — 8 critical, 5 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 17, 2024

The latest inspection on March 6, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CORAL REEF YACHT CLUB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[24-21-4] Clean equipment and utensils stored under sewer lines that are not shielded to intercept potential drips. Observed at dish area. Tray of clean cups stored under hand sink. Operator removed.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at cookie storage reach in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed along cook line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at cook line ovens and microwaves.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed for all hand sinks in kitchen.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of raw chicken, beef and sousvide items not date and time labeled. As per chef was done the night before. Chef removed to begin placing labels.
[36-50-4] Unclean building components, attachments or fixtures. Observed cook line hood filters soiled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator replaced empty container and primed dish machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer bags of chicken stored on top of box of dumplings. Operator removed.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for clam tags.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at hand sink in walk in cooler area used as dump sink with ice and food remnants inside.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stored on prep table next to steam bins. Employee removed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed at cook line oven doors.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed throughout.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed packages of cooked chicken and cooked steaks that are vacuum sealed on site bearing no date and time label. As per chef items were sealed the night before.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed reduced oxygen packages of salmon, wahoo and grouper as per operator done on site with no approved HACCP plan. See Stop Sale. Operator segregated to discarded items.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed reduced oxygen packages of salmon, wahoo and grouper as per operator done on site with no approved HACCP plan.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed for oyster and clam tags.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packages of salmon, wahoo and grouper as per operator done on site with no approved HACCP plan. See Stop Sale. Operator segregated to discarded items.