LAUDERDALE YACHT CLUB

Name: LAUDERDALE YACHT CLUB
Address: 1725 SE 12 ST, FORT LAUDERDALE, FL, 33316-1499, US
Rating: 75.9

1725 SE 12 ST, FORT LAUDERDALE, FL 33316-1499

License #1601588

🏌️ Club/Private ℹ️

75.9 Grade C / 100

Mixed Health Record

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Latest inspection

March 24, 2026 · 6 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

LAUDERDALE YACHT CLUB in FORT LAUDERDALE currently holds an InspectFL Health Score of 75.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 36 total violations — 7 critical, 12 major, 17 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on March 24, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Would you eat here?

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

C 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: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a gold brace, after manager instructed, employee removed bracelet.
[08B-38-4] Food stored on floor. Several food boxes and containers on floor inside walk in freezer. Employee removed to shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line filters- right side.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. -Sautéed station- butter; (51F - Cold Holding); mix fresh garlic and oil (53F - Cold Holding) Cooling drawers-; feta cheese (48F - Cold Holding); hummus (49F - Cold Holding); fish dip (47F - Cold Holding). Per employee food held less than 4 hours. Food containers moved to walk in cooler for a quick chill. Manager stated food held for 3 hours in cook line. Advised operator to use TPHC- 4 hours. Provided and explained form.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer device is not working at the time of inspection. No thermo labels available on site.

Disposition: Met Inspection Standards
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 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. Observed sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding)in pantry flip top cooler. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 5 hours. Operator discarded. Stop sale.
[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. Observed raw tuna, thawed, stored inside reduced oxygen packaging bearing label for removal upon thawing, stored at cook line. Educated operator on proper thawing procedures.
[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. Observed sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding)in pantry flip top cooler. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 5 hours. Operator discarded. Stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes (48F - Cold Holding); cut lettuce (49F - Cold Holding)in pantry flip top cooler. Per operator, foods not prepped or portioned today; foods stored in cooler for approximately 5 hours. Operator discarded. Stop sale.
[01C-10-4] Clams/mussels/oysters tag removed from original container prior to container being emptied. Observed mussels stored in walk in cooler without tag. Operator provided tag.
[31B-03-4] No soap provided at handwash sink. Observed hand soap at pantry station hand wash sink. Operator provided.

Disposition: Warning Issued
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sautéed mushrooms (53°F - Cold Holding); sautéed onions (52°F - Cold Holding); raw chicken (49°F - Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.
[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. Observed raw tuna stored in commercial rop, no oxygen flow. Operator cut packaging of tuna open to allow oxygen flow.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board at cook line. Operator removed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at bar hand wash sink. Provided hand wash sign to operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler at cook line. Operator removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over tuna salad at reach in cooler at cook line. Operator properly stored.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sautéed mushrooms (53°F - Cold Holding); sautéed onions (52°F - Cold Holding); raw chicken (49°F - Cold Holding) inside 6 drawer flip top cooler at cook line. Per operator, foods stored in cooler since 7:00am. Stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. 1)Observed blender pitcher stored in hand wash sink at bar. Operator removed.
[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 fish ROP onsite, stored in walk in freezer. Per operator, fish is not frozen prior to ROP. No approved HAACP plan or Variance. Provided special process guidance to operator. Operator discarded fish.