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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
LITTLE TOMOKA YACHT CLUB in ORMOND BEACH currently holds an InspectFL Health Score of 57 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 15, 2026. Across those visits, inspectors documented 75 total violations — 6 critical, 10 major, 59 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on May 15, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
LITTLE TOMOKA YACHT CLUB has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [24-06-4] Clean knives stored in soiled rack.
- [36-73-4] Floor soiled/has accumulation of debris. -heavy accumulation of grease/food debris under fryer. -floor soiled in corner by dish machine and three compartment sink.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -flour/breading container (on bottom shelf of prep table) heavily soiled. -accumulation of food debris/grease on stovetop. -rolling cart at cookline soiled with grease/dust.
- [25-32-4] Reuse of single-service or single-use articles. -reuse of sour cream and relish containers.
- [33-34-4] Storage area not maintained clean and organized. -stainless steel storage shelf in back kitchen area.
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine. -bottom of wall in prep area soiled.
- [14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -breading stored in sterilite container.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork and raw ground beef stored over cooked beef in reach in cooler.
- [22-02-4] Food-contact surface soiled. -slicer soiled.
- [41-17-4] Spray bottle containing toxic substance not labeled.
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