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Eau Gallie Yacht Club Restaurant

Eau Gallie Yacht Club Restaurant
100 Datura Dr
Indian Harbour Beach, FL 32937
(321)773-2600

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Emergency Closure Orders Since October 2008

Notice According to Florida Statute 509.035; an emergency closure is not a disciplinary action, but rather an action taken to mitigate conditions that pose an elevated risk to the health, safety or welfare of the public or the establishment's employees. The licensee is closed until the conditions are corrected. Examples of conditions warranting immediate closure include: lack of approved utilities or hot water, sewage backups or overflows, fire damage, pest infestation or inadequate refrigeration.

A 24-hour callback inspection will be performed after an emergency closure or emergency suspension of license. The establishment may reopen only when a division inspection shows that all critical violations that caused the suspension are corrected.


Eau Gallie Yacht Club Restaurant, Indian Harbour Beach was ordered Closed on September 09, 2014 due to Roach Activity and was allowed to Reopen on September 10, 2014

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2 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Eau Gallie Yacht Club Restaurant either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Eau Gallie Yacht Club Restaurant or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2010053464 - On November 17, 2010 Eau Gallie Yacht Club Restaurant, Indian Harbour Beach was ordered to pay $500 for violations observed during its October 05, 2010 inspection.

Case Number: 4--2014039157 - On October 07, 2014 Eau Gallie Yacht Club Restaurant, Indian Harbour Beach was ordered to pay $400 for violations observed during its September 09, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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2 Food Service Inspections Since July 1, 2014
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 5413436
Inspection Date: Wednesday, September 10, 2014
Inspection Number: 2393078
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency Order Callback Complied - Return visit resulting from a previous facility closure found violations to be corrected.
Total Number of Violations: 8
Number of High Priority Violations: 2
Number of Intermediate Violations: 3
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **. Repeat Violation** **Warning**
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. Potatoes **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Oppm sanitizer on cloths. Fixed at Quat 200ppm **Corrected On-Site** **Warning** nsu
08B-02-4 High Priority.Displayed food not properly protected from contamination. There are croutons and crackers not underneath the sneeze guard on buffet **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45f. Corrective action taken **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
08B-06-4 Intermediate.Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. Croutons and brownie **Warning**
08B-03-4 Intermediate.Self-service salad bar/buffet not provided with proper dispensing utensils. Croutons on salad bar **Warning**

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 5275704
Inspection Date: Tuesday, September 09, 2014
Inspection Number: 2393078
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Emergency order recommended - Conditions have been found that endanger the health and safety of the public requiring immediate closure of the establishment.
Total Number of Violations: 16
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 9
Details
ViolationObservations of Inspector [as written on inspection]
23-06-4 Basic.Build-up of food debris, dust or dirt on nonfood-contact surface. Reach in cooler in main bar **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Broccoli **Corrected On-Site** **. Repeat Violation** **Warning**
35A-03-4 Basic.Dead roaches on premises. There are 4 dead roaches behind the bar. There is 1 dead roach under the dish machine. There is 1 dead roach in the light shield in the kitchen There is 1 dead roach in main bar in the cabinet and 1 dead in the front bar on the liquor shelf **Warning**
08B-12-4 Basic.Food stored in holding unit not covered. Walk in freeer cheesecake **Warning**
36-24-4 Basic.Hole in wall. Small holes by handsink **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board. **. Repeat Violation** **Warning**
08B-55-4 Basic.Raw fruits/vegetables not washed prior to cutting/shredding. Potatoes **Warning**
36-25-4 Basic.Wall in disrepair. By walk in cooler **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. Oppm sanitizer on cloths. Fixed at Quat 200ppm **Corrected On-Site** **Warning**
08B-02-4 High Priority.Displayed food not properly protected from contamination. There are croutons and crackers not underneath the sneeze guard on buffet **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cheese 45f. Corrective action taken **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw shrimp over onion rings **Warning**
35A-05-4 High Priority.Roach activity present as evidenced by live roaches found : Observed one live roach on the floor on the cook line. Observed one live live roach on the wall in the salad prep area. Observed 4 live roaches in the bakery. . 2 crawling on the wall behind the bakery table and there was 2 crawling on the wall behind the utensil rack. Observed 3 live roaches crawling on the wall in the prep room. Observed 2 live roaches on the floor by the walk in in cooler door in the kitchen. **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
08B-06-4 Intermediate.Food dispensed at the salad bar/buffet line or customer self-service area without the use of scoops, tongs, deli papers, self-dispensing units, gloves or other utensils. Croutons and brownie **Warning**
08B-03-4 Intermediate.Self-service salad bar/buffet not provided with proper dispensing utensils. Croutons on salad bar **Warning**

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3 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 5216753
Inspection Date: Friday, April 04, 2014
Inspection Number: 2279552
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 4
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women''s bathroom. Employee restroom **. Repeat Violation** **Warning**
14-11-4 Basic.Equipment in poor repair. Prep box. Not in use **Warning**
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. Deli cabinet **Warning**
22-20-4 Intermediate. Moderate Accumulation of black mold-like substance in the interior of the ice machine. **Warning**

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4949080
Inspection Date: Thursday, April 03, 2014
Inspection Number: 2279552
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of High Priority Violations: 8
Number of Intermediate Violations: 7
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
36-38-4 Basic.Attached equipment moderately soiled with accumulated dust. Fan over prep table **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Cooked asparagus **Warning**
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Employee restroom **. Repeat Violation** **Warning**
14-11-4 Basic.Equipment in poor repair. Prep box. Not in use **Warning**
14-43-4 Basic.Gaskets/seals on holding unit in poor repair. Deli cabinet **Warning**
03A-15-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in reach-in cooler cold held at greater than 41 degrees Fahrenheit. Cooler c. H Oysters 54° scallops 50° 49° cod trout 49° raw beef 40° butter 57°. Chef states placed all items in cooler at 11:30 found at 1:30 out of temperature recommend to rapid chill to 41° **Warning**
03A-16-4 High Priority.All potentially hazardous (time/temperature control for safety) foods in walk-in cooler cold held at greater than 41 degrees Fahrenheit. Prep Walk in cooler: cooked roast beef 48° cooked chicken 51° 49° lamb stew 47° cooked rice 49° raw pork chops 47° cooked sausage 50° cooked chicken 50° **Warning**
01B-01-4 High Priority.Dented several dented cans present. See stop sale. **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Found in the produce walk in cooler over night. **. Repeat Violation** **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw steaks stored over sauces and cooked bacon crumbles in cook line cooler. **Corrected On-Site** **. Repeat Violation** **Warning**
12A-02-4 High Priority.Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Warning**
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Raw oysters, assorted fish raw beef in the cook line cooler. **. Repeat Violation** **Warning**
41-27-4 High Priority.Wiping cloth chlorine sanitizer solution exceeds the maximum concentration allowed. Bleached out sticks **Corrected On-Site** **Warning**
22-20-4 Intermediate. Moderate Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
14-74-4 Intermediate.Cold holding equipment incapable of maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Low boy roll top cooler found at 60° Heavy ice build up on the interior of cooler **Warning**
03D-16-4 Intermediate.Cooked chicken (time/temperature control for safety) tightly covered while cooling. **Corrected On-Site** **Warning**
22-22-4 Intermediate.Encrusted material on can opener blade. **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. **Corrected On-Site** **Warning**
14-77-4 Intermediate.Reach-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. 4 door dessert cooler found at 50° **Warning**
14-76-4 Intermediate.Walk-in cooler not maintaining potentially hazardous (time/temperature control for safety) food at proper temperatures. Do not store potentially hazardous (time/temperature control for safety) food in this unit until the unit is capable of maintaining foods at 41 degrees Fahrenheit or colder. Prep walk in cooler found at 50° heavy ice build up around coils and water dripping no to foods **Warning**

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4949079
Inspection Date: Thursday, November 14, 2013
Inspection Number: 2279551
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of High Priority Violations: 4
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
32-12-4 Basic.Covered waste receptacle not provided in women's bathroom. Employee bathroom
13-07-4 Basic.Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch obn server
14-48-4 Basic.Nonfood-contact equipment not designed and constructed in a durable manner. There is corkboard in prep area on service line
09-01-4 High Priority.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. Cook touching food with bare hands, onion rings
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Feta 49f, cheddar 37f, cut lettuce 50f
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. Raw lobster over ready to eat claw meat. Corrected on site
01B-02-4 High Priority.Stop Sale issued on potentially hazardous (time/temperature control for safety) food due to temperature abuse. Prep box on line
02C-03-4 Intermediate.Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Deli meat ends
31B-02-4 Intermediate.No paper towels or mechanical hand drying device provided at handwash sink. Bar

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2 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4846669
Inspection Date: Friday, February 15, 2013
Inspection Number: 2260895
Visit Number: 2
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Salad plates on buffett **Warning**

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4846492
Inspection Date: Friday, December 14, 2012
Inspection Number: 2260895
Visit Number: 1
Inspection Class: Food
Inspection Type: Complaint Full
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical.- Stop Sale issued on potentially hazardous food due to temperature abuse (see Stop Sale Notice). **Warning**
01B-24-1 Critical.- Ready-to-eat potentially hazardous food not consumed/sold within 7 days after opening/preparation. Food may not be served. Soup dated made11/28, discarded by chef **Corrected On-Site** **Warning**
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Buffett items. Put out at 11:30, made before then **Corrected On-Site** **. Repeat Violation** **Warning**
08A-21-1 Critical.- Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Over rolls and relish tray **Warning**
08A-23-1 Critical.- Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw fish on plate with cooked fish **Warning**
08A-28-1 Critical.- Observed food stored on floor. **Warning**
12A-09-1 Critical.- Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on several servers,bartender for small bar near kitchen **Warning**
12B-03-1 Critical.- Observed employee drinking from an beverage container in a food preparation or other restricted area. Line **Warning**
22-22-1 Critical.- Observed encrusted material on can opener. **Corrected On-Site** **Warning**
24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Salad plates on buffett **Warning**
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Bar by kitchen **Warning**
32-17-1 Critical.- Handwashing cleanser lacking at handwashing lavatory. Bar by kitchen **Warning**
41A-08-1 Critical.- Observed toxic item stored by utensils. Stainless polish by straws **Warning**
51-11-1 Carbon dioxide/helium tanks not adequately secured. **Warning**
53B-08-1 Critical.- No proof of required state approved employee training provided. To order approved program food safety material, call DBPRs contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. **Warning**

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2 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4292385
Inspection Date: Friday, May 11, 2012
Inspection Number: 2062047
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 11
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical.- Stop Sale issued on potentially hazardous food due to temperature abuse. Stop sale at 3 on all potentially hazardous foods
01B-23-1 Critical.- Nonexempt fish has not undergone proper parasite destruction. Fish must be served cooked or discarded. Smoked salmon. Provide documentation or cook to proper temperatures
02-07-1 Critical.- Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cheese ends in walk in
03A-07-1 Critical.- Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. All salads on buffett 46-48f.
04-01-1 Critical.- Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ice bath on buffett not holding food at 41f or below
12A-02-1 Critical.- Observed hand wash sink used for purpose other than washing hands. Filling water pitchers
12A-09-1 Critical.- Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on server
14-41-1 Food-contact surface not smooth and easily cleanable. Cardboard in use on shelf in dry storage
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. Dish handsink
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
51-16-1 No plan review submitted and renovations in progress. Bar added Submit within 30 days and get approval within 60

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4292386
Inspection Date: Tuesday, December 13, 2011
Inspection Number: 2062048
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 17
Number of Critical/Risk Violations: 13
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse Cheese tray items out on display for several hours at improper temp
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cheese 53f entire tray
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Ice bath not holding items ar=t 41f
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Pork over rte salmon and cooked shrimp on speed rack in cooler
08A-28-1 Critical. Observed food stored on floor. Coconut and rock salt in storage
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Waitress with watch serving cakes
14-41-1 Food-contact surface not smooth and easily cleanable. Cardboard on shelves -reuse
22-21-1 Critical. Observed soil buildup inside ice bin.
32-10-1 Critical. Covered waste receptacle not provided in women's bathroom. Employee bath
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Bar
32-17-1 Critical. Handwashing cleanser lacking at handwashing lavatory. Bar
33-16-1 Observed open dumpster lid.
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.
37-05-1 Observed wall with scuff marks
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. James
53A-19-1 Critical. Observed expired Food Manager Certification. Chef
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Bar staff

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4 Food Service Inspections for July 1, 2010 - June 30, 2011
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 3987341
Inspection Date: Thursday, April 28, 2011
Inspection Number: 1979371
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 0
Details
ViolationObservations of Inspector [as written on inspection]
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. 53f bleu cheese,cheese on tray all ove 50f
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Salmonover re lettuce
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Beef over szucd Corrected On Site.
08A-26-1 Critical. Observed raw animal food stored over ready-to-eat food. Raw shrimp over cooked krab
08A-28-1 Critical. Observed food stored on floor. Open case of chestnuts and soup in dry storage
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands apples
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands garlic
12B-03-1 Critical. Observed employee drinking from an open beverage container in a food preparation or other restricted area. On line
53B-08-1 Critical. No proof of required employee training provided. All public food service establishments must provide the division with proof of employee training upon request, including, but not limited to, at the time of any division inspection of the establishment. Pro

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4159630
Inspection Date: Wednesday, December 22, 2010
Inspection Number: 1979372
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 0

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 4122794
Inspection Date: Tuesday, October 05, 2010
Inspection Number: 1979372
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 8
Number of Critical/Risk Violations: 6
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Violation: 01B-16-1Stop Sale issued on potentially hazardous food due to temperature abuse. 10-5 yogurt 60f cheese tray cheese 65f items out for undetermined time, Stop sale on sliced cheese tray and all sliced meats on buffett
03A-07-1 Critical. Violation: 03A-07-1Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. YOGURT 60f, muenter 55f, provolone 65,corned beef 58f,turkey 50f
04-01-1 Critical. Violation: 04-01-1Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Buffett table -cold hold tables with ice not holding lunchmeats,salads and cheeses 41f or below
08A-07-1 Critical. Violation: 08A-07-1Unpackaged food not protected from customer sneeze range on bufffett. Bread ,pickles,etc
08A-20-1 Critical. Violation: 08A-20-1Displayed food not properly protected from contamination. Fruits, block cheeses,etc on buffett have no sneeze guards
08A-20-1 Critical. Violation: 08A-20-1Displayed food not properly protected from contamination. Soup on buffett has inproper sneeze guard
24-05-1 Violation: 24-05-1Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Cups and plates on buffett. Dishes and soup cups
24-07-1 Violation: 24-07-1Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Soup spoons have customer eating end exposed to customer Silver ware

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 3987342
Inspection Date: Friday, October 01, 2010
Inspection Number: 1979372
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 28
Number of Critical/Risk Violations: 21
Number of Noncritical Violations: 7
Details
ViolationObservations of Inspector [as written on inspection]
01B-16-1 Critical. Stop Sale issued on potentially hazardous food due to temperature abuse. All items on buffett out of temp
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Missing ending dates
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Sour cream 52f on buffett
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Lunch meats on buffett between 52f and 55f.
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Cantelope 53f on buffett
03B-03-1 Critical. Potentially hazardous food not held at 135 degrees Fahrenheit or above. Noodles and sauce on buffett 118f
04-01-1 Critical. Cold holding equipment incapable of maintaining potentially hazardous food at proper temperatures. Buffett table
08A-04-1 Critical. Observed unwashed fruits/vegetables stored over other ready-to-eat food. Tomatos over lunchmeat
08A-07-1 Critical. Unpackaged food not protected from customer sneeze range on bufffett. Bread ,pickles,etc
08A-20-1 Critical. Displayed food not properly protected from contamination. Soup on buffett has inproper sneeze guard
08A-20-1 Critical. Displayed food not properly protected from contamination. Fruits, block cheeses,etc on buffett
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over ready to ear soups in walk in
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Observed raw chicken over raw beef in dessert walk in
08A-28-1 Critical. Observed food stored on floor. Boxes of potatos in walk in
12A-09-1 Critical. Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches on food preparers
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands. Rolls put onto grill
12B-03-1 Critical. Observed employee drinking from an beverage container in a food preparation or other restricted area. Line
12B-07-1 Critical. Observed an beverage container on a food preparation table or over/next to clean equipment/utensils. Drink by spices in dessert pantry
13-01-1 Observed employee stickeing guest check book down rear or pants
15-12-1 Nonfood-contact equipment not designed and constructed in a durable manner. Microwave in wait station on glass plates.
22-27-1 Critical. Observed food-contact surfaces encrusted with grease and/or soil deposits. Gaskets on soup base container
24-05-1 Clean glasses, cups, utensils, pots and pans not stored inverted or in a protected manner. Cups and plates on buffett
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Soup spoons have customer eating end exposed
26-02-1 Observed reuse of single-service articles. Old boxes under condiments in dry storage
26-02-1 Observed reuse of single-service articles. Bar-discussed with bartender
33-16-1 Observed open dumpster lid.
41A-08-1 Critical. Observed toxic item stored by utensilsfuel and sterno bu y clean trays in storage
53A-01-2 Critical. Manager lacking proof of Food Manager Certification. Chef

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2 Food Service Inspections for July 1, 2009 - June 30, 2010
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 3651132
Inspection Date: Friday, April 30, 2010
Inspection Number: 1868323
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical. Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Cod cut en
08A-15-1 Critical. Office personnel serving themselves from walk in cooler.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands. Peppers Corrected On Site.
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area. Person can behind line and took bacon
14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Last date 8-09
23-05-1 Observed residue build-up on nonfood-contact surface. Push cart
37-04-1 Observed wall soiled with accumulated black debris in dishwashing area.

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 3651133
Inspection Date: Tuesday, December 29, 2009
Inspection Number: 1868324
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 5
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided.
12A-22-1 Critical. Observed food employee touching ready-to-eat food with their bare hands pickles
12B-02-1 Critical. Observed employee eating in a food preparation or other restricted area. Front of hoise manager eating on front line
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Plates right side up. Repeat Violation.
53B-06-1 Critical. Employees not informed of acceptable sanitary practices. Front of house staff observed not washing hands after wiping face,bare hand contact and eating onne,etc. Recommend employee training

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2 Food Service Inspections for July 1, 2008 - June 30, 2009
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 3196761
Inspection Date: Tuesday, April 21, 2009
Inspection Number: 1676531
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 9
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
12A-22-1 Critical. Observed food employee touching cake with their bare hands and licked his fingers. Corrected On Site.
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Bottom door of the 4 door RIC
22-17-1 Critical. Observed soiled reach-in cooler gaskets. Dessert cooler,all coolers
22-20-1 Critical. Observed buildup of slime in the interior of ice machine sheild. By walkin cooler
24-11-1 Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Corrected On Site.
25-06-1 Observed single-service articles stored without protection from contamination. Coffee stirs in the lounge
29-17-1 Waste line missing at soda gun holster. East side of bar
35A-07-1 Critical. Observed several small flying insects in bar area.
47-13-2 Critical. Circuit breaker box blocked and/or inaccessible. For reporting purposes only.

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 3196762
Inspection Date: Tuesday, November 25, 2008
Inspection Number: 1676532
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 8
Number of Critical/Risk Violations: 4
Number of Noncritical Violations: 4
Details
ViolationObservations of Inspector [as written on inspection]
14-36-1 Observed gaskets/seals on cold holding unit in poor repair. Bottom of the 4th door.
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site. Repeat Violation.
22-17-1 Critical. Observed soiled reach-in cooler gaskets. 4 door ric located in the pantry prep area
25-06-1 Observed single-service articles stored without protection from contamination. Straws
29-17-1 Waste line missing at soda gun holster. Eastvside of bar.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Corrected On Site. Repeat Violation.
47-06-2 Critical. Observed orange and brownextension cord in use for non-temporary period. For reporting purposes only. Bakery prep room
50-07-1 Critical. Observed incorrect information on Hotel and Restaurant license. Licensed for 80 seats and has 243.

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2 Food Service Inspections for July 1, 2007 - June 30, 2008
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 2956724
Inspection Date: Wednesday, May 14, 2008
Inspection Number: 1607796
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
08A-21-1 Critical. Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Bread and fruit at buffet line
08A-23-1 Critical. Observed improper vertical separation of raw animal foods and ready-to-eat foods. Raw chicken over raw beef in the meat box cooler Corrected On Site.
14-27-1 Water treatment device has not been inspected or serviced according to manufacturer's instructions. Icemachine in kItchen
21-11-1 Wiping cloth chlorine sanitizing solution not at proper minimum strength. Over 200 ppm Corrected On Site.
24-07-1 Cleaned and sanitized equipment, utensils, linens or single-service not properly stored. Spoons at the soup station not stored where handles are touched.
35A-07-1 Critical. Observed dozen small flying insects in bar area.
41B-01-1 Critical. Observed sanitizing solution exceeding the maximum concentration allowed. Over 200 ppm Corrected On Site.
45-01-1 Critical. Fire alarm system blocked by a t. V stand in the store room
45-02-1 Critical. Sprinkler stand pipe system blocked by tables and t. V stand in store room
45-41-1 Critical. Portable fire extinguisher tag out-of-date. Abc at the bar
46-09-1 Critical. All Exit signs in kitchen not properly illuminated when tested.

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
License ID: 2132547
Inspection Visit ID: 2956725
Inspection Date: Friday, November 30, 2007
Inspection Number: 1607797
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 4
Number of Critical/Risk Violations: 2
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
02-22-1 Critical. Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked. Salads
15-30-1 Observed cardboard in use in storage area on shelves
37-12-1 Blow off caps hanging off hood
45-39-1 Critical. Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. K

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2 Food Service Inspections for July 1, 2006 - June 30, 2007
Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
Inspection Date: Tuesday, June 26, 2007
Inspection Number: 1439038
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 10
Number of Critical/Risk Violations: 8
Number of Noncritical Violations: 2
Details
1 risk violation of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 03 which requires:
  • “03a - Cold food at proper temperatures during storage, display, service, transport and cold holding.”
  • “03b - Hot food at proper temperature.”
  • “03c - Foods properly cooked/reheated.”
  • “03d - Foods properly cooled.”
2 risk violations of code 08 which requires:
  • “08a - Food protection during storage, preparation, display, service, transportation.”
  • “08b - Cross-contamination, equipment, personnel, storage.”
  • “08c - Potential for cross-contamination, storage practices; damaged food segregated.”
1 violation of code 14 which requires:
  • “Food contact surfaces designed, constructed, maintained, installed, located”
1 violation of code 15 which requires:
  • “Non-food contact surfaces designed, constructed, maintained, installed, located”
1 critical violation of code 17 which requires:
  • “Thermometers, gauges, test kits provided”
1 violation of code 22 which requires:
  • “Food contact surfaces clean and sanitized.”
1 critical violation of code 47 which requires:
  • “Electrical wiring - adequate, good repair (For Reporting Purposes Only)”
1 critical violation of code 48 which requires:
  • “Gas appliances - properly installed, maintained (For Reporting Purposes Only)”

Inspection For: EAU GALLIE YACHT CLUB REST
License Number: 1500160
Inspection Date: Friday, December 29, 2006
Inspection Number: 1439039
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 3
Number of Critical/Risk Violations: 3
Number of Noncritical Violations: 0
Details
2 risk violations of code 02 which requires:
  • “02 - Original container; properly labeled, date marking, shell stock tags.”
  • “02-11 - Consumer advisory on raw/undercooked oysters.”
  • “02-13 - Consumer advisory on raw/undercooked animal products.”
1 risk violation of code 53 which requires:
  • “53a - Food management certification valid.”
  • “53b - Employee training verification.”

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Eau Gallie Yacht Club Restaurant in Indian Harbour Beach Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Indian Harbour Beach's Eau Gallie Yacht Club Restaurant.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Eau Gallie Yacht Club Restaurant may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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