Yacht Club Bar & Loung
Last inspected: May 8, 2026
45
Score
The health department has logged 11 inspections at Yacht Club Bar & Loung, the earliest from 2022. The most recent visit was on May 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
“Ready-to-eat” accounts for the largest share of issues, appearing five times across the record.
That's lower than the typical New Smyrna Beach restaurant, which scores around 70. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
May 8, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Live, small flying insects found - 1 in the bar - 2 outside walk in cooler - 1 in the dish area - 1 on cookline **Warning**
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Shrimp cocktail 4/29 Chili 4/30 **Warning**
01B-24-5
High Priority - 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. Glass washer **Warning**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - Half and half in the bar. - Operator discarded **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets Soda gun in the bar. Corrected On-Site** **Corrected On-Site** **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Single-service articles improperly stored. Cases upstairs on the floor **Warning**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 400 ppm . Brand requires 150-400 ppm **Corrected On-Site** **Warning**
21-08-4
45
Nov 25, 2025
Routine - Food
No violations found.
100
Nov 21, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Feb 25, 2025
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. IFSEA. Operator provided list of employees, training date, tests, and approved material but no certificates. **Warning** - From follow-up inspection 2025-02-25: **Time Extended**
53B-09-4
90
Feb 20, 2025
Complaint Full
5 critical violations. 6 major violations. 2 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Toilet Rooms Maintained
FL-53
17
Dec 14, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Buerre sauce 44-45F from previous day cooling in covered 1/6 pan inside of 1/3 pan, top of cookline cooler. - cooked beef 58F in the center, cooling from previous day in walk in cooler **Warning** - From follow-up inspection 2024-12-14: Demi 56F, chili 46F, chowder 44F, all cooling overnight. Stop sale **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-12-14: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by storage rack and buckets on the floor in front of it **Corrective Action Taken** **Warning** - From follow-up inspection 2024-12-14: **Time Extended**
31A-09-4
67
Dec 13, 2024
Routine - Food
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. In upstairs single service storage/catering storage area: 2 on the floor under FACP. 3 on the floor next to single service storage **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese over fill line 44F, cookline. Operator discarded. - butter left out for a couple of hours on the stove (off) 73f. Operator discarded **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - Buerre sauce 44-45F from previous day cooling in covered 1/6 pan inside of 1/3 pan, top of cookline cooler. - cooked beef 58F in the center, cooling from previous day in walk in cooler **Warning**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Almond encrusted Brie 12/4 **Warning**
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. Dish area blocked by storage rack and buckets on the floor in front of it **Corrective Action Taken** **Warning**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken glass inside of mug cooler, bar. Bottom and ledges **Corrected On-Site** **Warning**
23-03-4
41
Apr 18, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Burre blanc 3/21, fresh mozzarella 4/4, Demi glaze 4/10. **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, slaw 50F, scallops 46F, crab 48F, corn 47F, cookline cooler across from burners. Moved to walk in cooler. Less than 4 hours. Melted butter in squeeze bottle 89F. Operator discarded. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open fresh mozzarella walk in cooler **Repeat Violation**
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
61
Nov 16, 2023
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Hot dogs 11/5 - old label per operator
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. pork broth 11/8
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brown butter and cooked garlic oil 81F overnight
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Clarified butter oil 117F Advised to reheat to 165F to hot hold at 135F or above. **Corrective Action Taken**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Demi glaze 48-50F in reach in cooler from previous day
03D-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For Hollandaise. Issued to operator
03F-10-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open ham, Canadian bacon, chili from Sunday
02C-03-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Yellow Edge grouper advertised on menu - When asked to identify, operator provided recent invoice for black gag grouper sold instead. Operator started printing new menus to replace. **Corrective Action Taken**
52-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna stack on bar menu **Corrected On-Site**
02B-01-5
Basic - 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. Grouper
06-09-1
Basic - Food stored on floor. Cases of soda in the closet
08B-38-4
Basic - Raw fruits/vegetables not washed prior to cutting/preparation. Romaine heads **Corrected On-Site**
08B-39-4
23
Jun 13, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Dec 28, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Egg salad 10/12, red cabbage 10/13, Cole slaw 10/13, chef butter 9/17, red slaw 10/15 **Warning** - From follow-up inspection 2022-12-28: Onion soup 12/21 chicken soup 12/20 **Time Extended**
01B-24-5
86
Frequently Asked Questions
When was Yacht Club Bar & Loung last inspected?
The most recent health inspection at Yacht Club Bar & Loung on file is from May 8, 2026. The public record contains 11 inspections in total.
What is the most common violation at Yacht Club Bar & Loung?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Yacht Club Bar & Loung.
How does Yacht Club Bar & Loung compare to other restaurants in New Smyrna Beach?
Yacht Club Bar & Loung most recently scored 45 out of 100, which is lower than the New Smyrna Beach average of 70.
Has Yacht Club Bar & Loung's inspection record improved over time?
Results have been roughly steady. Inspections at Yacht Club Bar & Loung have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Yacht Club Bar & Loung means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Yacht Club Bar & Loung inspected?
Based on the inspection history on file, Yacht Club Bar & Loung is inspected around three times per year on average.
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