ST PETERSBURG YACHT CLUB Inspection – December 8, 2025

High Priority 1

#5High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Raw tuna in walk in cooler not removed from vacuum packaging prior to thaw, chef removed from inventory

Stop Sale

Intermediate 3

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Metal pot in hand sink at entrance to cook line, removed **Corrected On-Site**

Corrected On-Site

#7Intermediate16-32-5

Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No test kit for sink and surface sanitizer

#8Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Basic 4

#1Basic06-09-1

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. Raw tuna in walk in cooler not removed from vacuum packaging prior to thaw, chef removed from inventory

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#3Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table on cook line, removed **Corrected On-Site**

Corrected On-Site

#4Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters

Florida Food Watch