KEY BISCAYNE YACHT CLUB 2ND FLOOR KITCHEN
180 HARBOR DRIVE · KEY BISCAYNE · Dade County · FL 33149
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion soup inside walk in cooler cooling from the previous day at 56°F. Crab chowder soup inside walking cooler from the previous day at 56°F.
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine Dishwasher machine no with o ppm chlorine solution.
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee put on gloves no handwashing on bar area.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed French onion soup (56F – Cold Holding), crab chowder (56F – Cold Holding) inside walk in cooler in main kitchen area. As per chef was prepared the day before.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in different unit throughout the kitchen(49F – Cold Holding); grouper (46F – Cold Holding); white fish (44F – Cold Holding); Mac and cheese (42F – Cold Holding); octopus (42F – Cold Holding); French onion soup (56F – Cold Holding); conch chowder (44F – Cold Holding); crab chowder (56F – Cold Holding); raw beef (44F – Cold Holding); raw chicken (42F – Cold Holding); liquid egg (47F – Cold Holding) second walk in cooler-butter (33F – Cold Holding); shredded cheese (42F – Cold Holding); Cuban sandwich (42F – Cold Holding); lettuce (48F – Cold Holding) mahi (42F – Cold Holding); shrimp (175F – Cooking); skirt steak (159F – Cooking); lettuce (62F – Cold Holding); cut tomato (52F – Cold Holding); pineapple pickles (52F – Cold Holding); cabbage (51F); lobster (137F – Hot Holding); garlic in oil (77F – Cold Holding); butter (69F – Cold Holding); breaded steak (42F – Cold Holding) risotto (62F – Cold Holding) on top of prep table in 3 floor.
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose Bibb in main kitchen wall behind grill station no vacuum breaker.
Intermediate 6
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Food products under the cooling process covered inside the walk in cooler.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed knives that was soiled was stored inside holster in cook line.
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed a Bain Mary inside hand washing sink located next to walk in cooler in the kitchen located in second floor.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel in handwashing sink located in bar area- second floor.
31B-03-4Intermediate – No soap provided at handwash sink. Observed no handwashing washing sign in second floor at handwashing sink at bar area, coffee area and 3 floor kitchen.
29-28-4Intermediate – Water treatment device has not been inspected or serviced according to manufacturer's instructions. Ice machine water filter with a 2023 replacement date.
Basic 19
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed both ice machine with the interior soiled with mold like substance. Observed ice integrated ice buckets in the bar area with mold like substance.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. Observed top of dishwasher machine soiled with dust.
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed a single used container used as a scoop inside sea salt container.
24-26-4Basic – Clean equipment/utensils not stored at least 6 inches above the floor. Observed several cutting boards stored on the floor on main kitchen.
24-14-4Basic – Clean ice scoop stored on a wall holster that was soiled.
24-06-4Basic – Clean utensils or equipment stored in dirty drawer or rack. Observed pizza peel stored on top of pizza oven.
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Observed yellow cutting boards stored with cut marks and is no longer cleanable across salad station.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink container stored on top of prep table next to salad station.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored on top of prep table across cook line.
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. Observed a gap on exit kitchen door in main kitchen area.
08B-38-4Basic – Food stored on floor. Observed bag of flour on the kitchen area floor.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed knives store between two prep table across cooking line.
10-20-4Basic – In-use tongs stored on equipment door handle between uses. Observed tongs on oven handles in kitchen area.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed throughout kitchen area utensils in standing water 79F.
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at handwashing sink in second floor kitchen bar area, and 3 floor kitchen area.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the top of pizza oven, and kitchen oven-soiled with dust.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping clothes throughout entire kitchen not stored in sanitizer solution.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Container with Flour no labels.
Inspector observations synchronized from DBPR on August 12, 2026 5:30 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.