Deering Bay Yacht & Country Club
13610 Deering Bay Dr, Coral Gables, FL 33158 · Permanent Food Service · License 2337785
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (no follow-up needed), 4 basic (2 repeats)-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese (59°F - Cold Holding); sausage (46°F - Cold Holding)at the pizza station. As per manager food was placed around 10:00 AM this morning.
Code 22, Food-contact surfaces clean and sanitized: 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. Observed chlorine sanitizer was 0 ppm. Employee was advised to discontinue the use of the dishwasher and set up the 3 compartment sink until the dishwasher sanity properly.
Basic4
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed 5 pairs of tongs stored on the oven door handle. Employee removed them.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Observed 2 employees beard guard/restraint while engaging in food preparation..
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler door gaskets torn at the cook line.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler door gaskets soiled at the cook line. Employee cleaned it.
Fixed on the spotRepeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.