Coral Reef Yacht Club
2484 S Bayshore Dr, Miami, FL 33133 · Permanent Food Service · License 2317734
What drove the grade
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
How the score was calculated
- Starting score100
- Violations at the Oct 8 routine inspection7 basic (2 repeats)-9
- Safety score91
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 visitOct 8, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic7
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Observed packages of pork chops, chicken and potatoes in walk in cooler.
Repeat violation
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
Observed for various items date marked 10/3/26. Operator began to remove.
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed at reach in cooler containers of lettuce stored uncovered. Operator placed cover.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed under cook line prep table cutting board, operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed at cook line ovens and microwaves.
Repeat violation
Reach-in cooler interior/shelves have accumulation of soil residues.
Observed at prep line reach in freezer unit.
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
Observed at cook line hood filter.
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.