Yh Seafood Clubhouse

8081 Turkey Lake Rd Ste 700, Orlando, FL 32819 · Permanent Food Service · License 5815515

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 5 intermediate (1 repeat), 11 basic (2 repeats); basic violations cost 12 at most
-34
Violations at the Oct 16 complaint check
1 basic; 2 also cited at the Oct 1 routine inspection and counted there; basic violations cost 12 at most
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct162026

Complaint check

3 violations found

First visitOct 16, 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.
3 violations found:
- 3 Basic
What the inspector cited
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of oven in back prep line -exterior of oven eyes in kitchen
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Throughout kitchen
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct12026D66Routine inspection18 violations, 2 high priority No follow-up needed

First visitOct 1, 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.
18 violations found:
- 2 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken stored over ready to eat cooked noodles in back walk in cooler, operator removed and relocated to proper hierarchy
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used for food storage - direct contact with food.
  In walk in cooler
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Milk opened more than 24 hours not labeled
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink in back storage area across
  No paper towels or mechanical hand drying device provided at handwash sink.
  At handwashing sink nearest to cooks line
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Near dish machine area
Basic11
- Code 08, Food protection and cross-contamination: Stored food not covered.
  In walk in freezer
  Food stored on floor.
  -bowl of raw chicken stored on floor -buckets of soy sauces in walk in cooler (beer cooler) -container of oil stored on floor in hallway
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink stored on prep table in dim sum area across
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  On cooks line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets of all reach in coolers throughout kitchen -exterior of reach in coolers -dish racks -hood system in dim sum area across
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  From handwashing sink near cooks line
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  By dish area / cooks line / handwashing sink
  Wall soiled with accumulated grease, food debris, and/or dust.
  By dim sum area / dry storage By prep sinks By dish machine
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  In back storage area
  Repeat violation
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.