Yacht Club Food Prep
501 E Camino Real, Boca Raton, FL 33432 · Permanent Food Service · License 6013512
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection1 high priority, 1 intermediate-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 visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator states they can items on premises. 12 jars of velote, 8 jars of shrimp stock, 2 jars of tomato water, 8 jars of radish soup, 23 jars of duck Demi glaze, 40 jars of chicken consomme, 9 jars picked radish,6 jars bearer blanc, 5 jars of mushrooms, 3 jars of lentils. See stop sale.
Intermediate1
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator states they can items on premises. 12 jars of velote, 8 jars of shrimp stock, 2 jars of tomato water, 8 jars of radish soup, 23 jars of duck Demi glaze, 40 jars of chicken consomme, 9 jars picked radish,6 jars bearer blanc, 5 jars of mushrooms, 3 jars of lentils. See stop sale.
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
- Stop sale
- An order that the food can’t be sold or served.