Pasadena Yacht & Country Club Dining
6300 Pasadena Point Blvd, Gulfport, FL 33707 · Permanent Food Service · License 6210264
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 Aug 14 routine inspection4 high priority (2 fixed by the Oct 26 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate (1 repeat), 6 basic (3 repeats)-31
- Administrative complaint on Aug 14, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic6
Code 03, Food out of temperature: 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.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Ice buildup in reach-in freezer outside walk in freezer
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
More time given
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cookline.
More time given
- First visitAug 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In walk in cooler- Cooked lobster dated 3/28 reduced oxygen packaged onsite, still in reduced oxygen packaging. In walk in freezer- Cooked lobster dated 3/28 reduced oxygen packaged onsite, still in reduced oxygen packaging. Raw grouper nuggets reduced oxygen packaged onsite, no date mark. In walk in cooler- Raw kobe steaks dated 5/15 reduced oxygen packaged onsite, still in reduced oxygen packaging. In walk in freezer- Dusk confit dated 1/1/26 reduced oxygen packaged onsite, still in reduced oxygen packaging.
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Fish packaged onsite using a reduced oxygen packaging method.
See stop sale. In walk in cooler- Cooked lobster dated 3/28 reduced oxygen packaged onsite, still in reduced oxygen packaging. In walk in freezer- Cooked lobster dated 3/28 reduced oxygen packaged onsite, still in reduced oxygen packaging. Raw grouper nuggets reduced oxygen packaged onsite, no date mark. Stop Sale issued.
Repeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -cook handled burger bun with bare hands when plating burger Operator discarded bun and handled new bun with gloved hands.
Fixed on the spotRepeat violationAdministrative complaint
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. Dishwasher behind bar (Chlorine 10ppm) Operator primed sanitizer and retested at 50PPM
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting boards on cookline stained
Repeat violation
Basic6
Code 03, Food out of temperature: 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.
In walk in cooler- Raw kobe steaks dated 5/15 reduced oxygen packaged onsite, still in reduced oxygen packaging. In walk in freezer- Dusk confit dated 1/1/26 reduced oxygen packaged onsite, still in reduced oxygen packaging. Stop Sale issued.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-cutting boards on cookline grooved
Repeat violation
Ice buildup in reach-in freezer outside walk in freezer
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-Plates on dish storage rack not inverted Operator inverted plates.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler on cookline.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.