Halifax River Yacht Club

331 South Beach Street, Daytona Beach, FL 32114 · Permanent Food Service · License 7406579

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Oct 20, 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 · 19 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
2 high priority (fixed on the spot), 9 intermediate (3 fixed on the spot), 9 basic; intermediate violations cost 18 at most
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

20 violations found

First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 2 High priority
- 9 Intermediate
- 9 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 bacon and sausage sauce over beans
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  -par cooked chicken over beef
  Fixed on the spot
Intermediate9
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  -sesame Seared Tuna Steak -catering menu chilled oyster and tuna poke
  Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
  -chicken
  Fixed on the spot
- Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
  -chicken
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -colander in handsink sink at second bar
  Fixed on the spot
  Handwash sink used for purposes other than handwashing.
  -ice in hand sink at wait station
  No paper towels or mechanical hand drying device provided at handwash sink.
  -bar -Tiki bar
  Fixed on the spot
  No soap provided at handwash sink.
  -tiki bar
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -20% gratuity not on dinner,tiki and lunch menu -receipt does not list percentage gratuity does sat gratuity -corkage fee for members not on wine club, not on all menus -banquets receipt stated other charge
Basic9
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. -mahi not removed from packaging per instructions on packaging
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -top oven
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease -back of stove soiled with grease
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -cookline handsink faucet leaking
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -under cooking equipment
  Hole in or other damage to wall.
  -behind dish machine
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -bag and cell phone on shelf in storage room
  Fixed on the spot
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

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.
Stop sale: An order that the food can’t be sold or served.