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Home My WebLink AboutFood Establishment Inspection Report - 152 South Shore Drive 8.25.2026Town of Yarmouth Health Department 1146 Route 28 Yarmouth, MA 02664 FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE SOUTH YARMOUTH, MA 2664 Permit #: BOHF24133 Permit Holder: DELANEY ALAN SUCCESSOR TRS Permit Holder Inspection #: 87CA318E Date: 8/24/26 9:07 AM Closed: 8/24/26 9:47 AM Type: Routine Inspector: Philip Renaud Category: Full Service Restaurant Phone: Risk Level: PIC: Amy Delaney PIC Foodborne Illness Risk Factors and Public Health Interventions IN = in compliance, OUT = out of compliance, N/O = not observed, N/A = not applicable, COS = corrected on-site during inspection Repeat Violations in Yellow Supervision 1-2 #V IN OUTNA NOCOS 1. PIC present, demonstrates knowledge, andperforms duties 2. Certified Food Protection Manager Employee Health 3-5 #V IN OUTNA NOCOS 3. Management, food employee andconditional employee knowledge,responsibilities and reporting 4. Proper use of restriction and exclusion 5. Procedures for responding to vomiting anddiarrheal events Good Hygienic Practices 6-7 #V IN OUTNA NOCOS 6. Proper eating, tasting, drinking, or tobaccouse 7. No discharge from eyes, nose, and mouth Preventing Contamination by Hands 8-10 #V IN OUTNA NOCOS 8. Hands clean & properly washed 9. No bare hand contact with RTE food or apre-approved alternative procedure properlyallowed 10. Adequate handwashing sinks suppliedand accessible Approved Source 11-14 #V IN OUTNA NOCOS 11. Food obtained from approved source 12. Food received at proper temperature 13. Food in good condition, safe &unadulterated 14. Required records available: shellstocktags, parasite destruction, Protection From Contamination 15-17 #V INOUTNA NOCOS 15. Food separated and protected 16. Food-contact surfaces; cleaned & sanitized 17. Proper disposition of returned, previouslyserved, reconditioned & unsafe foods Time/Temperature Control for Safety 18-24 #V INOUTNA NOCOS 18. Proper cooking time & temperatures 19. Proper reheating procedures for hot holding 20. Proper cooling time and temperature 21. Proper hot holding temperatures 22. Proper cold holding temperatures 23. Proper date marking and disposition 24. Time as a Public Health Control; procedures& records Consumer Advisory 25 #V INOUTNA NOCOS 25. Consumer advisory provided forraw/undercooked food Highly Susceptable Populations 26 #V INOUTNA NOCOS 26. Pasteurized foods used; prohibited foodsnot offered Food/Color Additives and Toxic Substances 27-28 #V INOUTNA NOCOS 27. Food additives: approved & properly used 28. Toxic substances properly identified, stored& used Conformance with Approved Procedures 29 #V INOUTNA NOCOS 29. Compliance with variance/specializedprocess/HACCP Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 1 of 11 Good Retail Practices Inspector Signature PIC Signature Priority Priority f Core Total Score 0 0 0 0 100 No Re-Inspection Required Safe Food and Water 30-32 #V INOUTNA NOCOS 30. Pasteurized eggs used where required 31. Water & ice from approved source 32. Variance obtained for specializedprocessing methods Food Temperature Control 33-36 #V INOUTNA NOCOS 33. Proper cooling methods used; adequateequip. for temp. control 34. Plant food properly cooked for hot holding 35. Approved thawing methods used 36. Thermometers provided & accurate Food Identification 37 #V INOUTNA NOCOS 37. Food properly labeled; original container Prevention of Food Contamination 38-42 #V INOUTNA NOCOS 38. Insects, rodents & animals not present 39. Contamination prevented in prep, storage& display 40. Personal cleanliness 41. Wiping cloths; properly used & stored 42. Washing fruits & vegetables Proper Use of Utensils 43-46 #V INOUTNA NOCOS 43. In-use utensils: properly stored 44. Utensils, equip. & linens: property stored,dried & handled 45. Single-use/single-service articles: properlystored & used 46. Gloves used properly Utensils, Equipment and Vending 47-49 #V INOUTNA NOCOS 47. All contact surfaces cleanable, properlydesigned, constructed, & used 48. Warewashinq facilities: installed,maintained & used; test strips 49. Non-food contact surfaces clean Physical Facilities 50-56 #V INOUTNA NOCOS 50. Hot & cold water available; adequatepressure 51. Plumbing installed; proper backflowdevices 52. Sewage & waste water properly disposed 53. Toilet facilities: properly constructed,supplied, & cleaned 54. Garbage & refuse properly disposed;facilities maintained 55. Physical facilities installed, maintained &clean 56. Adequate ventilation & lighting;designated areas use State/Local Regulations #V INOUTNA NOCOS State / Local regulation violation Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 2 of 11 Violations Cited No Violations Cited Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 3 of 11 Temperatures Area Equipment Product Process Temp (f) Cite? kitchen refrigerator 38 kitchen refrigerator 36 kitchen refrigerator 34 kitchen refrigerator 38 kitchen refrigerator 39 kitchen refrigerator 40 kitchen refrigerator 39 kitchen refrigerator 38 Bar refrigerator 34 upstairs bar refrigerator 35 upstairs bar refrigerator 36 prep area refrigerator 36 prep area refrigerator oysters 39 prep area refrigerator lobster 36 prep area walk in Refrigerator 39 prep area walk in freezer 0 Notes kitchen Hood fans cleaned and serviced by NELBUD July 28, 2026. Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 4 of 11 kitchen Stove tops neat, clean ok kitchen Fryolators, grill, stove all neat, clean ok Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 5 of 11 kitchen Employees wearing gloves while preparing food washing hands good Dishwasher - Low temp chemical, temp 120 - test strips ok 3 Bay sink - wash / rinse / sanitize Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 6 of 11 Bar Downstairs bar neat, clean organized good dining room Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 7 of 11 Dining room neat, clean organized good Consumer advisories located on me menu. Restrooms Restrooms- soap, paper towels, employees must wash hands sign, neat and clean ok Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 8 of 11 upstairs bar Upstairs Bar - temps good, neat and clean Glasswasher ok Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 9 of 11 Walk in Refrigerator- temp good, product covered, dated, and separated ok Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 10 of 11 Shellfish tags maintained organized kept for 90 days. Town of Yarmouth Health Department FOOD ESTABLISHMENT INSPECTION REPORT Skipper Restaurant 152 SOUTH SHORE DRIVE Date: 08/24/2026 Page 11 of 11