BONITA BAY CLUB
26660 COUNTRY CLUB DR, Bonita Springs FL 34134 · 239.495.0200
Last inspected May 13, 2026 · 6 visits since January 2024
MAY 24
SEP 24
MAR 25
SEP 25
MAY 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (49F - Cold Holding); calamari (49F - Cold Holding); hot dog (48F - Cold Holding) in reach in cooler on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ian C 3/16/2026, Rodrigo V expired 3/18/2026, Julius M 3/9/2026, Allison W expired 3/2/2026, Dan P expired 3/17/26
Accumulation of black/green mold-like substance in the interior of the ice machine/bin across from dish area.
Grease on the ground and/or pad around grease receptacle.
Open dumpster lid.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (49F - Cold Holding); calamari (49F - Cold Holding); hot dog (48F - Cold Holding) in reach in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (49F - Cold Holding); calamari (49F - Cold Holding); hot dog (48F - Cold Holding) in reach in cooler on cook line. Operator had technician repair reach in cooler during the course of the inspection. Interior of cooler temperature has decreased two degrees to 47F in one hour.
Handwash sink used for purposes other than handwashing. Pan in handwashing sink in service bar.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee training for Carolyn Plesa 1-31-2022 and Daniel Arruda 1-31-2022 along with others are expired.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area across from dish area.
Equipment in poor repair. Gaskets on reach in cooler door in back kitchen are damaged.
No handwashing sign provided at a hand sink used by food employees in dish area by 3 compartment sink and dish machine.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Non-food grade paper/paper towel used as liner for food container. Pink cleaning towels used in food pans in multiple areas. Discussed procuring and using food contact towels for this purpose.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning during the visit.
Wall soiled with accumulated grease, food debris, and/or dust in the dish room and under a prep sink near the cook line.
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quiche held at 93F on the cook line. Chef stated it is being held by time and is discarded at 2 pm. Discussed adding to the existing Time as a Public Health Control document and properly time marking. quiche (93F - Cold Holding)
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook was cutting tomatoes wearing a bracelet and wristwatch.
In-use tongs stored on equipment door handle between uses at the server station.
Wiping cloth sanitizing solution stored on the floor at the salad station.
May 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (47F - Cold Holding); raw salmon (46F - Cold Holding) in reach-in cooler across from cook line. The chef moved raw products to chill blaster.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwashing area blocked by empty container. The empty container was removed from handwashing sink.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 48F.
Equipment in poor repair. Observed stand up reach-in cooler in kitchen area gasket torn.
In-use tongs stored on equipment door handle between uses. The tongs were removed from oven door.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates at buffet table unprotected. The Chef assured all plates and bowls were physically checked/protected before serving food on plates and bowls.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with dust on fan guards in reach in cooler in wait station.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
Wiping cloth sanitizing solution stored on the floor.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.