CEDAR HAMMOCK GOLF & CC INC
8660 CEDAR HAMMOCK BLVD, Naples FL 34112 · 239.354.2100
Last inspected Feb 24, 2026 · 10 visits since October 2023
MAR 24
OCT 24
MAR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under a prep table whipped butter (73F - Cold Holding). See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw shrimp is stored above hotdogs, roast beef and cooked chicken wings. Operator moved items to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime.there is a black mold like substance on the ice chute in the ice machine. Operator cleaned the ice chute.
Food stored on floor. There are multiple trays of food stored on the floor in the walk in freezer
Oct 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Poultry (42F - Cold Holding); Fish (41F - Cold Holding), operator will sanitize in the triple sink.
Raw animal food stored over/not properly separated from ready-to-eat food. In the reach through cooler between the pantry and wait station raw tuna is stored above cut lettuce. Operator moved items to proper storage order.
Handwash sink used for purposes other than handwashing. An employee is washing soda gun nozzles in the hand washing sink at the bar. Educated the employee on proper use of hand washing sinks.
No soap provided at handwash sink. There is no soap at the hand washing sink in the back prep kitchen. Operator replaced missing soap dispenser.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory on the lunch menu. Operator reprinted the menu with the consumer advisory.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the reach in cooler four 7 ounce mahi and eight 7 ounce salmon fully thawed inside in house reduced oxygen packaging. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the reach in cooler four 7 ounce mahi and eight 7 ounce salmon fully thawed inside in house reduced oxygen packaging. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under a prep table whipped butter (73F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under a prep table whipped butter (73F - Cold Holding). See stop sale.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing reduced oxygen packaging of fish with no HACCP plan. Operator has no HACCP plan submitted for reduced oxygen packaging of fish.
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer in the triple sink.
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 150F), operator will sanitize in the triple sink until the dishwasher is repaired.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef soup date marked 10/11, tomato sauce date marked 10/10, yellow tomato pesto date marked 10/12. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef soup date marked 10/11, tomato sauce date marked 10/10, yellow tomato pesto date marked 10/12.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the salad station tuna marked to be removed from packaging before thawing still in packaging.
Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is being used as a dump sink, there is ice inside the sink. Operator melted the ice.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer in the triple sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a mold like substance on the ice chute in the ice machine.
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. In the salad station tuna marked to be removed from packaging before thawing still in packaging. See stop sale.
May 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Inspector provided operator with a template for a reduced oxygen packaging HAACP plan.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
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 (Temperature 142F). Operator will sanitize in the triple sink, quaternary 200ppm.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the upright reach in cooler next to the range on the cook line 4 quarts of chili date. Marked 9 days prior. See stop sale.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the upright reach in cooler next to the range on the cook line 4 quarts of chili date. Marked 9 days prior.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Inspector provided operator with the employee health reporting agreement, operator began having employees read and sign the agreement.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Inspector provided operator with a template for a reduced oxygen packaging HAACP plan.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walk-in freezer by the door, on the blower housing and under the blower.
In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs.
Wet wiping cloth not stored in sanitizing solution between uses. In the salad station wet wiping towels are on a counter top. Operator moved the towels to the sanitizer bucket.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk-in cooler raw poultry is stored over raw meatloaf mix. Operator moved items to proper storage order.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. There us a unlabeled chemical spray bottle in the chemical storage area.
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.