COLONY GOLF & COUNTRY CLUB
4101 PELICAN COLONY BLVD, Bonita Springs FL 34134 · 239.498.8057
Last inspected Nov 5, 2025 · 5 visits since February 2024
FEB 24
MAY 24
OCT 24
DEC 24
NOV 25
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chubs of raw ground beef stored directly above whole muscle cuts of beef in the walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2018026494 | May 15, 2018 | Jun 12, 2018 | $400 |
Inspection history
5 visits, newest first
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in walk in cooler downstairs. Operator moved to proper storage.
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. Provided operator with proper forms and employees signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler not properly date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
Show the remaining 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above fryers in kitchen.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Dishwasher area hand sink blocked by a pan in the sink. Pan was removed.
Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hair restraint.
No handwashing sign provided at a hand sink used by food employees next to the pizza oven and the sink across from the Henny Penny oven.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees 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. Observed cook handle cooked bacon with bare hands for a dish that did not require further cooking. Discussed bare hand contact with ready to eat food with the cook who then placed the product in the fryer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above whole muscle beef steaks in the downstairs walk-in cooler. Chef moved all items to proper hierarchy for food protection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in cook line make table at improper temperature. Due to the unknown amount of time food was not at proper temperature, Chef discarded. Cole Slaw (51F - Cold Holding); mahi (55F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served. Chef marked dates.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef has class scheduled for all employees on 10-28-24
Spray bottle containing toxic substance not labeled in the dishwasher area. One unlabeled bottle at the bar. Bottles were labeled properly during the visit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing food on the cook line was wearing a wrist watch. Prep cook making quesadillas was wearing a beaded bracelet.
No handwashing sign provided at two hand sinks in the prep area that are used by food employees.
May 30, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chubs of raw ground beef stored directly above whole muscle cuts of beef in the walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer, stored as clean, observed to have encrusted food debris in the blades.
Bowl or other container with no handle used to dispense food. Observed single-use containers, used as scoops and stored in the breading bins.
Carbon dioxide/helium tanks not adequately secured in the dry storage room.
Employee with no hair restraint while engaging in food preparation. At arrival, observed cook preparing food without a hair restraint. Employee donned hair restraint during the visit.
Wiping cloth used for food spills also used for other purposes. Observed employee use wiping cloth to wipe arms and face and returned to the counter at the passbar in contact with clean plates. Towel removed, plates removed for cleaning and area cleaned and sanitized.
Feb 6, 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 ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Employee emptied bottle. Discussed proper hand mixing with staff. Spray bottle (Quaternary 500ppm)
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. Chef signed form during inspection.
Bowl or other container with no handle used to dispense food. Observed single service containers stored in the flour and panko breading. Chef removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at the large ice machine were stored uninverted, allowing water to pool inside. Chef moved buckets to upside down to allow them to drain properly. Discussed placing bar mat on top of ice machine to allow for air flow while drying.
No Heimlich maneuver/choking sign posted. Printed and provided to Chef.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun at the bar was stored in a heavily soiled holster. Blue plastic holster for large can opener was heavily soiled with encrusted food debris.
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.