EAST CLUB HOUSE FOOD SERVICE
701 RETREAT DR, Naples FL 34110 · 888.539.4842
Last inspected Apr 15, 2026 · 7 visits since October 2023
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. In office, observed sterno being stored over dry foods. Operator moved sterno.
Handwash sink not accessible for employee use at all times. In dishwasher area, observed utility cart blocking Hand washing sink. Operator moved cart.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 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. Observed the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (56F - Cold Holding); raw tuna (55F - Cold Holding); hard boiled egg (55F - Cold Holding); cut leafy greens (60F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator moved the above foods to another cold holding unit.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. The operator organized the tags in chronological order.
Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the server station. The operator removed the employee food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation surface near the cook line. The operator properly stored the cell phone.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the rinse cycle temperature gauge inoperable.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Sink by dish washer blocked. operator removed cart blocking hand wash sink.
No handwashing sign provided at a hand sink used by food employees. Multiple sinks throughout kitchen, no hand wash sign. Advised operator to apply appropriate signage for designation.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs (54F - Cold Holding); Cooked potatoes (53F - Cold Holding) stored in the section of the reach in cooler on the right side of the cook line in doubled pans. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items in the bottom of the reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table in the preparation area. Employee removed the bottles.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensil to be sanitized.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Observed tags not dated with last date served.
No soap provided at handwash sink. Observed no soap at bar. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance. Operator in process of cleaning machine.
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.