ESTERO COUNTRY CLUB AT THE VINES
19501 VINTAGE TRACE CIR, Estero FL 33967 · 239-267-7000
Last inspected Apr 27, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAY 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Urgent license expired in 12-01-2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 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. Randy B. and Maxine M. Both expired in December of 2025
Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer at pantry station
Feb 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12-01-2025
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork Terrine prepared on 02-07-2026 and exceeded 7 day shelf life
Stop Sale issued due to food not being in a wholesome, sound condition. Pork Terrine prepared on 02-07-2026 and exceeded 7 day shelf life
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 does not to have a HACCP plan and is placing prepared meat that has been cooled under vacuum.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy, prepared more than 24 hours prior, not date marked.
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. Randy B. and Maxine M. Both expired in December of 2025
Spray bottle containing toxic substance not labeled. Next to three comparisons sink
Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer at pantry station
Waste line missing at soda gun holster. Behind main bar.
Nov 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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. Unlabeled spray bottle at dish machine.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand sinks.
Oct 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three attempts at the surface of the plate Dishwasher (Temperature 148.3 F ) Operator has three compartment sink set up to sanitize.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. New chef in place and previous chef de cuisine discarded all logs. Reviewed operators HACCP plan with Chef Alex
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on cutting board, operator removed drink and washed and sanitized cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on cutting board, operator removed phone and cleaned and sanitized cutting board.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand sinks.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink.
In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed and sent to dishwasher to be cleaned and sanitized
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary exceeds 500ppm); Operator diluted to achieve: Triple Sink (Quaternary 200ppm)
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. On cook line reach in cooler, 2.5 pounds of salmon under reduced oxygen packaging that was no longer frozen.
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. HACCP plan submitted but not yet approved.
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Urgent license expired in 12-01-2023
Stop Sale issued due to food not being in a wholesome, sound condition. Five (5) pounds of raw salmon placed under reduced oxygen packaging on site and is no longer frozen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line butter (71 F - Cold Holding) per operator butter was out for over four hours.
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. Raw salmon placed under reduced oxygen packaging on site and it is not frozen. Operator does not have an approved variance or HACCP plan. Operator currently has HACCP plan submitted for approval. Repeat from 06-14-2023
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table near dish machine. Operator removed drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse underneath prep table on top of plates. Operator removed purse.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing bracelets and watches while working. Employees removed jewelry
Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
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.