LELY RESORT GOLF & COUNTRY CLUB
7989 GRAND LELY DR, Naples FL 34113 · 239.732.1200
Last inspected Feb 4, 2026 · 8 visits since October 2023
FEB 24
NOV 24
APR 25
SEP 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one number 10 can of plum tomatoes that is severely dented.
★ 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--2025071232 | Sep 18, 2025 | Oct 21, 2025 | $400 |
Inspection history
8 visits, newest first
Feb 4, 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
Clam/mussel/oyster tags not marked with last date served. Mussel and oyster tags are not marked with the last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute inside the ice machine.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk in freezer door which prevents the door from closing.
In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Operator removed the tongs.
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk in freezer door.
In-use tongs stored on equipment door handle between uses.there are tongs on oven door handles. Operator removed the tongs.
Sep 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded.
0 High priority4 Intermediate3 Basic
Show 7 findings ▾
Identity of food or food product misrepresented. Operator's menu states Gulf Shrimp. Per identification on a case of shrimp in the freezer the shrimp is a product of India.
Manager or person in charge lacking proof of food manager certification. Operator unable to provide food safety manager certification.
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. Operator unable to provide proof of employee training.
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. Operator unable to provide proof that employees have been informed of their responsibility to inform their employer of health issues related to food borne illness.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice around the walk in freezer door.
In-use tongs stored on equipment door handle between uses.there are tongs on oven door handles. Operator removed the tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 80F water on the cook line. Operator removed the water.
Apr 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw ground beef is stored over raw whole muscle beef. Operator moved items to proper storage.
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. On the cook line there are three 4 ounce portions of snapper fully thawed inside commercially processed reduced oxygen packages labeled to be removed from packaging before thawing. See stop sale.
No color/concentration comparison chart available for chemical test kit used to check sanitizer.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance on the ice chute.
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. On the cook line there are three 4 ounce portions of snapper fully thawed inside commercially processed reduced oxygen packages labeled to be removed from packaging before thawing. See stop sale.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a ice buildup on the walk in freezer door.
In-use tongs stored on the oven door handle between uses. Operator removed the tongs.
Silverware/utensils stored upright with the food-contact surface up.
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one number 10 can of plum tomatoes that is severely dented.
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 bottom of the make table cooler there are three 8 ounce and one six ounce pieces of thawed tuna in unopened commercial reduced oxygen packaging that is marked to be removed before thawing.
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 bottom of the make table cooler there are three 8 ounce and one six ounce pieces of thawed tuna in unopened commercial reduced oxygen packaging that is marked to be removed before thawing. See stop sale.
Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is one number 10 can of plum tomatoes that is severely dented. See stop sale.
Ice scoop handle in contact with ice. There is a ice scoop with the handle in contact with the ice at the bar. Operator moved the ice scoop to proper storage.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp ceviche is prepared without cooking to 145F for 15 seconds. Operator received proof of parasite destruction from the supplier during the course of the inspection.
Clam/mussel/oyster tags not marked with last date served. Tags for clans are not marked with the last date sold.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There isa buildup of grease on the hod filters.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance in the nozzles of the soda guns at the bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 the operator with templates for HACCP for reduced oxygen packaging and sous vide as well as the email address for submission.
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.