NAPLES LAKES COUNTRY CLUB
4784 NAPLES LAKES BLVD, Naples FL 34112 · 239-919-1150
Last inspected Feb 27, 2026 · 8 visits since September 2023
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler there is six quarts of Broccoli cheddar soup that was produced 15 days prior per the date marking. See stop sale.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzle of the middle soda gun at the bar.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
Show 1 finding ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 154F), operator will sanitize in the triple sink.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the back hand washing sink at the bar.
Ice scoop handle in contact with ice. There is a ice scoop with the handle in the ice at the bar. Operator removed the ice scoop.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of a soda gun at the bar.
Handwash sink not accessible for employee use at all times. In the service area the hand washing sink is blocked by a rack of wine glasses.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the salad area make table seared tuna that was prepared two days ago, per operator, us not date marjed.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In the walk-in cooler there is six quarts of Broccoli cheddar soup that was produced 15 days prior per the date marking. 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 walk-in cooler there is six quarts of Broccoli cheddar soup that was produced 15 days prior per the date marking.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 responsibilities to report to the person in charge in regards to health and foodborne illnesses. Inspector provided the operator with employee reporting agreements, operator had employees on premises read and sign the agreements.
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 has not submitted HACCP plan for reduced oxygen packaging and sous vide cooking.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils on the cook line stored in 81F water. Operator drained the water and moved the utensils to the dish pit.
Working containers of food removed from original container not identified by common name. There is a unlabeled container of sugar under a bench in front of the chef's office. Operator labeled the sugar.
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.