OLD VINES SUPPER CLUB
2795 DAVIS BLVD UNIT I, Naples FL 34104 · 239-417-4466
Last inspected May 28, 2026 · 7 visits since August 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2020056407 | Dec 7, 2020 | Jan 15, 2021 | $200 |
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 ▾
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 the employee health reporting agreement, operator read and signed the agreement.
Bowl or other container with no handle used to dispense food. There is a plastic 8 ounce to go container inside a container of salt. Operator removed the to go container.
Referred for a formal case, which can lead to a fine. 0 violations recorded.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 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. Dishwasher (Chlorine 0ppm) after running and priming three times. Operator switched detergent and sanitizer hoses, chlorine 50ppm.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tatami on menu per operator served raw, not marked as raw. Operator updated menus with proper reminder of consumer advisory at time of inspection.
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 or process waiver approved by the Division of Hotels and Restaurants. Observed establishment is reduced-oxygen packaging and freezing raw meats and cheeses, in package more than 48 hours.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Operator updated menus with proper consumer advisory at time of inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust reach in cooler gasket.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 2 recorded.
Show 2 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed 000ppm chlorine. Had operator to set up three compartment Quaternary 200ppm at the three compartment sink. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly.
Old food stuck to clean dishware/utensils on the shelf above the ware washing station.
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.