OLDE CYPRESS GOLF CLUB MADRID MAIN LEVEL
7165 TREELINE DR, Naples FL 34119 · 5964797
Last inspected May 27, 2026 · 7 visits since August 2023
MAY 24
FEB 25
MAY 25
JAN 26
MAY 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork on speed rack in walk in cooler. Operator moved for proper storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed plastic jug inside handwash sink. Operator removed plastic jug.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator posted sign before leaving inspection.
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
No handwashing sign provided at a hand sink used by food employees. Bar.
Soiled dry wiping cloth in use. Operator discard cloth.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 145F), operator set up the triple sink for sanitation. Technician adjusted the dishwasher 159F.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line. Operator provided paper towels.
No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line. Operator provided soap.
In-use tongs stored on equipment door handle between uses.there are tongs on the grill handle. Operator removed the tongs.
No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign posted washing sign at the hand wash sink on the cook line. Operator provided a handwashing sign.
Plumbing system in disrepair. The faucets at the hand washing sink in the dishwashing station are inoperable.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Educated operator on the importance of air drying containers.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded employee beverage.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 56F cold hold, cut lettuce 57F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods.
Handwash sink used for purposes other than handwashing. Observed blue object stored in hand wash sink on side food prep station. Operator removed blue object.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at side food prep station.
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.
Carbon dioxide/helium tanks not adequately secured. Bar.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food onboard bottom shelf.
Equipment and utensils not properly air-dried - wet nesting.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side pastry station and hand wash sink in back food prep area.
May 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (53F - Cold Holding); American cheese (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the cheese had been stored in the reach in cooler for approximately 1 hours. Chef emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler.
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
Oct 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork on speed rack in walk in cooler. Operator moved for proper storage.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towel.
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. Observed vacuum sealing of seafood and other products being conducted with no HACCP plan. Discussed with operator needs of HACCP plan. Repeat 5/11/2023
Spray bottle containing toxic substance not labeled. Observed multiple chemical spray bottles not labeled.
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.