PALMIRA GOLF CLUB GRILL ROOM
28501 MATTEOTTI VIEW, Bonita Springs FL 34135 · 239-949-4466
Last inspected May 11, 2026 · 8 visits since January 2024
MAY 24
OCT 24
FEB 25
DEC 25
MAY 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (49F - Cold Holding); cut tomato (49F - Cold Holding) held overnight in reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026005216 | Dec 3, 2025 | Feb 9, 2026 | $200 |
| 7--2022009163 | Jan 31, 2022 | Mar 17, 2022 | $200 |
Inspection history
8 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (49F - Cold Holding); cut tomato (49F - Cold Holding) held overnight in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (49F - Cold Holding); cut tomato (49F - Cold Holding) held overnight in reach in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle submerged in container of breadcrumbs. Operator removed.
Dec 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area.
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority0 Intermediate2 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. Observed Dishwasher (Quaternary 0ppm). Operator set up manual sanitization in triple sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 slices of 6 oz mahi with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area.
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. Observed 3 slices of 6 oz mahi with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Surface temperature of dish was 148F after final rinse cycle and running three times. Dishwasher (Temperature 148F)
Handwash sink used for purposes other than handwashing. Handwashing sink at the bar was set up as a wash sink, as evidenced by water and brushes in the basin. Chef removed items.
No paper towels or mechanical hand drying device provided at handwash sink at the kitchen entrance. Chef stocked towels during the vist. no paper towels at the handwashing sink at the bar. Towels were supplied during the visit.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink was stored on a table next to the large slicer and a pan of green beans. Employee moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal bags were stored on top of the flour bins in the prep area. Bags were removed during the visit.
In-use utensil not stored on a clean portion of food preparation or cooking equipment: ice scoop at the server station was stored in a soiled holster and one of the soda gun holsters contained heavy mold-like build-up.
In-use utensil stored in standing water less than 135 degrees Fahrenheit on the cook line. Utensils were removed during the visit.
Time/temperature control for safety food thawed in an improper manner. Pieces of Walleye were thawing in standing water in the prep area, employee turned on running water.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored in a fliptop make table directly above corned beef and ham with no barrier. Chef moved to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers were stored directly above ground beef patties in the cook line cooler drawers. Cases of raw ground beef were stored above whole muscle-cut steaks in the walk-in cooler. Chef moved all items to proper storage.
Toxic substance/chemical improperly stored. Spray bottle of Purrell Surface Sanitizer was stored next to a slicer that was in use with employee actively slicing meat. Chef moved chemical away from the food.
No paper towels or mechanical hand drying device provided at handwash sink next to the cook line.
In-use ice scoop stored on soiled surface between uses. At server station, ice scoop was stored in a soiled holster.
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. In-use ice cream scoop was in a dipper well with no running water. Chef removed utensil and turn the water on.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); turkey (47F - Cold Holding) in reach-in cooler across from cook line. The chef moved the ham and turkey to another reach-in cooler on cook line.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Consumer advisory present. Asterisks are present on all required menu items except for burgers, which are cooked to order. Chef stated he will have menus corrected. Suggest having a staff member write asterisks by hand on all menus until corrections can be made.
No paper towels or mechanical hand drying device provided at handwash sink at server station. No paper towels observed at the bar hand sink.
Spray bottle containing blue substance not labeled.
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. Swordfish was in the reach-in cooler thawing and had not been cut open. Employee discarded the product.
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.