SHADOW WOOD COUNTRY CLUB INC MAIN CLUB
22801 OAKWILDE BLVD, Bonita Springs FL 34135 · 239.992.6000
Last inspected May 21, 2026 · 7 visits since January 2024
5 inspections within 6 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. Ground beef was stored directly above whole muscle cuts of beef in the walk-in cooler. Chef moved to proper storage hierarchy.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
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, 1 high priority.
Show 2 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 (Chlorine 0ppm). Operator setting up triple sink for proper sanitization.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observered 20 pieces of 6oz salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
Bowl or other container with no handle used to dispense food. Observed plastic bowl in flour. Operator removed and replaced with proper scoop.
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. Observered 20 pieces of 6oz salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef was stored directly above whole muscle cuts of beef in the walk-in cooler. Chef moved to proper storage hierarchy.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 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. Supply bucket was replaced, machine was primed and proper ppm was achieved. Triple Sink (Quaternary - Not Set Up); Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 100ppm)
Bowl or other container with no handle used to dispense food. Observed styrofoam bowl stored in the flour. Chef removed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice scoop holster at the large ice machine was soiled. Chef cleaned and replaced.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef was stored directly above hot dogs in the drawer under the grill. Chef directed employee and educated employee to move to proper storage.
Spray bottle containing toxic substance not labeled. Squeeze bottle containing bleach was at the dish machine unmarked. Chef directed staff to label the bottle.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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. Chef called EcoLab for service and no dishes will be done until machine is fixed.
Squeeze bottle containing toxic substance not labeled. Chef had the bottle labeled during the visit.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Sous Chef cut all packages open during the visit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female food handler cutting lettuce was wearing a bracelet. Sous Chef handling food wearing a wristwatch.
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.