VASARI COUNTRY CLUB TAVERNA
11250 VIA DE VASARI DRIVE, Bonita Springs FL 34135 · 239.596.0645
Last inspected May 22, 2026 · 6 visits since January 2024
MAY 24
OCT 24
FEB 25
NOV 25
MAY 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Chef DBPR Form HR 5030-103.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat coleslaw in reach in cooler. Operator moved to proper storage.
Handwash sink not accessible for employee use at all times. Handwash sink blocked with buckets. Operator moved to proper storage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers sticking together on drying rack by triple sink.
Show the remaining 1 finding ▾
Grease on the ground and/or pad around grease receptacle.
Nov 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw (48F - Cold Holding); and corned beef (48F - Cold Holding) held overnight in reach in cooler on cook line across from stove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); corned beef (48F - Cold Holding) held overnight in reach in cooler on cook line across from stove.
No paper towels or mechanical hand drying device provided at handwash sink at bar.
Spray bottle containing toxic substance not labeled by dish washer.
Grease on the ground and/or pad around grease receptacle.
In-use tongs stored on equipment door handle between uses on cook line.
Feb 19, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the bar, blue cheese olives were stored in a garnish container on top of the bar. Stuffed olives at improper temperature. Chef removed to refrigeration. Explained to Chef that blue cheese stuffed olives must be temperature-controlled. blue cheese stuffed olives (67F - Cold Holding)
Handwash sink not accessible for employee use at all times. Handwashing sink by the triple sink blocked by a laundry bag and an electrical cord stretched across in front of the sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either of the handwashing sinks at the bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Showed Chef the areas that needed attention: drip edge above the deflector, interior surface of gray door.
In-use tongs stored on equipment door handles on the cook line between uses.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Ice scoop at the soda tower was stored in a holster containing black mold-like substance. Chef removed to the dish area.
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef was stored directly above raw white fish filets in the cooling drawers on the cook line. Chef moved ground beef for proper food protection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna poke bowl not identified on menu as containing raw product.
No paper towels or mechanical hand drying device provided at handwash sinks. Both bar handwashing sink paper towel dispensers were empty.
Spray bottle containing yellow toxic substance not labeled at the bar.
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. Ahi tuna was thawing without opening the package. Educated staff on proper handling. Chef opened product (still partially frozen).
In-use tongs stored on equipment door handle between uses at the cook line.
Wiping cloth sanitizing solution stored on the floor at the cook line. Employee moved bucket up off the floor.
May 1, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw salmon in reach-in cooler under cook line. The chef moved the raw hamburgers to bottom shelf beside the raw chicken.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Chef DBPR Form HR 5030-103.
Ice scoop handle in contact with ice bin under soda machine. The operator removed ice scooper from ice bin.
In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware (spoons) not inverted above steam table hot soup holders. The operator inverted silverware during inspection.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in the reach-in cooler measured 47F. milk (47F - Cold Holding). Chef discarded and adjusted temperature dial in the unit.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food was wearing a wristwatch.
Employee with no beard guard/restraint while engaging in food preparation.
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.