WEST BAY BEACH CLUB
26194 HICKORY BLVD, Bonita Springs FL 34134 · 239-444-2342
Last inspected Jun 5, 2026 · 7 visits since March 2024
MAR 24
NOV 24
FEB 25
JAN 26
JUN 26
▲ GETTING WORSE
5 inspections trending down, 23 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Current license expired 12-1-2024. Operator renewed license during the visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025039559 | Apr 23, 2025 | Jun 12, 2025 | $160 |
Inspection history
7 visits, newest first
Jun 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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. Per the data plate on the dishwasher the chlorine level must be 50ppm minimum, actual reading Dishwasher (Chlorine 10ppm). Operator changed the sanitizer container, 50ppm.
Employee washed hands with no soap. Educated employee on proper hand washing procedures. Employee did not re-wash their hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cooler at the bar, half and half (46F - Cold Holding); cheese stuffed olives (45F - Cold Holding). Per operator the olives and half and half have been in the cooler less than two hours. Operator moved the items to another cooler.
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. Operator is performing reduced oxygen packaging of raw meats. Provided operator with a copy of the HACCP for storage of raw meats.
Show the remaining 2 findings ▾
Plumbing system in disrepair. The drain of the hand washing sink by the dishwasher leaks onto the floor. The cold water faucet of the hand washing sink by the salad station is inoperable.
Time/temperature control for safety food thawed in an improper manner. There is shrimp thawing in standing water. Operator turned on the cold water.
Jan 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 5 high priority.
5 High priority0 Intermediate1 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 Bar Dishwasher (Chlorine 0ppm). Operator sending all glassware to kitchen dishwasher for proper sanitization.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat butter in reach in cooler. Operator moved to proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. Observered 14 pieces of ahi tuna with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging in reach in cooler on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw beef (49F - Cold Holding); sliced cheese (52F - Cold Holding); cooked rice (52F - Cold Holding); portabella mushroom (52F - Cold Holding); cooked pork (51F - Cold Holding) held overnight in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (49F - Cold Holding); sliced cheese (52F - Cold Holding); cooked rice (52F - Cold Holding); portabella mushroom (52F - Cold Holding); cooked pork (51F - Cold Holding) held overnight in reach in cooler.
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 14 pieces of ahi tuna with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging in reach in cooler on cook line.
Apr 23, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Florida-approved food safety training certification unavailable for seasonal workers who have been employed more than 60 days.
Feb 20, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Current license expired 12-1-2024. Operator renewed license during the visit.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Grouper in a metal pan was stored with ready-to-eat lettuce in a cold drawer at the make table next to the cook line. Operator moved the fish to another location.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties were stored directly above raw shrimp, raw grouper and raw salmon in the cooling drawers under the grill. Operator changed the vertical storage to proper hierarchy for food protection.
Handwash sink not accessible for employee use at all times. Handwashing sink next to the coffee brewers was blocked by a coffee urn lid in the basin. Operator removed the lid from the basin.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Florida-approved food safety training certification unavailable for seasonal workers who have been employed more than 60 days.
Soap dispenser at handwash sink not working/unable to dispense soap at the handwashing sink next to the coffee brewers. Dispenser is broken. Recommended placing a small container of handwashing soap at the sink until repairs are made.
Squeeze bottle containing toxic substance not labeled and stored on top of the dish machine. Operator emptied contents.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw ground beef were stored directly above cooked bacon in the downcooler. Operator removed to proper storage hierarchy for food protection.
Toxic substance/chemical improperly stored. Spray bottle of Fantastik cleaner was stored on the make-table on the side of the cook line. Operator moved chemical away from food.
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. Provided handout to the Operator.
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 copies to Operator, who signed one and stated he will have all employees sign.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the handwash sink on the cook line.
Bowl or other container with no handle used to dispense food. Single-service container with no handle was stored in the bin containing flour.
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. Three reduced-oxygen packaged of ahi tuna observed on the cook line unopened. Product was still partially frozen. Educated Operator on introducing oxygen into these packages prior to thawing. Operator cut packages open.
Employee beverage containers on a food preparation table or over/next to clean equipment/utensils: observed multiple personal drinks on the cutting boards and on food prep surfaces on the cook line. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone observed stored on the cut board on the cook line. Employee removed phone.
No Heimlich maneuver/choking sign posted. Provided poster to Operator.
Mar 8, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 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 whole muscle cuts. Chef moved to proper hierarchy.
Spray bottle containing toxic substance not labeled. Employee discarded.
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.