WORTHINGTON COUNTRY CLUB CABANA
13530 WORTHINGTON WAY, Bonita Springs FL 34135 · 2394952278
Last inspected Jan 8, 2026 · 6 visits since October 2023
OCT 23
MAR 24
NOV 24
FEB 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observered 7 pounds of salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging in reach in cooler by fryers.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ahi tuna not properly marked with asterisk on cabana menu for undercooked animal foods. Operator correctly labeled all menus.
No paper towels or mechanical hand drying device provided at handwash sink at outdoor bar.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any state approved training by employees working in the cabana.
Ceiling tile missing in kitchen above front line.
No handwashing sign provided at a hand sink used by food employees at outdoor bar and in outdoor corridor by dish machine.
Time/temperature control for safety food thawed in an improper manner. Observered 7 pounds of salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging in reach in cooler by fryers.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at the bar.
No handwashing sign provided at a hand sink used by food employees at the cook line and at the bar.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener observed with debris build-up on the blade.
Ice scoop handle in contact with ice at the bar.
Oct 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum ppm. Replaced supply bucket, primed machine and concentration then measured at 50ppm.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer in a wiping cloth bucket and in the compartment sink measured in excess of 500 ppm. Inspectors instructed staff on hand-diluting and testing for proper ppm until repairs can be made.
Handwash sink not accessible for employee use at all times. Tray stand observed blocking the hand wash sink
Handwash sink used for purposes other than handwashing. Plans indicate the sink next to the tall freezer at the cook line is a designated hand washing sink. However, it is not set up with soap or a sign directing employees to wash hands.
Soap dispenser at handwash sink not working/unable to dispense soap. Chef replaced dispenser during the visit
Ceiling vents soiled with accumulated dust and mold-like substance.
Covered waste receptacle not provided in women's bathroom utilized by food handlers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A can of soda and two personal water bottles and a cup of hot tea observed on the make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inspector discussed proper storage of employee backpacks and moved items to a shelf with cleaning products
Equipment in poor repair. Wire shelving under the hot well observed severely rusted with flaking coating.
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.