VASARI COUNTRY CLUB TAVERNA
Via De Vasari Drive
Florida, 34135
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - 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.
- 10-20-4:Basic - In-use tongs stored on equipment door handles on the cook line between uses. Repeat Violation
- 10-02-4:Basic - 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. **Corrective Action Taken**
- 03A-02-5:High Priority - 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) Corrected On-Site
- 31A-09-4:Intermediate - 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either of the handwashing sinks at the bar. Repeat Violation
Food safety inspection conducted on 2/19/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 10/24/2024
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - 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).
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses at the cook line.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at the cook line. Employee moved bucket up off the floor. Corrected On-Site
- 08A-20-5:High Priority - 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. Corrected On-Site
- 02B-01-5:Intermediate - 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. Both bar handwashing sink paper towel dispensers were empty.
- 41-17-4:Intermediate - Spray bottle containing yellow toxic substance not labeled at the bar.
Food safety inspection conducted on 10/24/2024 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 5/1/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 10-08-5:Basic - Ice scoop handle in contact with ice bin under soda machine. The operator removed ice scooper from ice bin. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door. Corrected On-Site
- 24-18-4:Basic - 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. Corrected On-Site
- 08A-20-5:High Priority - 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. Corrected On-Site
- 11-27-4:Intermediate - 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. **Corrective Action Taken**
Food safety inspection conducted on 5/1/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 1/31/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food was wearing a wristwatch.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 03A-02-5:High Priority - 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.
Food safety inspection conducted on 1/31/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).