WORTHINGTON COUNTRY CLUB
13500 Worthington Way
Florida, 34135
Lee County County
Overall Food Safety Rating
★★★☆☆ (3.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 2/18/2025
Inspection #: Visit ID: 8894213
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room behind the dishwasher Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 12-1-24. Admin Complaint
Inspection Date: 9/19/2024
Inspection #: Visit ID: 8733421
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large ice scoop holster had build up inside.
Inspection Date: 3/14/2024
Inspection #: Visit ID: 8538367
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Large ice bucket was stored directly on the floor in the bag-in-box storage area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Food handler was cutting potatoes while not wearing a hair restraint. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of soda dispensing heads observed with lime and mold-like build-up Corners around ice bin at server station observed with black build-up.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed ground beef patty stored directly above steaks in the cold drawers under the grill. Raw unpasteurized shell eggs were stored above whole muscle cuts of beef in the walk-in cooler.
Inspection Date: 1/9/2024
Inspection #: Visit ID: 8538127
- 14-09-4:Basic - - From initial inspection : Basic - Cutting boards on the cook line have cut marks and is no longer cleanable. Warning - From follow-up inspection 2024-01-09: Time extended to give Operator the opportunity to replace or resurface the boards. **Time Extended**
Inspection Date: 10/27/2023
Inspection #: Visit ID: 8354968
- 14-12-4:Basic - Blue plastic holster for the ice scoop at the ice machine observed cracked and repaired with blue tape. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Single-service container stored in uncooked sushi rice on a shelf in dry storage. Warning
- 14-09-4:Basic - Cutting boards on the cook line have cut marks and is no longer cleanable. Warning
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Gentleman was peeling potatoes with no hair restraint. Warning
- 36-34-5:Basic - Heavy dust build-up observed on the fan guards in the walk-in cooler. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Signs missing at kitch sink and both bar sinks. Provided sign to the Chef for copying and posting. **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese olives were being held at room temperature at the bar. Internal temperature measured 68F. Explained to employee why blue cheese olives must be held below 41F. Employee said olives had been out approximately one hour. Olives placed back into refrigeration. **Corrective Action Taken** Repeat Violation Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing cleaning and sanitizing chemicals observed stored immediately adjacent to open garnish container at the bar. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in the dish area had a pitcher sitting in the basin. Repeat Violation Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at either hand washing sink at the bar. Repeat Violation Warning
- 03G-50-1:Intermediate - 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. Repeat Violation Warning