ESTERO COUNTRY CLUB AT THE VINES
19501 VINTAGE TRACE CIR
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 11/1/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary exceeds 500ppm); Operator diluted to achieve: Triple Sink (Quaternary 200ppm) Corrected On-Site
Food safety inspection conducted on 11/1/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 6/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/10/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line reach in cooler, 2.5 pounds of salmon under reduced oxygen packaging that was no longer frozen.
- 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. HACCP plan submitted but not yet approved. Warning
Food safety inspection conducted on 4/10/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 12/6/2023
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table near dish machine. Operator removed drinks. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse underneath prep table on top of plates. Operator removed purse. Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing bracelets and watches while working. Employees removed jewelry Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Urgent license expired in 12-01-2023
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five (5) pounds of raw salmon placed under reduced oxygen packaging on site and is no longer frozen
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line butter (71 F - Cold Holding) per operator butter was out for over four hours.
- 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. Raw salmon placed under reduced oxygen packaging on site and it is not frozen. Operator does not have an approved variance or HACCP plan. Operator currently has HACCP plan submitted for approval. Repeat from 06-14-2023 Repeat Violation
Food safety inspection conducted on 12/6/2023 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).