DirtyFLRestaurant Inspection Data

ESTERO COUNTRY CLUB AT THE VINES

Food safety records indicate ESTERO COUNTRY CLUB AT THE VINES in ESTERO has 8 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 8 reports on file

19501 VINTAGE TRACE CIR

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 8 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13564593

Follow-up Inspection Required

3 high, 4 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer at pantry station Warning
  • 29-17-4:Basic - Waste line missing at soda gun holster. Behind main bar. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12-01-2025 Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork Terrine prepared on 02-07-2026 and exceeded 7 day shelf life Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Pork Terrine prepared on 02-07-2026 and exceeded 7 day shelf life 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. Operator does not to have a HACCP plan and is placing prepared meat that has been cooled under vacuum. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy, prepared more than 24 hours prior, not date marked. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Randy B. and Maxine M. Both expired in December of 2025 Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Next to three comparisons sink Warning

11/7/2025· 4mo ago

Visit ID: 13564005

Met Inspection Standards

2 int, 1 basic

  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand sinks. Warning - From follow-up inspection 2025-11-07: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-11-07: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine. Warning - From follow-up inspection 2025-11-07: One spray bottle unlabeled **Time Extended**

10/30/2025· 4mo ago

Visit ID: 10915678

Follow-up Inspection Required

1 high, 3 int, 3 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on cutting board, operator removed drink and washed and sanitized cutting board. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell,phone on cutting board, operator removed phone and cleaned and sanitized cutting board. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand sinks. Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three attempts at the surface of the plate Dishwasher (Temperature 148.3 F ) Operator has three compartment sink set up to sanitize. **Corrective Action Taken** Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 03G-49-2:Intermediate - Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan. New chef in place and previous chef de cuisine discarded all logs. Reviewed operators HACCP plan with Chef Alex **Corrective Action Taken** Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine. Warning

5/13/2025· 10mo ago

Visit ID: 10710574

Met Inspection Standards

1 int, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed and sent to dishwasher to be cleaned and sanitized Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink.

11/1/2024· 1y 4mo ago

Visit ID: 8774483

Met Inspection Standards

1 high

  • 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

6/13/2024· 1y 9mo ago

Visit ID: 8651179

Met Inspection Standards
  • N/A:No Violations Were Observed

4/10/2024· 1y 11mo ago

Visit ID: 8568038

Follow-up Inspection Required

1 high, 1 int

  • 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

12/6/2023· 2y 3mo ago

Visit ID: 8373554

Met Inspection Standards

3 high, 1 int, 4 basic

  • 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