DirtyFLRestaurant Inspection Data

THE VILLAGES OF COUNTRY CREEK

THE VILLAGES OF COUNTRY CREEK located in ESTERO has undergone 9 health department inspections, achieving a 3.6/5 overall safety rating. Recent inspections indicate some food safety concerns.

21180 COUNTRY CREEK RD

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 10/21/2025

Inspection #: Visit ID: 13553778

  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Observed hot water handle missing on the hand washing sink in the ware washing area next to the 3 compartment sink. Warning
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed cracked/broken lid on the lettuce on the cook line. Operator discarded lid. Corrected On-Site Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwashing sign at the hand sink next to the three compartment sink. Warning
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed reduced oxygen packaged salmon with out production time and date. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of vegetarian refried beans on the can rack. Operator segregated can for return for credit. Corrected On-Site Warning
  • 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed reduced oxygen packaged salmon in the freezer. No process waiver approved. 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. Observed establishment using reduced oxygen packaging without an approved HACCP PLAN Warning
  • 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed unlabeled reduced oxygen packed salmon in the walk in freezer. Warning

Inspection Date: 8/20/2025

Inspection #: Visit ID: 10935358

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed un lidded beverage in the service station on the counter next to the soda hose. Operator discarded soda cup. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup build up of food debris on side shelf of reach in cooler on the cookline.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for manually taking temperature reading of high temp dish machine.

Inspection Date: 2/24/2025

Inspection #: Visit ID: 8890682

  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor at the bar area across from the cooler. Operator moved bucket. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in gaskets on cook line soiled with food debris. Operator cleaned gasket during inspectionRepeat Violation Corrected On-Site Repeat Violation
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves in produce walk in cooler with rust. Repeat Violation

Inspection Date: 11/14/2024

Inspection #: Visit ID: 8889727

  • N/A:No Violations Were Observed

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8777957

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust on ceiling vents adjacent to the rear cook/ prep line next to oven hoods. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on gaskets on stand up reach in refrigerator next to the can rack. Warning
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.observed rust In walk in cooler on metal shelves 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. Observed onsite Reduced oxygen packaging with Aproved HAACP Plan. Warning

Inspection Date: 4/16/2024

Inspection #: Visit ID: 8632599

  • N/A:No Violations Were Observed

Inspection Date: 3/14/2024

Inspection #: Visit ID: 8627845

  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2024-03-14: **Time Extended**

Inspection Date: 3/7/2024

Inspection #: Visit ID: 8505077

  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications. Observed no visible data plate.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dish machine not reaching proper temperature when sanitizing.
  • 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. Observed high temp dish machine not reaching 160F. Warning
  • 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. Observed no proof of clean for vomiting and diarrhea. Emailed for Clean up HR 5030-104. **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no measuring device for hot water sanitizer.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof that employee are informed of reporting illness protocol. Emailed form Employee reporting HR 5030-103. **Corrective Action Taken**

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8376559

  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in produce cooler with build up of food debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters on top of coffee maker not inverted or protected in container with lid.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee make a chicken salad sandwich with raw lettuce and tomato without wearing gloves. Informed employee that they need to wash hands and have gloves on when handling ready to eat food, employee discarded sandwich. Corrected On-Site