DirtyFLRestaurant Inspection Data

CLUB AT STERLING OAKS

With 6 documented inspections, CLUB AT STERLING OAKS in NAPLES has achieved a 2.6/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 5 months ago · 6 reports on file

822 STERLING OAKS BLVD, NAPLES 34110

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

10/10/2025· 5mo ago

Visit ID: 10905097

Met Inspection Standards

1 high, 1 int

  • 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 ground beef being stored over raw fish in Walk in cooler. Operator rearranged products. Corrected On-Site
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Caesar dressing made with raw unpasteurized eggs offered on menu with no reminder. Operator began printing new menus during inspection. **Corrective Action Taken**

5/6/2025· 10mo ago

Visit ID: 8773732

Met Inspection Standards

1 high, 3 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaged in food preparation wearing a watch.
  • 08B-38-4:Basic - Food stored on floor. Observed a case of raw chicken stored on the floor in the walk in cooler. The operator properly stored the chicken. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a container with medicine stored on a shelf over the slicer in the prep area. The operator properly stored the medicine. Corrected On-Site

1/15/2025· 1y 1mo ago

Visit ID: 10759144

Met Inspection Standards

3 high, 1 int

  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager is taking steps online to update. Internal system is not working at time of inspection and operator states she will update as soon as possible. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler, raw fish over ready to eat coleslaw. Operator adjusted order of food to correct order. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle containing chemicals found on prep table. Operator removed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer slide has food debris. Operator cleaned slide. Corrected On-Site

7/19/2024· 1y 7mo ago

Visit ID: 8676022

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : 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 with raw frozen fish. Warning - From follow-up inspection 2024-07-19: Observed establishment using reduced oxygen packaging with raw frozen fish in walk in freezer. Operator states no new product has been placed in reduced oxygen packaging since last inspection. Operator opened all reduced oxygen packages at time of inspection. Observed blank forms to begin working on HACCP plan/process waiver have been printed out. No plan has been submitted at time of inspection.. Admin Complaint

5/17/2024· 1y 9mo ago

Visit ID: 8506942

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food dust. Kitchen. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at server station. Operator placed hand wash sign at hand wash sink. Corrected On-Site Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container with raw shell eggs in walk in cooler. Educated operator on using food grade materials. Repeat Violation Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at server station. Operator placed paper towels at hand sink. Corrected On-Site 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 with raw frozen fish. Warning

9/22/2023· 2y 5mo ago

Visit ID: 8372676

Met Inspection Standards

2 high

  • 14-86-1:High Priority - Non-food grade towel used as liner for food container. Observed non food grade towel on top of lettuce. Operator removed towel. Corrected On-Site
  • 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. Observed cooked Turkey, prime rib and ham date marked 9/13. Operator discarded product. Corrected On-Site