DirtyFLRestaurant Inspection Data

GOLF LODGE AT THE QUARRY, MAIN KITCHEN

With 6 documented inspections, GOLF LODGE AT THE QUARRY, MAIN KITCHEN in NAPLES has achieved a 3.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 6 reports on file

8950 WEATHERED STONE DR, NAPLES 34120

Overall Food Safety Rating

★★★½☆ (3.9/5)
Based on 6 health inspection reports

All Inspection Reports

11/10/2025· 4mo ago

Visit ID: 10890029

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

2/11/2025· 1y ago

Visit ID: 8992654

Met Inspection Standards

3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in the mop sink room. Repeat Violation
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Discussed creating a designated area below and away from food for drink storage. Chef moved drinks. Corrected On-Site
  • 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. Scoop in the sugar bin was stored with the handle in contact with the product. Chef removed scoop. Corrected On-Site Repeat Violation

10/1/2024· 1y 5mo ago

Visit ID: 8757356

Met Inspection Standards

1 high, 1 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 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. Pasta flour bin contained a scoop stored in the product with the handle in contact with the product.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Walk-in cooler fan guards have 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. Raw ground beef was stored on the same tray with whole muscle cut of beef.
  • 41-17-4:Intermediate - Spray bottle containing red toxic substance not labeled in the dish area.

4/30/2024· 1y 10mo ago

Visit ID: 8599891

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

2/2/2024· 2y 1mo ago

Visit ID: 8599771

Met Inspection Standards

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. Provided Operator with printed guidelines and template and contact information for writing and submitting plan for approval. Warning - From follow-up inspection 2024-02-02: Time extended to allow Operator time to submit plan. **Time Extended**

1/26/2024· 2y 1mo ago

Visit ID: 8367551

Follow-up Inspection Required

1 high, 3 int

  • 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. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a kitchen knife in the hand wash sink at the cook line.
  • 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. Provided Operator with printed guidelines and template and contact information for writing and submitting plan for approval. Warning