DirtyFLRestaurant Inspection Data

HERITAGE BAY GOLF & COUNTRY CLUB

Food safety records indicate HERITAGE BAY GOLF & COUNTRY CLUB in NAPLES has 7 inspections with a 3.0/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

Biscayne Bay Lane
Florida
Collier County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 7 health inspection reports

All Inspection Reports

12/15/2025· 2mo ago

Visit ID: 13586374

Met Inspection Standards

1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers. Warning - From follow-up inspection 2025-12-15: **Time Extended**

12/2/2025· 3mo ago

Visit ID: 10924708

Follow-up Inspection Required

1 high, 1 int, 2 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in server service area. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers. 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. Observed bar Dishwasher (Chlorine 0ppm). Operator will send all glassware to kitchen for proper sanitization. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

3/7/2025· 1y ago

Visit ID: 10788495

Follow-up Inspection Required

1 high

  • 22-49-4:High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature rinse machine achieved was 148F on the surface of two thermometers at two passes through the machine. Warning - From follow-up inspection 2025-03-07: Inspector thermometer showed 148F on Final Rinse. Facility waterproof thermal puck indicated 142F. Inspector tried three passes with no temperature reaching 160F Admin Complaint

2/26/2025· 1y ago

Visit ID: 10721255

Follow-up Inspection Required

2 high, 1 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. High temperature rinse machine achieved was 148F on the surface of two thermometers at two passes through the machine. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Chef removed. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing purple substance and yellow substance not labeled located at the dish area. Operator removed bottles. **Corrective Action Taken** Warning

11/15/2024· 1y 3mo ago

Visit ID: 8777355

Met Inspection Standards

5 high, 3 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Six packages of reduced-oxygen packaging tuna observed unopened and fully thawed in the walk-in cooler. Chef discarded. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open and closed drinks on prep tables in multiple areas. Discussed with Operator appropriate storage for employee drinks.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in the prep area.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook did not wash hands when donning gloves to continue cutting lettuce.
  • 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 cook cutting/coring heads of lettuce with bare hands. Lettuce is not being cooked after cutting. Cook donned gloves. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature: Ground beef was stored above whole muscle cuts of beef in the walk-in cooler. Operator moved to proper storage hierarchy. Brussels sprouts were stored below raw chicken and raw ground beef on the cook line. Operator moved to proper storage hierarchy. Raw grouper and raw salmon were stored directly under raw ground beef in the cooler drawers under the grill. Operator moved to proper storage hierarchy. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of reduced-oxygen packaging tuna observed unopened and fully thawed in the walk-in cooler. Chef discarded. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of Clorox cleaner was stored next to clean pans on the cook line. Operator removed chemical. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on 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: operator is vacuum-sealing various products. Facility has developed a HACCP plan, but has not yet submitted for approval. Provided Special Process Guidance form to Operator.

3/13/2024· 1y 12mo ago

Visit ID: 8375886

Met Inspection Standards

1 high, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer in bucket and at source measured 0 ppm. Operator switched supply bottle to a fresh, newer bottle. Ran solution again and tested properly at 300 ppm. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 300ppm). Chef directed staff to change all buckets with fresh solution. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter measured 75F sitting on baker rack by office. butter (75F - Cold Holding). Discussed Time as a Public Health Control procedures with Operator and provided forms during the visit. **Corrective Action Taken**

11/27/2023· 2y 3mo ago

Visit ID: 8553035

Met Inspection Standards

2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl was stored in a container of rock salt, used for serving oysters on ice
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to Operator who posted during the inspection. Corrected On-Site