HERITAGE BAY GOLF & COUNTRY CLUB
Biscayne Bay Lane
Florida
Collier County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/7/2025
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 3/7/2025 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2025
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 2/26/2025 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 11/15/2024
High Priority
5
Intermediate
3
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 11/15/2024 revealed 11 total violations (5 high priority, 3 intermediate, 3 basic).