DirtyFLRestaurant Inspection Data

MEMBER'S LOUNGE AND BLUEWATER BAR AND GRILL

With 9 inspections documented, MEMBER'S LOUNGE AND BLUEWATER BAR AND GRILL maintains a 2.9/5 food safety rating in NAPLES. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

1800 Tamiami Trail
Florida, 34112
Collier County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 9 health inspection reports

All Inspection Reports

2/3/2026· 1mo ago

Visit ID: 13523122

Met Inspection Standards

1 int, 3 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Operator moved the tongs to proper storage. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a bread knife in the hand washing sink in the prep area.

9/17/2025· 5mo ago

Visit ID: 10876392

Met Inspection Standards

1 high, 1 int

  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator replaced the empty container of chlorine sanitizer. Chlorine sanitizer 100ppm. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine sanitizer test kit for chlorine sanitizer in the dishwasher.

5/14/2025· 10mo ago

Visit ID: 10799655

Met Inspection Standards

2 high, 1 int

  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler chicken tortilla soup (53F - Cooling). The soup was prepared on the previous day and not cooled properly. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler chicken tortilla soup (53F - Cooling). The soup was prepared on the previous day and not cooled properly. See stop sale.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzles of two soda guns at the bar. Operator wash, rinsed and sanitized the soda gun nozzles. Corrected On-Site

5/14/2025· 10mo ago

Visit ID: 10799478

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

3/14/2025· 12mo ago

Visit ID: 8720905

Follow-up Inspection Required

6 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the make table cooler on the inside of the dinner line. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. None of the hand washing sinks in the renovated are gave hand washing signs. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. There is sous vide chicken without the required labeling. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There is a wire bread basket inside the hand washing sink in the dish washing area. Operator removed the basket. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand washing sink on the cook line has no paper towels. Operator provided paper towels. Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There used to be no approved plan review for completed renovations, establishment is open and operating. 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. Operator is performing reduced oxygen packaging. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles at the bar. Operator labeled the spray bottles. Corrected On-Site Warning

1/22/2024· 2y 1mo ago

Visit ID: 8559990

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. There is a buildup of grease on the hood filters. Warning - From follow-up inspection 2023-11-28: **Time Extended** - From follow-up inspection 2024-01-22: **Time Extended**

11/28/2023· 2y 3mo ago

Visit ID: 8556607

Follow-up Inspection Required

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Warning - From follow-up inspection 2023-11-28: **Time Extended**
  • 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. Operator is performing reduced oxygen packaging without a HACCP plan. Warning - From follow-up inspection 2023-11-28: **Time Extended**

11/20/2023· 2y 3mo ago

Visit ID: 8445481

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There are plastic to go containers in rice and in diced chicken. Operator removed the to go cups. Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up the triple sink to sanitize after washing in the dish machine. Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 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. An employee sprinkled salt on French fries with their bare hand. Inspector educated the employee on bare hand contact with ready to eat foods. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler in front of the cook line raw shell eggs are stored over ready to eat sauces and cooked short ribs. Operator moved items to proper storage. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish washing area. **Corrective Action Taken** 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. Operator is performing reduced oxygen packaging without a HACCP plan. Warning

7/14/2023· 2y 8mo ago

Visit ID: 8342909

Met Inspection Standards

2 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There are two plastic ramekins inside a container of dried cranberries. Operator removed the ramekins. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler by the ice machine fresh egg whites and raw shell eggs are stored over ready to eat desserts. Operator moved items to proper storage order. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. There us a can of sterno on top of the make table flip top. Operator removed the sterno. Corrected On-Site
  • 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. Inspector provided the operator with a template fir a HACCP plan fir reduced oxygen packaging. Repeat Violation