OLDE CYPRESS GOLF CLUB MADRID MAIN LEVEL
OLDE CYPRESS GOLF CLUB MADRID MAIN LEVEL located in NAPLES has undergone 6 health department inspections, achieving a 2.8/5 overall safety rating. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 6 reports on file
7165 Treeline Drive
Naples, Florida, 34119
Collier County County
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
All Inspection Reports
1/29/2026· 1mo ago
Visit ID: 10873030
Met Inspection Standards1 high, 2 int, 3 basic
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.there are tongs on the grill handle. Operator removed the tongs. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no handwashing sign posted washing sign at the hand wash sink on the cook line. Operator provided a handwashing sign. Corrected On-Site
- 29-08-4:Basic - Plumbing system in disrepair. The faucets at the hand washing sink in the dishwashing station are inoperable.
- 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. Dishwasher (Temperature 145F), operator set up the triple sink for sanitation. Technician adjusted the dishwasher 159F. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink on the cook line. Operator provided paper towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink on the cook line. Operator provided soap. Corrected On-Site
5/6/2025· 10mo ago
Visit ID: 10773637
Met Inspection Standards1 int, 2 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on the importance of air drying containers. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded employee beverage. 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.
2/5/2025· 1y 1mo ago
Visit ID: 8776809
Met Inspection Standards1 high, 3 int, 5 basic
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bar.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food onboard bottom shelf. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side pastry station and hand wash sink in back food prep area.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 56F cold hold, cut lettuce 57F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed blue object stored in hand wash sink on side food prep station. Operator removed blue object. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at side food prep station.
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
5/31/2024· 1y 9mo ago
Visit ID: 8480223
Met Inspection Standards1 high, 1 int, 2 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several cutting boards in the kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss cheese (53F - Cold Holding); American cheese (54F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler on the cook line. Chef stated the cheese had been stored in the reach in cooler for approximately 1 hours. Chef emptied half the content of the pan into a separate pan and placed it in the bottom of the reach in cooler. **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
10/27/2023· 2y 4mo ago
Visit ID: 8479659
Met Inspection Standards- N/A:No Violations Were Observed
8/22/2023· 2y 6mo ago
Visit ID: 8375275
Follow-up Inspection Required1 high, 3 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 beef over raw pork on speed rack in walk in cooler. Operator moved for proper storage. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink in bar area. Operator provided paper towel. 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 vacuum sealing of seafood and other products being conducted with no HACCP plan. Discussed with operator needs of HACCP plan. Repeat 5/11/2023 Repeat Violation Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed multiple chemical spray bottles not labeled. Warning