DirtyFLRestaurant Inspection Data

RITZ CARLTON GOLF RESORT BANQU

Based on 5 health inspections, RITZ CARLTON GOLF RESORT BANQU in NAPLES has earned a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 5 reports on file

2600 TIBERON DR

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 5 health inspection reports

All Inspection Reports

2/19/2026· 3w ago

Visit ID: 10909798

Met Inspection Standards

1 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler observed a box of raw bacon stored above ready to eat sauces. Operator rearranged for proper storage. Corrected On-Site

4/23/2025· 10mo ago

Visit ID: 10763874

Met Inspection Standards

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. Dishwasher (Temperature 150); Operator adjusted booster heater. Secondary Test Dishwasher (Temperature 162) Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler, observed raw tuna being stored over cooked peas. Operator rearranged products. In downstairs Walk in cooler, observed raw veal being stored over deli meats. Operator rearranged products. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized **Corrective Action Taken**

1/22/2025· 1y 1mo ago

Visit ID: 8723990

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

6/4/2024· 1y 9mo ago

Visit ID: 8583706

Met Inspection Standards

2 high, 1 int

  • 03G-27-5:High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed bag of corn chowder in Walk-in cooler at end of cooks line by dishwasher area. Date on bag was 4-7. Operator voluntarily disposed of bag of corn chowder. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed bag of corn chowder in Walk-in cooler at end of cooks line by dishwasher area. Date on bag was 4-7. Operator voluntarily disposed of bag of corn chowder.
  • 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Observed chicken at banquet Walk-in cooler being non-continuously cooked at 112F cooling Email operater non-continuous cooking forms.

1/3/2024· 2y 2mo ago

Visit ID: 8345381

Met Inspection Standards

2 high

  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, observed raw oysters being stored over fresh fish. Operator rearranged products Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. In pastry shop, on microwave, observed three cans of sterno. Operator moved sterno. Corrected On-Site