DirtyFLRestaurant Inspection Data

ROYAL PALM GOLF CLUB

ROYAL PALM GOLF CLUB maintains a 3.0/5 food safety rating based on 8 health department inspections in NAPLES. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 8 reports on file

400 FOREST HILLS BLVD, NAPLES 34113

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13514804

Met Inspection Standards

1 high, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. There is a handleless cup in a bin of flour in dry storage. Operator discarded the handleless cup. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of the reach-in-cooler in front of the grill.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There is an unlabeled container of flour in dry storage.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. In the make table cooler in front of the grill there is 1/2 gallon of tomato sauce with a mold like substance on it.

9/10/2025· 6mo ago

Visit ID: 13514589

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. The door gasket of the walk in cooler is damaged. Warning - From follow-up inspection 2025-09-10: **Time Extended**

9/8/2025· 6mo ago

Visit ID: 10933506

Follow-up Inspection Required

1 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. The door gasket of the walk in cooler is damaged. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler by the dishwasher ham (47F - Cold Holding); cut melon (48F - Cold Holding); cut tomatoes (48F - Cold Holding). Operator moved all time/temperature control for safety foods to the walk in cooler. Warning

2/6/2025· 1y 1mo ago

Visit ID: 8898079

Met Inspection Standards

2 high, 5 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. In the walk in cooler there are 75 six ounce portions of commercially processed reduced oxygen packages of filly thawed salmon.see stop sale.
  • 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. There is one number 10 can of marinara sauce with a dented rim on the dan rack. See stop sale.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put a hat. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. The door gasket on the upright reach in cooler by the walk in cooler are damaged.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. There is s unlabeled bin of flour in dry storage. Operator labeled the flour. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There is one number 10 can of marinara sauce with a dented rim on the dan rack. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. In the walk in cooler there are 75 six ounce portions of commercially processed reduced oxygen packages of filly thawed salmon.see stop sale.

9/24/2024· 1y 5mo ago

Visit ID: 8766501

Met Inspection Standards

1 high, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In dry storage there are unlabeled containers of flour and salt. Operator labeled the containers. Corrected On-Site
  • 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 primed the dishwasher, Dishwasher (Chlorine 100ppm). Corrected On-Site

1/29/2024· 2y 1mo ago

Visit ID: 8500348

Met Inspection Standards

1 high, 2 int, 5 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. One pound of thawed raw tuna in reduced oxygen packaging that is marked to be removed from packaging then thaw is in the reach in cooler in the prep area. Per operator the tuba has been thawed for 2 days. See stop sale.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Sanitizer solution is in the center sink of the triple sink. Operator set up the triple sink in proper order. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the cook line in use utensils are held in 72F stand water. Operator moved the utensils to the dish washing area. 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.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. One pound of thawed raw tuna in reduced oxygen packaging that is marked to be removed from packaging then thaw is in the reach in cooler in the prep area. Per operator the tuba has been thawed for 2 days.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the service area is used as a dump sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk-in cooler pans of cooked rice and cooked prime rib are not date marked.

9/21/2023· 2y 5mo ago

Visit ID: 8500019

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

9/14/2023· 2y 6mo ago

Visit ID: 8369770

Follow-up Inspection Required

2 high, 1 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand sink in the service area.. inspector provided the operator with hand washing signs. **Corrective Action Taken** 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 will wash in the dishwasher and sanitize in the triple sink. **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler near the dishwasher raw tuna is stored over cabbage. Operator moved items to proper storage order. Corrected On-Site Warning