DirtyFLRestaurant Inspection Data

WYNDEMERE CC MAIN DINING

Based on 6 health inspections, WYNDEMERE CC MAIN DINING in NAPLES has earned a 3.8/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 months ago · 6 reports on file

700 WYNDEMERE WAY

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 6 health inspection reports

All Inspection Reports

12/11/2025· 3mo ago

Visit ID: 10885534

Met Inspection Standards

1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin that is located in the server prep area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink located at the bar. Operator provided soap. Corrected On-Site

4/15/2025· 11mo ago

Visit ID: 10729786

Met Inspection Standards

1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

11/25/2024· 1y 3mo ago

Visit ID: 8722025

Met Inspection Standards

1 high, 2 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Refrigerator door gaskets are soiled, on front line.
  • 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. In produce cooler, lighting is too dim to read date marking and labeling.
  • 08A-24-5:High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. In Walk in cooler observed raw chicken being stored over raw ground beef. Operator rearranged products. Corrected On-Site

4/3/2024· 1y 11mo ago

Visit ID: 8554522

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At server area with satellite bar and popcorn machine nearby.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Front line Hood filters have accumulated grease and debris. Refrigerator gasket is torn and has mold like substance. At front line reach in cooler and freezer combo unit.

12/13/2023· 2y 3mo ago

Visit ID: 8554248

Met Inspection Standards

1 int

  • 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. Establishment is reduced oxygen packaging foods and using sous vide cook/ chill without an approved HAACP plan. Per operator, Plan will be sent to Special Processes this week. Warning - From follow-up inspection 2023-12-13: Per operator, plans have beefed submitted**Time Extended** **Time Extended**

11/16/2023· 2y 3mo ago

Visit ID: 8344218

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom has no cover on waste receptacle 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. Operator called service technician, and set up triple sink for sanitizing Triple Sink (Dishwasher (Chlorine 0ppm); Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Warning
  • 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 chicken being stored over raw beef and pork. Operator rearranged products 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. Establishment is reduced oxygen packaging foods and using sous vide cook/ chill without an approved HAACP plan. Per operator, Plan will be sent to Special Processes this week. Warning