BONITA BAY CLUB EAST

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw chicken is stored above raw whole muscle beef. Operator moved items to proper storage. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.

Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom has no lid on trash receptacle. Warning - From follow-up inspection 2026-02-19: No lid observed. Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill. Warning - From follow-up inspection 2026-02-19: Grease on hood filters. Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed pink wiping towels stored in pans of food in multiple areas, walk-in cooler, reach-in coolers. Educated Operator that these towels are not food grade and should not be used in contact with food.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw primal cut of raw beef was stored in the walk-in coolers directly above cooked noodles and washed produce. Operator moved to proper storage hierarchy for food safety. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic in oil mixture was sitting on the cook line next to the soup wells. Fresh garlic in oil mixtures must be held under temperature control. Educated Operator about fresh garlic and oil. Product out less than four hours and returned to cold holding. fresh garlic in oil mixture (65F - Cold Holding) Corrected On-Site

High Priority - Vacuum breaker missing at mop sink ffitting/splitter added to mop sink faucet.

Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by the large ice machine was blocked by a pitcher in the basin.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. A plastic spoon was stored inside a container of watermelon relish in a refrigerated drawer with the handle touching the product.

Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. A spoon was in standing water in the dipper well in the salad area but the faucet was not turned on. Operator turned on faucet. Corrected On-Site

High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm), operator refilled third compartment, quaternary 200ppm. Corrected On-Site

Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Corrected On-Site

Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Food on cold buffet marked with 4 hour discard time, no written plan available.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In rear of kitchen. This is a repeat violation from 11/8/2022. Repeat Violation

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled with accumulation of dust. This is a repeat violation from 11/8/2022. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance observed under handwash sink cabinet in bar area. This is a repeat violation from 11/8/2022. Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 bartender/servers and 2 cooks handling food, no food manager present.

Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. One in bar area. Operator labeled the bottle. Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in rear of kitchen.

Basic - Accumulation of debris on top of warewashing machine.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled with accumulation of dust. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance observed under handwash sink cabinet in bar area.

Basic - One employee with no hair restraint while engaging in food preparation in kitchen.

Basic - Single-service articles improperly stored. Boxes of single service straws stored on floor in front kitchen dry storage area.

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. In bar area, Dishwasher (Chlorine 0ppm) after priming and running three times. Operator will send dishes into main kitchen for proper sanitation until machine is sanitizing correctly. Corrective Action Taken

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over raw fish in walk-in cooler. Operator rearranged raw foods for proper food protection. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. This is a repeat violation from 1/5/2022 and 3/15/2021. Repeat Violation

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 servers/bartenders employed more than 60 days no food handler certification. This is a repeat violation from 1/5/202z Repeat Violation

Intermediate - Written procedures available for use of time as a public health control to hold time/temperature control for safety food filled out incorrectly. Operator correctly filled out the form at time of inspection. Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent and surrounding tiles on ceiling next to cook line soiled with accumulation of dust.

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Housemade cooked vegetable pickles labeled 11/15/2021, cooked beef chili labeled 12/27/2021, today is 1/5/2022.

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Housemade cooked vegetable pickles labeled 11/15/2021, cooked beef chili labeled 12/27/2021, today is 1/5/2022.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front line butter (67 - Cold Holding) per operator less than one hour. Operator returned butter to reach-in cooler for quick cooling. Also on buffet soup station, cooked pasta (52 - cold holding) for less than one hour per operator.. operator refilled ice water bath around container for quick cooling. Corrective Action Taken

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added to mop sink faucet, one vacuum breaker missing.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris. Operator put can opener in dishwashing area for sanitation and cleaning. This is a repeat violation from 3/25/2021. Corrected On-Site Repeat Violation

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. 2 servers/bartenders and 2 cooks present handling food, no food manager present.

Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three food handlers employed more than 60 days no food handler training, 2 servers/bartenders, one cook.