BONITA BAY CLUB

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. Ian C 3/16/2026, Rodrigo V expired 3/18/2026, Julius M 3/9/2026, Allison W expired 3/2/2026, Dan P expired 3/17/26

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

Basic - Grease on the ground and/or pad around grease receptacle.

Basic - Open dumpster lid.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shrimp (49F - Cold Holding); calamari (49F - Cold Holding); hot dog (48F - Cold Holding) in reach in cooler on cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shrimp (49F - Cold Holding); calamari (49F - Cold Holding); hot dog (48F - Cold Holding) in reach in cooler on cook line. Operator had technician repair reach in cooler during the course of the inspection. Interior of cooler temperature has decreased two degrees to 47F in one hour. Corrective Action Taken

Intermediate - Handwash sink used for purposes other than handwashing. Pan in handwashing sink in service bar.

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. Employee training for Carolyn Plesa 1-31-2022 and Daniel Arruda 1-31-2022 along with others are expired.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area across from dish area.

Basic - Equipment in poor repair. Gaskets on reach in cooler door in back kitchen are damaged.

Basic - No handwashing sign provided at a hand sink used by food employees in dish area by 3 compartment sink and dish machine.

High Priority - Non-food grade paper/paper towel used as liner for food container. Pink cleaning towels used in food pans in multiple areas. Discussed procuring and using food contact towels for this purpose.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator began cleaning during the visit. Corrective Action Taken

Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room and under a prep sink near the cook line.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed quiche held at 93F on the cook line. Chef stated it is being held by time and is discarded at 2 pm. Discussed adding to the existing Time as a Public Health Control document and properly time marking. quiche (93F - Cold Holding)

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook was cutting tomatoes wearing a bracelet and wristwatch.

Basic - In-use tongs stored on equipment door handle between uses at the server station.

Basic - Wiping cloth sanitizing solution stored on the floor at the salad station.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw grouper (47F - Cold Holding); raw salmon (46F - Cold Holding) in reach-in cooler across from cook line. The chef moved raw products to chill blaster. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink in dishwashing area blocked by empty container. The empty container was removed from handwashing sink. Corrected On-Site

Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 48F.

Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen area gasket torn.

Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from oven door. Corrected On-Site

Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed plates at buffet table unprotected. The Chef assured all plates and bowls were physically checked/protected before serving food on plates and bowls. Corrective Action Taken

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with dust on fan guards in reach in cooler in wait station.

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.

Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site

Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan or variance approved by the Division of Hotels and Restaurants. Establishment is using 10k bags to package fish, reduced-oxygen packaging for cooked and raw meats and plants, dehydrating plant matter with addition of heat, and adding nitrites into foods.

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both large ice machines in center of kitchen. Operator began cleaning the machines. Corrective Action Taken

Basic - Accumulation of debris on top of warewashing machine.

Basic - No handwashing sign provided at a hand sink used by food employees. In main kitchen, handwash sinks on both sides of pizza over no handwash sign. Operator placed signs at both sinks. Also no soap at far side bar handwash sink. Operator placed soap at bar sink. Corrected On-Site

High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 151) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 200ppm and called technician. Corrective Action Taken

Basic - Single-service articles improperly stored. Coffee filters stored uncovered in service station. Operator put filters into a closed container. Corrected On-Site

Intermediate - No soap or paper towels provided at handwash sink on back middle prep line near walk-in coolers. Operator provided paper towels and soap at handwash sink. Corrected On-Site

Basic - In-use tongs stored on equipment door handle between uses on main cook line in central kitchen. Operator removed the tongs. Corrected On-Site