ESTERO COUNTRY CLUB AT THE VINES

Intermediate - - From initial inspection : 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. Randy B. and Maxine M. Both expired in December of 2025 Warning - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In small reach in freezer at pantry station Warning - From follow-up inspection 2026-04-27: Time Extended

Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-11-07: Time Extended

Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine. Warning - From follow-up inspection 2025-11-07: One spray bottle unlabeled Time Extended

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand sinks. Warning - From follow-up inspection 2025-11-07: Time Extended

Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink.

Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed and sent to dishwasher to be cleaned and sanitized 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 exceeds 500ppm); Operator diluted to achieve: Triple Sink (Quaternary 200ppm) Corrected On-Site

High Priority - Operating with an expired Division of Hotels and Restaurants license. Urgent license expired in 12-01-2023

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five (5) pounds of raw salmon placed under reduced oxygen packaging on site and is no longer frozen

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line butter (71 F - Cold Holding) per operator butter was out for over four hours.

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. Raw salmon placed under reduced oxygen packaging on site and it is not frozen. Operator does not have an approved variance or HACCP plan. Operator currently has HACCP plan submitted for approval. Repeat from 06-14-2023 Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table near dish machine. Operator removed drinks. Corrected On-Site

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse underneath prep table on top of plates. Operator removed purse. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing bracelets and watches while working. Employees removed jewelry Corrected On-Site

Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line

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 approved by the Division of Hotels and Restaurants. Operator using special process of reduced oxygen packaging meats and fish without a HAACP. Repeat from 02-22-2023 Repeat Violation

High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on January 20th 2023. Operator renewed license during inspection. 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 approved by the Division of Hotels and Restaurants. Beef under reduced oxygen packaging no HACCP

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 DBPR Form HR 5030-103 Corrective Action Taken

Basic - Food stored on floor. Food on floor inside walk in freezer. Operator moved food to proper storage Corrected On-Site

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Operator corrected to: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site

Intermediate - Handwash sink used for purposes other than hand washing as thawing raw products beside mixer. Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed turkey breast and brisket in walk-in cooler not date marked.

Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.

Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled. Corrected On-Site

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site