BONITA NATIONAL CLUBHOUSE

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. Warning - From follow-up inspection 2026-05-22: Observed mold like substance. Time Extended

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

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

Basic - Missing drain plug at dumpster.

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees at the server station behind the bar. Warning - From follow-up inspection 2025-02-27: Time extended, as unable to observe today due to a meeting taking place in that area. Time Extended

High Priority - Dented/rusted cans present. See stop sale. Can of clams severely dented. Chef removed from the shelf. Corrective Action Taken

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes in ice bath at 57F. Pan was on top of the ice. Operator stated items ha been in service less than 4 hours and directed employee to place back in cooler. Provided Operator with Time as a Public Health Control documents. cut tomatoes (57F - Cold Holding)

Intermediate - Spray bottle containing toxic substance not labeled in the dish area.

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

Basic - Food stored on floor in the freezer.

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored in flour bin with handle touching the product.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Holster for ice scoop was soiled with build-up around the bottom lip.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef and raw whole muscle beef stored commingled on the bottom shelf in the walk-in cooler.

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

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef and ground pork were stored directly above whole muscle cuts of meat in the walk-in cooler.

Intermediate - Handwash sink not accessible for employee use at all times. Sink by the ice machine was blocked by glass racks. Operator moved racks. Corrected On-Site

High Priority - Non-food grade towel used as liner for food container. On cook line reach-in cooler left non food grade towel in contact with raw mussels.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fresh mozzarella (53F - Cold Holding); cut tomatoes (49F - Cold Holding) in ice bath on cook line for 30 minutes per operator. Operator place items In reach-in cooler, inspector provided time as a public health control form. Corrective Action Taken

High Priority - Toxic substance/chemical improperly stored. Sanitizer bucket next to food by chefs office. Operator moved to segregated location. 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 reduced-oxygen packaging fish and raw meats. Per operator, chef is discussing proper procedure with state of Florida.

Intermediate - Handwash sink not accessible for employee use at all times. Dishes blocking handwash sink in ice machine area. Operator cleared the sink for access. Corrected On-Site

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

Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Provided operator with triple sink handout.

Intermediate - Clam/mussel/oyster tags not marked with last date served. 2 tags not marked with last date served. This is a repeat violation from 4/4/2022 Repeat Violation

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. In employee bathrooms, water at 96F after running three minutes.

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

Basic - Employee with no hair restraint while engaging in food preparation. Two employees in kitchen preparing food, no hair restraint. Operator provided hats for employees. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line utensils in standing water 80F. Operator placed on grill for reheating. Corrective Action Taken

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef stored over raw fish in walk-in freezer, no longer commercially packaged.

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added to mop sink faucet, vacuum breaker improperly installed. Discussed with head of maintenance proper installation of vacuum breaker. This is a repeat violation from 8/27/2021. Repeat Violation

Intermediate - Clam/mussel/oyster tags not marked with last date served.

Basic - Carbon dioxide/helium tanks not adequately secured in soda storage area. This is a repeat violation from 8/27/2021. Repeat Violation

Basic - Single-service articles improperly stored. On floor of banquet storage room, boxes of single service cups and utensils stored on floor.

Basic - Wet mop not stored in a manner to allow the mop to dry in mop sink area. Operator hung the mop to dry. This is a repeat violation from 8/27/2021. Corrected On-Site Repeat Violation

High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemical stored next to food in bar side service area. Operator moved the bottle away from food. Corrected On-Site

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Two way splitter at mop sink without a vacuum breaker on one side.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispensing machine at bar side service area with mold-like substance on nozzles. Operator cleaned the machine. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in unlabeled bottle.

Basic - Carbon dioxide/helium tanks not adequately secured. Two carbon dioxide canisters not secured in bar area service station.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored with food in bar side service area. Operator moved the bag away from food. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on smaller salad station reach in cooler with buildup of mold-like substance.

Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in mop sink with mop head facing down. Operator inverted the mop to allow proper drying. Corrected On-Site