NAPLES HERITAGE GOLF & CC
8150 HERITAGE CLUB WAY · NAPLES · Collier County · FL 34112
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
7 full violation description(s) documented by the inspector during this visit.
High Priority 3
03G-04-5High Priority – Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk-in cooler there is one pound of raw shrimp, one pound if cold smoked salmon fully thawed inside of in house reduced oxygen packaging. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler on the cook line, nearest the pantry, raw beef is stored over cut tomatoes. Operator moved items to proper storage. **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the walk-in cooler there is one pound of raw shrimp, one pound if cold smoked salmon fully thawed inside of in house reduced oxygen packaging. **Warning**
Intermediate 4
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the ice machine. **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator does not have quaternary test strips for the triple sink and sanitizer buckets. **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator does not have a non reversible thermometer or non reversible test papers for the high temperature dishwasher. **Warning**
03G-50-1Intermediate – 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. **Warning**
Inspector observations synchronized from DBPR on October 20, 2026 12:59 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.