Bonita Bay Club
Last inspected: Apr 16, 2026
100
Score
Public records show nine inspections at Bonita Bay Club stretching back to 2022. Bonita Bay Club was last inspected on Apr 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
When inspectors have written things up, “in-use tongs stored on equipment door handle between uses” has been the most frequent reason, cited three times.
Restaurants in Bonita Springs average 80, so Bonita Bay Club is doing better than most peers. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
No violations found.
100
Sep 19, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Mar 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
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.
14-86-1
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**
22-20-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room and under a prep sink near the cook line.
36-27-5
78
Jan 16, 2025
Food-Licensing Inspection
No violations found.
100
Sep 17, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
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)
03A-02-5
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.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
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.
13-07-4
Basic - In-use tongs stored on equipment door handle between uses at the server station.
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor at the salad station.
21-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
58
May 7, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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**
03A-02-5
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**
31A-09-4
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.
14-74-7
Basic - Equipment in poor repair. Observed stand up reach-in cooler in kitchen area gasket torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. The tongs were removed from oven door. **Corrected On-Site**
10-20-4
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**
24-11-4
64
Jan 18, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with dust on fan guards in reach in cooler in wait station.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
25-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
82
May 11, 2023
Routine - Food
1 major violation.
View 1 violation
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.
03G-50-1
90
Dec 21, 2022
Routine - Food
3 minor violations.
View 3 violations
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**
22-20-5
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
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**
31B-04-4
86
Frequently Asked Questions
When was Bonita Bay Club last inspected?
The most recent health inspection at Bonita Bay Club on file is from Apr 16, 2026. The public record contains nine inspections in total.
What is the most common violation at Bonita Bay Club?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited three times, more than any other issue at Bonita Bay Club.
How does Bonita Bay Club compare to other restaurants in Bonita Springs?
Bonita Bay Club most recently scored 100 out of 100, which is higher than the Bonita Springs average of 80.
Has Bonita Bay Club's inspection record improved over time?
Results have been roughly steady. Inspections at Bonita Bay Club have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bonita Bay Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bonita Bay Club inspected?
Based on the inspection history on file, Bonita Bay Club is inspected around three times per year on average.
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