C Level Wine Bar and Bistro
Last inspected: Apr 1, 2026
95
Score
Going back to 2023, C Level Wine Bar and Bistro has 10 inspections in the public record. The most recent report on file is from Apr 1, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to four violations.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up four times.
The city-wide average for Bonita Springs sits at 80, putting C Level Wine Bar and Bistro on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have dust build up. **Warning** - From follow-up inspection 2026-04-01: **Time Extended**
36-34-5
95
Mar 31, 2026
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (49F - Cold Holding); pecorino cheese (47F - Cold Holding); burrata (48F - Cold Holding); heavy cream (49F - Cold Holding); buttermilk (49F - Cold Holding) held overnight in reach in cooler. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat carrots in reach in cooler. Operator moved to proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less in reach in cooler. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed butter (49F - Cold Holding); pecorino cheese (47F - Cold Holding); burrata (48F - Cold Holding); heavy cream (49F - Cold Holding); buttermilk (49F - Cold Holding) held overnight in reach in cooler. **Warning**
01B-02-5
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 forms to operator. Read and signed. **Corrected On-Site** **Warning**
11-26-1
Basic - Food stored on floor. Box of baked potatoes stored on ground in kitchen. Operator moved to proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen have dust build up. **Warning**
36-34-5
45
Feb 20, 2025
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
86
Oct 2, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal backpack was stored hanging on a shelf next to clean dishes.
40-06-5
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Bar three-compartment sink was set up with wash solution in the middle and sanitizer on the right. No middle rinse compartment set up.
16-13-5
90
May 1, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - In-use utensil stored in standing water at room temperature. Educated foodhandler on proper storage of in-use utensils. Employee placed utensils in hot water in a pan on the grill, which exceeds 135F **Corrected On-Site**
10-05-5
86
Feb 1, 2024
Routine - Food
No violations found.
100
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse container. **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Educated operator on proper storage of employee beverages. Operator discarded beverages. **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at wait station. **Warning**
31B-04-4
70
Jul 10, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta, port derby and blue cheese crumbles per operator between 1 to 2 days per operator no date mark. Operator labeled the cheese. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from 2/7/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Thus is a repeat violation from 2/7/2023 **Repeat Violation** **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice in bar area. Operator replaced scoops so it is not in contact with ice. **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - Single-service articles improperly stored. In side dry storage room boxes of single service containers stored on floor. **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Stored food not covered. In reach-in freezer at entrance to front line, two containers ice cream uncovered. **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cook line. **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
36-34-5
55
May 11, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Feta, port derby and blue cheese crumbles per operator between 1 to 2 days per operator no date mark. Operator labeled the cheese. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from 2/7/2023. **Repeat Violation** **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Thus is a repeat violation from 2/7/2023 **Repeat Violation** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in cook line. **Warning**
36-34-5
Basic - Ice scoop handle in contact with ice in bar area. Operator replaced scoops so it is not in contact with ice. **Warning**
10-08-5
Basic - Single-service articles improperly stored. In side dry storage room boxes of single service containers stored on floor. **Warning**
25-05-4
Basic - Stored food not covered. In reach-in freezer at entrance to front line, two containers ice cream uncovered. **Warning**
08B-12-5
50
Feb 7, 2023
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line steam table butter sauce (117F - Hot Holding); cooked beef sauce (103F - Hot Holding) for thirty minutes per operator. Operator states they discard items on steam well after 4 hours. Provided operator with time as a public health control form and discussed proper use.
03B-01-6
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. Establishment is reduced-oxygen packaging raw meats and fish.
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 15 food handlers hired more than 60 days, no proof of training.
53B-02-5
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, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
11-26-1
45
Frequently Asked Questions
When was C Level Wine Bar and Bistro last inspected?
The most recent health inspection at C Level Wine Bar and Bistro on file is from Apr 1, 2026. The public record contains 10 inspections in total.
What is the most common violation at C Level Wine Bar and Bistro?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at C Level Wine Bar and Bistro.
How does C Level Wine Bar and Bistro compare to other restaurants in Bonita Springs?
C Level Wine Bar and Bistro most recently scored 95 out of 100, which is higher than the Bonita Springs average of 80.
Has C Level Wine Bar and Bistro's inspection record improved over time?
No. Recent inspections at C Level Wine Bar and Bistro have averaged around four violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at C Level Wine Bar and Bistro 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 C Level Wine Bar and Bistro inspected?
Based on the inspection history on file, C Level Wine Bar and Bistro is inspected around three times per year on average.
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