Cedar Hammock Golf & Cc
Last inspected: Feb 24, 2026
74
Score
Across the available record, Cedar Hammock Golf & Cc has 12 inspections on file, the first dated 2022. The most recent visit was on Feb 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
The most common issue across all inspections has been “operator is doing a special process”, showing up three times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler raw shrimp is stored above hotdogs, roast beef and cooked chicken wings. Operator moved items to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.there is a black mold like substance on the ice chute in the ice machine. Operator cleaned the ice chute. **Corrected On-Site**
22-02-4
Basic - Food stored on floor. There are multiple trays of food stored on the floor in the walk in freezer
08B-38-4
74
Oct 16, 2025
Routine - Food
No violations found.
100
Oct 8, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Poultry (42F - Cold Holding); Fish (41F - Cold Holding), operator will sanitize in the triple sink. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach through cooler between the pantry and wait station raw tuna is stored above cut lettuce. Operator moved items to proper storage order. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sink in the back prep kitchen. Operator replaced missing soap dispenser. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory on the lunch menu. Operator reprinted the menu with the consumer advisory. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. An employee is washing soda gun nozzles in the hand washing sink at the bar. Educated the employee on proper use of hand washing sinks. **Corrective Action Taken** **Warning**
31A-11-4
55
Mar 14, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the reach in cooler four 7 ounce mahi and eight 7 ounce salmon fully thawed inside in house reduced oxygen packaging. See stop sale.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In the reach in cooler four 7 ounce mahi and eight 7 ounce salmon fully thawed inside in house reduced oxygen packaging. See stop sale.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under a prep table whipped butter (73F - Cold Holding). See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On a shelf under a prep table whipped butter (73F - Cold Holding). See stop sale.
03A-02-5
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. Operator is performing reduced oxygen packaging of fish with no HACCP plan. Operator has no HACCP plan submitted for reduced oxygen packaging of fish.
03G-50-1
50
Oct 29, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer in the triple sink. **Warning** - From follow-up inspection 2024-10-29: **Time Extended**
16-37-1
90
Oct 22, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 150F), operator will sanitize in the triple sink until the dishwasher is repaired. **Corrective Action Taken** **Warning**
22-49-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef soup date marked 10/11, tomato sauce date marked 10/10, yellow tomato pesto date marked 10/12. See stop sale. **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Beef soup date marked 10/11, tomato sauce date marked 10/10, yellow tomato pesto date marked 10/12. **Warning**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the salad station tuna marked to be removed from packaging before thawing still in packaging. **Warning**
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink at the bar is being used as a dump sink, there is ice inside the sink. Operator melted the ice. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer in the triple sink. **Warning**
16-37-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the salad station tuna marked to be removed from packaging before thawing still in packaging. See stop sale. **Warning**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There used to be a mold like substance on the ice chute in the ice machine. **Warning**
22-20-5
37
May 7, 2024
Routine - Food
No violations found.
100
Mar 14, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Inspector provided operator with a template for a reduced oxygen packaging HAACP plan. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-03-14: **Time Extended**
03G-50-1
90
Mar 6, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
45
Oct 18, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk-in cooler raw poultry is stored over raw meatloaf mix. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. There us a unlabeled chemical spray bottle in the chemical storage area.
41-17-4
70
Jun 30, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed cut croutons in non food grade bags. Educated operator on proper storage bags. Operator moved for proper storage. **Corrected On-Site**
14-31-5
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. Observed reduced oxygen Packaging of fish, chicken and other products with no HACCP plan. Provided operator with HACCP information.
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with a black/green mold-like substance inside. Operator cleaned ice machine. **Corrected On-Site**
22-20-5
Basic - Bowls dried with a towel/cloth. Observed bowls dries with towel. Correct operator on proper drying method. Rewashed dishes. **Corrected On-Site**
24-17-4
70
Dec 14, 2022
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. On the can rack in dry storage there is a 114 ounce can of tomato ketchup with a dented rim not segregated from the other cans. **Warning**
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags are not marked with the last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance on the ice chute in the ice machine behind the bar. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. There is no proof of food manager certification for Bill Hewett. **Warning**
53A-01-7
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Daniel Smith not on duty at time of inspection, no other certified food service manager on duty. **Warning**
53A-05-6
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
Basic - Bowl or other container with no handle used to dispense food. There is a plastic 1/6 hotel pan inside a container of chicken seasoning in dry storage. **Warning**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there is a 114 ounce can of tomato ketchup with a dented rim not segregated from the other cans. See stop sale. **Warning**
08B-20-4
47
Frequently Asked Questions
When was Cedar Hammock Golf & Cc last inspected?
The most recent health inspection at Cedar Hammock Golf & Cc on file is from Feb 24, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cedar Hammock Golf & Cc?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Cedar Hammock Golf & Cc.
How does Cedar Hammock Golf & Cc compare to other restaurants in Naples?
Cedar Hammock Golf & Cc most recently scored 74 out of 100, which is lower than the Naples average of 81.
Has Cedar Hammock Golf & Cc's inspection record improved over time?
Yes. Recent inspections at Cedar Hammock Golf & Cc have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cedar Hammock Golf & Cc means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cedar Hammock Golf & Cc inspected?
Based on the inspection history on file, Cedar Hammock Golf & Cc is inspected around four times per year on average.
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