Club at Longshore Lake Rest
Last inspected: Mar 20, 2026
70
Score
Club at Longshore Lake Rest has been inspected nine times since 2022. Club at Longshore Lake Rest was last inspected on Mar 20, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to six violations before.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited three times.
Club at Longshore Lake Rest's latest score of 70 falls below the Naples average of 81. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 2 major violations.
View 3 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. Dishwasher (Chlorine 0ppm); Operator adjusted hoses.Secondary test Dishwasher (Chlorine 50ppm) **Corrected On-Site** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris. Operator moved can opener to dishwasher area to be cleaned and sanitized **Corrective Action Taken** **Warning**
22-02-4
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. No proof of training available for any Servers or Bartenders **Warning**
53B-02-5
70
Oct 24, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In Walk in cooler observed mechanically processed raw beef being stored over raw prime rib. Operator rearranged products. **Corrected On-Site**
08A-20-5
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. Observed one package of thawed Reduced Oxygen Packaged fish. Operator discarded fish
06-09-1
Basic - Food stored on floor. Observed case of croutons being stored on store room floor. Operator moved croutons to a shelf. **Corrected On-Site**
08B-38-4
78
Apr 24, 2025
Routine - Food
3 critical violations. 5 major violations. 9 minor violations.
View 17 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen raw Golden Tile fish not removed from reduced oxygen packaging. The operator stated the fish was not frozen prior to packaging. The operator discarded the fish. **Corrected On-Site**
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen raw Golden Tile fish not removed from reduced oxygen packaging. The operator stated the fish was not frozen prior to packaging. The operator discarded the fish. **Corrected On-Site**
01B-13-4
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 the chlorine sanitizer solution for the dishmachine behind the bar at 0ppm. The operator connected the sanitizer solution. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed empty sanitizer buckets stored in the hand sink in the cook line. The operator removed the buckets from the sink. **Corrected On-Site**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed William Hanzalik with no proof of manager certification. An online search found the exam was passed on 5/4/2023.
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
16-37-1
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. Observed the sous chef hired over 60 days with no proof of training.
53B-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. Observed multiple raw meats sealed in reduced oxygen packaging in the walk in cooler and walk in freezer. **Repeat Violation** **Warning**
03G-50-1
Basic - Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.
50-09-4
Basic - Food stored on floor. Observed multiple boxes of food stored on the floor of the walk in freezer.
08B-38-4
Basic - Ice buildup in the walk-in freezer.
14-69-4
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 the scoop handle used for rice flour not stored above the food. The operator removed the scoop from the flour. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives stored in 80F standing water on the cook line. The operator placed the knives in the dish area. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees at the server station in the kitchen and the server station at the bar. **Repeat Violation**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler behind the bar.
29-49-6
Basic - Wet mop not stored in a manner to allow the mop to dry in the chemical closet. The operator properly stored the wet mop. **Corrected On-Site**
42-01-4
Basic - Clean wiping cloth supply not properly stored. Observed a bag of clean wiping cloths stored on the ground in a storage area. The operator properly stored the wiping cloths. **Corrected On-Site**
21-19-4
25
Dec 11, 2024
Routine - Food
1 critical violation. 7 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above salmon and shrimp and pulled pork in the walk-in cooler. Operator rearranged product to proper storage hierarchy.. Raw chicken and raw ground beef were stored above raw shrimp in the cooling drawers on the cook line. Operator corrected. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand was sink by the wine cooler and linen shelf was blocked by a stack of glass racks.
31A-09-4
Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Beet-cured salmon (cured on-site) observed in the walk-in cooler. Provided Operator with information regarding obtaining special process guidance.
03G-41-2
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Consumer advisory is present on the menu; however, the lettuce wrap that contains Tuna Tataki has no asterisk or any other way of indicating raw product. Operator stated he would have a staff member immediately edit and reprint on-site. **Corrective Action Taken**
02B-04-5
Intermediate - No soap provided at handwash sink by the wine cooler and linen shelf.
31B-03-4
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. Observed multiple foods in the walk-in cooler that were vacuum sealed on site, including salmon filets. Provided Operator with information regarding obtaining special process guidance.
03G-50-1
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. Observed vacuum sealed pulled pork dated 11-9 in the walk- in cooler with no indication of thaw date or remaining days of shelf life. Provided Date Marking handout to Operator.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles observed in the chemical storage closet.
41-17-4
Basic - Accumulation of black/green mold-like substance on the interior ice machine deflector.
22-20-5
Basic - In-use tongs stored on equipment door handle between uses on the cook line.
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees by the wine cooler and linen shelf.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Two bags of ground beef were thawing at room temperature in the prep room; and, two bags of ravioli filling were thawing in standing water at the prep sink. Chef placed ravioli filling in the walk-in cooler and placed the ground beef, submerged, under running water. **Corrected On-Site**
06-01-5
35
May 31, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Observed raw seafood removed from original packaging, stored under raw chicken in walk in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator posted Consumer Advisory. **Corrected On-Site**
02B-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the microwave on the cook line soiled with food debris. **Corrected On-Site**
22-08-4
Basic - Food stored on floor. Observed turkey and seafood stored on the floor in the walk in freezer. **Corrected On-Site**
08B-38-4
Basic - Waste line missing at soda gun holster. Observed no waste line for the soda gun at the bar.
29-17-4
67
Dec 20, 2023
Routine - Food
No violations found.
100
Oct 11, 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. Observed raw beef over raw fish on cook line. Operator moved product for proper storage. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Equipment drain line draining into handwash sink. Observed drain line from espresso machine into hand wash sink. Operator removed drain line. **Corrected On-Site** **Warning**
31A-10-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no certified food manager certification. **Warning**
53A-01-7
70
Mar 27, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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 no HAACP plan for vacuum sealing fish. Provided operator with HAACP information.
03G-50-1
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. Observed no proof of employee reporting agreement.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open drink above clean dishes in dish area. Operator covered and moved for proper storage. **Corrected On-Site**
12B-07-4
78
Sep 8, 2022
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cut cantaloupe and honeydew not date marked. Operator stated made yesterday.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with a black/green mold-like substance.
22-20-5
86
Frequently Asked Questions
When was Club at Longshore Lake Rest last inspected?
The most recent health inspection at Club at Longshore Lake Rest on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Club at Longshore Lake Rest?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Club at Longshore Lake Rest.
How does Club at Longshore Lake Rest compare to other restaurants in Naples?
Club at Longshore Lake Rest most recently scored 70 out of 100, which is lower than the Naples average of 81.
Has Club at Longshore Lake Rest's inspection record improved over time?
No. Recent inspections at Club at Longshore Lake Rest have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Club at Longshore Lake Rest 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 Club at Longshore Lake Rest inspected?
Based on the inspection history on file, Club at Longshore Lake Rest is inspected around three times per year on average.
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