Collier's Reserve Country Club
Last inspected: Sep 17, 2025
78
Score
Inspectors have visited Collier's Reserve Country Club eight times, with records going back to 2022. Inspectors last stopped by on Sep 17, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly one violation earlier in the record.
Across the inspection history, “raw animal foods not properly separated” is the issue that surfaces most often, recorded two times.
By comparison, the average Naples facility scores 81, putting Collier's Reserve Country Club on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Sep 17, 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 raw pork being stored under ground beef. Operator rearranged products. **Corrected On-Site**
08A-20-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing food with no hair restraint. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on ice machine surface.
10-12-5
78
Apr 15, 2025
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (59F - Cold Holding) on the server exposed line. The operator stated the butter had been held for approximately 2.5 hours. The operator was emailed a time as public health control form. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored over raw pork in the walk in cooler. The operator properly stored the raw meats. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked lobster and cooked octopus in reduced oxygen packaging held for more than 48 hours. The operator discarded the above foods. **Corrected On-Site**
01B-13-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no quaternary test kit available.
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 cooked foods in reduced oxygen packaging held for more than 48 hours. The operator does not have an approved HACCP plan. **Warning**
03G-50-1
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed raw fish packaged in 10k bags with no approved process waiver. **Warning**
03G-46-2
Basic - No waste receptacle installed at handwash sink provided with disposable towels at multiple hand sinks in the kitchen and at the server station.
33-38-4
Basic - Single-service articles improperly stored. Observed single-service cups stored on the floor at the server station in the kitchen. The operator properly stored the cups. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed multiple foods in reduced oxygen packaging with no date markings. The operator stated the foods were packaged within 48 hours.
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed cooked lobster and cooked octopus in reduced oxygen packaging held for more than 48 hours. The operator discarded the above foods. **Corrected On-Site** **Warning**
03G-54-1
Basic - Coffee/iced tea filters not stored inverted or protected from contamination at the server station. The operator properly stored the filters. **Corrected On-Site**
25-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - In-use knives stored in cracks between pieces of equipment on the cook line. The operator properly stored the knives. **Corrected On-Site**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees at the server station.
31B-04-4
29
Dec 16, 2024
Routine - Food
2 minor violations.
View 2 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
90
Mar 25, 2024
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
86
Oct 26, 2023
Routine - Food
No violations found.
100
Aug 22, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jan 23, 2023
Routine - Food
2 major violations.
View 2 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
82
Aug 25, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed no vacuum breaker at splitter at mop sink.
29-34-4
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Observed oysters with no tag with them.
01C-01-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored food contact surface up. Operator cleaned and covered utensils. **Corrected On-Site**
24-18-4
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 handle of scoop used in rice touching rice. Operator removed scoop. **Corrected On-Site**
10-01-5
70
Frequently Asked Questions
When was Collier's Reserve Country Club last inspected?
The most recent health inspection at Collier's Reserve Country Club on file is from Sep 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Collier's Reserve Country Club?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at Collier's Reserve Country Club.
How does Collier's Reserve Country Club compare to other restaurants in Naples?
Collier's Reserve Country Club most recently scored 78 out of 100, which is lower than the Naples average of 81.
Has Collier's Reserve Country Club's inspection record improved over time?
No. Recent inspections at Collier's Reserve Country Club have averaged around seven violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Collier's Reserve Country 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 Collier's Reserve Country Club inspected?
Based on the inspection history on file, Collier's Reserve Country Club is inspected around three times per year on average.
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