East Club House Food Service
Last inspected: Apr 15, 2026
100
Score
Going back to 2022, East Club House Food Service has nine inspections in the public record. On Apr 15, 2026, the health department conducted the most recent visit. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things have been moving in the right direction, with the rolling count dropping from around four violations to closer to one violation per visit.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded two times.
The city-wide average for Naples sits at 81, putting East Club House Food Service on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
No violations found.
100
Nov 5, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
78
Mar 31, 2025
Routine - Food
No violations found.
100
Mar 28, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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 the chlorine solution for the dishmachine at 0ppm. The operator set up the three compartment sink for sanitization. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (56F - Cold Holding); raw tuna (55F - Cold Holding); hard boiled egg (55F - Cold Holding); cut leafy greens (60F - Cold Holding) in the reach in cooler on the cook line. The operator stated the potentially hazardous foods had been held for approximately 1 hour. The operator moved the above foods to another cold holding unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. The operator organized the tags in chronological order. **Corrected On-Site**
01C-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler at the server station. The operator removed the employee food. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee cell phone stored on a shelf above a food preparation surface near the cook line. The operator properly stored the cell phone. **Corrected On-Site**
40-06-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed the rinse cycle temperature gauge inoperable.
16-38-5
58
Feb 7, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink by dish washer blocked. operator removed cart blocking hand wash sink. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Multiple sinks throughout kitchen, no hand wash sign. Advised operator to apply appropriate signage for designation.
31B-04-4
86
Jun 6, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked eggs (54F - Cold Holding); Cooked potatoes (53F - Cold Holding) stored in the section of the reach in cooler on the right side of the cook line in doubled pans. Chef stated the items were stored in the reach in cooler for approximately 1 hour. Chef placed the items in the bottom of the reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored on a preparation table in the preparation area. Employee removed the bottles. **Corrected On-Site**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chef removed the utensil to be sanitized. **Corrected On-Site**
10-07-4
78
Oct 3, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not dated with last date served.
01C-03-4
Intermediate - No soap provided at handwash sink. Observed no soap at bar. Operator provided soap. **Corrected On-Site**
31B-03-4
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. Operator in process of cleaning machine. **Corrective Action Taken**
22-20-5
78
May 10, 2023
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. Observed dish machine testing at 0ppm. Operator contacted for service and set up triple sink to sanitize. **Corrective Action Taken**
22-41-4
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 vacuum sealing being conducted with no HACCP plan available. Provided operator with HACCP information.
03G-50-1
Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in dish area. Operator provided soap. **Corrected On-Site**
31B-03-4
70
Dec 13, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Container of medicine improperly stored. Observed medicine stored over opened bottles in pastry area. Operator moved for proper storage. **Corrected On-Site**
41-07-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed ranch dressing made with buttermilk dated 11/6. Operator discarded ranch dressing. **Corrected On-Site**
02C-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand wash sink next to three compartment sink. Operator provided paper towel. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in walk in freezer dripping onto boxes. Repeat 5/20/2022, 7/29/2021.
14-69-4
64
Frequently Asked Questions
When was East Club House Food Service last inspected?
The most recent health inspection at East Club House Food Service on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at East Club House Food Service?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at East Club House Food Service.
How does East Club House Food Service compare to other restaurants in Naples?
East Club House Food Service most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has East Club House Food Service's inspection record improved over time?
Yes. Recent inspections at East Club House Food Service have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at East Club House Food Service 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 East Club House Food Service inspected?
Based on the inspection history on file, East Club House Food Service is inspected around three times per year on average.
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