Estero Country Club at the Vines
Last inspected: Feb 23, 2026
39
Score
Inspectors have visited Estero Country Club at the Vines 11 times, with records going back to 2022. The newest entry in the record is dated Feb 23, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to six violations.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited three times.
Restaurants in Estero average 82, so Estero Country Club at the Vines trails the local norm. This restaurant has more on its record than most do.
11
Inspections
3
Critical latest
4
Major latest
1
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
3 critical violations. 4 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
39
Nov 7, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at dish machine. **Warning** - From follow-up inspection 2025-11-07: One spray bottle unlabeled **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing signs at bar hand sinks. **Warning** - From follow-up inspection 2025-11-07: **Time Extended**
31B-04-4
78
Oct 30, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
May 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink.
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle. Operator removed and sent to dishwasher to be cleaned and sanitized **Corrected On-Site**
10-20-4
86
Nov 1, 2024
Routine - Food
1 critical violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
86
Jun 13, 2024
Routine - Food
No violations found.
100
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On cook line reach in cooler, 2.5 pounds of salmon under reduced oxygen packaging that was no longer frozen.
01B-13-4
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. HACCP plan submitted but not yet approved. **Warning**
03G-50-1
78
Dec 6, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter on cooks line butter (71 F - Cold Holding) per operator butter was out for over four hours.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Urgent license expired in 12-01-2023
50-17-3
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five (5) pounds of raw salmon placed under reduced oxygen packaging on site and is no longer frozen
01B-13-4
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. Raw salmon placed under reduced oxygen packaging on site and it is not frozen. Operator does not have an approved variance or HACCP plan. Operator currently has HACCP plan submitted for approval. Repeat from 06-14-2023 **Repeat Violation**
03G-50-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table near dish machine. Operator removed drinks. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse underneath prep table on top of plates. Operator removed purse. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing bracelets and watches while working. Employees removed jewelry **Corrected On-Site**
13-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cooks line
21-12-4
47
Jun 14, 2023
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Feb 2, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired on January 20th 2023. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
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. Beef under reduced oxygen packaging no HACCP
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. Provided operator employee reporting agreement DBPR Form HR 5030-103 **Corrective Action Taken**
11-26-1
Basic - Food stored on floor. Food on floor inside walk in freezer. Operator moved food to proper storage **Corrected On-Site**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Operator corrected to: Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
64
Aug 17, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Estero Country Club at the Vines last inspected?
The most recent health inspection at Estero Country Club at the Vines on file is from Feb 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Estero Country Club at the Vines?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Estero Country Club at the Vines.
How does Estero Country Club at the Vines compare to other restaurants in Estero?
Estero Country Club at the Vines most recently scored 39 out of 100, which is lower than the Estero average of 82.
Has Estero Country Club at the Vines' inspection record improved over time?
No. Recent inspections at Estero Country Club at the Vines have averaged around six violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Estero Country Club at the Vines means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Estero Country Club at the Vines inspected?
Based on the inspection history on file, Estero Country Club at the Vines is inspected around three times per year on average.
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