Estuary Clubhouse
Last inspected: Mar 30, 2026
90
Score
Estuary Clubhouse has been inspected nine times since 2022. The most recent visit was on Mar 30, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
“Stop sale issued due to food not being in a wholesome” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Naples restaurant scores 81. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - Spray bottle containing toxic substance not labeled. At the handwashing sink near the walk in cooler, observed spray bottle without a label. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
90
Dec 16, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the reach in cooler across from the cook top, raw egg whites and raw beef were stored above ready to eat sauces. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the reach in cooler near the three compartment sink, cut tomato (55F - Cold Holding); cooked chicken salad (53F - Cold Holding); tuna salad (49F - Cold Holding); sliced cheddar cheese (50F - Cold Holding); cooked shrimp (54F - Cold Holding). Operator stated foods had been stored in that reach in cooler since they open for two and a half hours. Operator placed all of the time-temperature control for safety foods in the walk in cooler. **Corrective Action Taken**
03A-02-5
74
Mar 28, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
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 Walk in cooler observed two packages unopened, thawed raw tuna in Reduced Oxygen Packaging labeled "Remove from Packaging Before Thawing"Operator discarded product. Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.Fresh Raw fish packaged in another food outlet of same ownership using a reduced oxygen packaging method.Observed ten pounds raw salmon in heat sealed ziplock bags. Operator discarded product.
01B-13-4
High Priority - Operator not complying with the procedures stated in the Process Waiver or HACCP plan approved by the Division of Hotels and Restaurants.Fresh Raw fish packaged in another food outlet of same ownership using a reduced oxygen packaging method.Observed ten pounds raw salmon in heat sealed ziplock bags. Operator discarded product.
03G-48-2
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In downstairs Walk in cooler observed raw ground beef patties being stored over raw pork. Operator moved ground beef. **Corrected On-Site**
08A-20-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed lunch buffet with no sneeze guards. Operator setup sneeze guards. **Corrected On-Site**
08B-01-4
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 with forms. Operator had employees read, sign and date forms. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at Hand washing sink behind bar area. Operator replaced soap **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle behind bar.
41-17-4
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 Walk in cooler observed two packages unopened, raw thawed tuna in Reduced Oxygen Packaging. Operator discarded product.
06-09-1
Basic - Stored food not covered. Observed gazpacho soup with no lid or cover. Operator covered soup with plastic wrap. **Corrected On-Site**
08B-12-5
37
Nov 22, 2024
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Mar 28, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
50
Dec 5, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler, observed sliced turkey date marked 11-25. Operator discarded turkey. **Corrective Action Taken**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler, observed sliced turkey date marked 11-25. Operator discarded turkey. **Corrective Action Taken**
01B-13-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In walk in cooler observed reduced oxygen packaged fish with no variance submitted. Provided operator with form, Per operator, form will be submitted this week **Corrective Action Taken**
03G-43-1
Basic - In-use tongs stored on equipment door handle between uses. Observed on front line. Operator moved tongs **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. One employee handling food on front line of kitchen with no hair restraint
13-03-4
61
Sep 7, 2023
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator replenished sanitizer. Triple Sink (Quaternary 200ppm)5-13-22 **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
22-43-4
High Priority - - From initial inspection : High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. In walk-in cooler, reduced oxygen packaged time/temperature control meats and sauces without proper date marks **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
03G-52-1
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line of kitchen clarified butter (109F - Hot Holding). Per operator, butter has been holding for two hours, Operator moved butter to the grill **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On front line of kitchen, raw chicken stored next to raw shrimp. Shrimp had chicken marinade on the plastic wrap. Stop sale issued, operator discarded shrimp **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in cooler, raw lamb loin chops, stored above cooked broccolini and ham, operator moved lamb loin chops. No stop sale required, no visible signs of contamination. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On front line of kitchen, raw chicken stored next to raw shrimp. Shrimp had chicken marinade on the plastic wrap. Stop sale issued, operator discarded shrimp **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
01B-13-4
Intermediate - - From initial inspection : 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. Menu has Hamachi Crudo with no secondary designation, such as an asterisk to indicate consumer advisory applies. **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
02B-04-5
Intermediate - - From initial inspection : 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. In walk-in cooler, reduced oxygen packaged time/temperature control meats and sauces without. **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
03G-50-1
Basic - - From initial inspection : 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. In walk-in cooler, reduced oxygen packaged time/temperature control meats and sauces without labeling. **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
03G-53-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, floor ceiling walls have ice buildup **Warning** - From follow-up inspection 2023-09-07: **Time Extended**
14-69-4
30
May 3, 2023
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in cooler, raw lamb loin chops, stored above cooked broccolini and ham, operator moved lamb loin chops. No stop sale required, no visible signs of contamination. **Corrective Action Taken** **Warning**
08A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On front line of kitchen, raw chicken stored next to raw shrimp. Shrimp had chicken marinade on the plastic wrap. Stop sale issued, operator discarded shrimp **Corrective Action Taken** **Warning**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On front line of kitchen, raw chicken stored next to raw shrimp. Shrimp had chicken marinade on the plastic wrap. Stop sale issued, operator discarded shrimp **Warning**
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line of kitchen clarified butter (109F - Hot Holding). Per operator, butter has been holding for two hours, Operator moved butter to the grill **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Operator is not properly tracking the number of days time/temperature control for safety food packaged using a reduced oxygen method was maintained frozen in order to properly date mark the food when thawed and held at refrigerated temperatures again. In walk-in cooler, reduced oxygen packaged time/temperature control meats and sauces without proper date marks **Warning**
03G-52-1
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm) Operator replenished sanitizer. Triple Sink (Quaternary 200ppm)5-13-22 **Corrected On-Site** **Repeat Violation** **Warning**
22-43-4
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. In walk-in cooler, reduced oxygen packaged time/temperature control meats and sauces without. **Warning**
03G-50-1
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. Menu has Hamachi Crudo with no secondary designation, such as an asterisk to indicate consumer advisory applies. **Warning**
02B-04-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, floor ceiling walls have ice buildup **Warning**
14-69-4
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. In walk-in cooler, reduced oxygen packaged time/temperature control meats and sauces without labeling. **Warning**
03G-53-1
30
Dec 20, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - Clam/mussel/oyster tags not marked with last date served. Tags not dated from last date served
01C-03-4
90
Frequently Asked Questions
When was Estuary Clubhouse last inspected?
The most recent health inspection at Estuary Clubhouse on file is from Mar 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Estuary Clubhouse?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited four times, more than any other issue at Estuary Clubhouse.
How does Estuary Clubhouse compare to other restaurants in Naples?
Estuary Clubhouse most recently scored 90 out of 100, which is higher than the Naples average of 81.
Has Estuary Clubhouse's inspection record improved over time?
Results have been roughly steady. Inspections at Estuary Clubhouse have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Estuary Clubhouse 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 Estuary Clubhouse inspected?
Based on the inspection history on file, Estuary Clubhouse is inspected around three times per year on average.
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