Floridian Club (The)
Last inspected: Apr 10, 2026
61
Score
The Floridian Club, located at 9467 Gulfshore in Naples, FL, underwent a moderate-risk inspection on April 10, 2026. During this inspection, two critical violations were observed, including raw pork stored above cooked beef and hot-held food below the required temperature. The facility also had two major violations, one of which involved a soiled can opener.
10
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 2 major violations.
61
Oct 21, 2025
Routine - Food
2 major violations. 1 minor violation.
78
Feb 11, 2025
Routine - Food
2 critical violations. 5 minor violations.
58
Aug 30, 2024
Routine - Food
1 critical violation. 2 minor violations.
78
Jan 11, 2024
Routine - Food
2 critical violations. 1 minor violation.
70
Aug 23, 2023
Routine - Food
No violations found.
100
Aug 21, 2023
Routine - Food
5 critical violations. 4 major violations. 3 minor violations.
27
Mar 14, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
61
Dec 5, 2022
Routine - Food
2 critical violations. 2 minor violations.
67
Jul 12, 2022
Routine - Food
No violations found.
100
Violations — Apr 10, 2026 Inspection
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walkin cooler observed, raw pork being stored over cooked beef. Operator rearranged products **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On front line observed cooked chicken (122F - Hot Holding); cooked beef (122F - Hot Holding). Per operator foods being held for one hour. Operator turned up heat on food warmer. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has accumulated debris.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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