Grandezza Club Main Dining
Last inspected: Feb 9, 2026
78
Score
Across the available record, Grandezza Club Main Dining has 11 inspections on file, the first dated 2023. The most recent report on file is from Feb 9, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing two times across the record.
Compared to other Estero restaurants (averaging 82), there's room to close the gap. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door during inspection. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. The microwave was cleaned during inspection. **Corrected On-Site**
22-08-4
Basic - Standing water in bottom of reach-in-cooler in prep area.
29-49-6
78
Aug 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on reach in door gaskets on the cook line and and at the bar, observed build up of dust like substance on the walk in cooler fan guards.
23-03-4
95
Apr 24, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-04-24: Observed operator completed documents to file for HAACP plan. Observed operator submitted form but not yet approved. **Time Extended**
03G-50-1
90
Feb 21, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed build of offood debris on can opener. Operator washed can opener. **Corrected On-Site** **Warning**
22-02-4
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. **Warning**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris on reach in freezer on the cook line and walk in cooler door. **Warning**
23-03-4
78
Oct 16, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no sanitizing measurement device available for hot water sanitizing. **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-09-17: Observed employee food handler training for Alejandro Oquendo, Leila Rosa, Lucy Jimenez, Seranel Ddervil through Safe staff NRA Training. Ronald Pierre through 360 learn to serve. Kylie Goodchild CFM, James Hubbard CFM Through NRA. Time extended due to training in progress for seasonal hires. **Time Extended**
53B-01-5
82
Jul 19, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed utensils in hand wash sink across from convection ovens. **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no sanitizing measurement device available for hot water sanitizing. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee battery cell phone back up pack on top of make top table across from the dishwasher. **Warning**
40-06-5
70
Jan 18, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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 no HAACP plan approved for sous-vide, or ROP, emailed corporate chef all documents regarding applying for a HACCP plan.. **Corrective Action Taken**
03G-50-1
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor. Operator disposed of ice bucket because it was broken.
10-14-5
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 scoop handle in contact with sugar in sugar container. Operator remove scoop. **Corrected On-Site** **Repeat Violation**
10-01-5
82
Aug 28, 2023
Food-Licensing Inspection
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
74
Apr 7, 2023
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee tasting ready to eat sauce with barehands. Educated operator on switching to spoon and washing hands and wearing gloves. **Corrected On-Site**
09-01-4
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 chlorine concentration at 0 ppm. Operator called technician. **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. Establishment using reduced oxygen packaging with raw fish.
03G-50-1
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants.
03G-41-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in food prep area used to store boiled eggs.
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator called technician. **Corrective Action Taken**
22-56-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwash area.
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour/salt/sugar bins in dry storage.
02D-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of raw beef and chicken stored on floor in walk in cooler.
08B-47-4
35
Jan 12, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
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
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
55
Frequently Asked Questions
When was Grandezza Club Main Dining last inspected?
The most recent health inspection at Grandezza Club Main Dining on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Grandezza Club Main Dining?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited two times, more than any other issue at Grandezza Club Main Dining.
How does Grandezza Club Main Dining compare to other restaurants in Estero?
Grandezza Club Main Dining most recently scored 78 out of 100, which is lower than the Estero average of 82.
Has Grandezza Club Main Dining's inspection record improved over time?
Results have been roughly steady. Inspections at Grandezza Club Main Dining have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Grandezza Club Main Dining 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 Grandezza Club Main Dining inspected?
Based on the inspection history on file, Grandezza Club Main Dining is inspected around four times per year on average.
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