Heritage Bay Golf & Country Club
Last inspected: Dec 15, 2025
95
Score
Heritage Bay Golf & Country Club has been inspected nine times since 2022. The newest entry in the record is dated Dec 15, 2025. 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 five violations to closer to two violations per visit.
Looking across the full record, “dishmachine not sanitizing” is the recurring theme, flagged two times.
The city-wide average for Naples sits at 81, putting Heritage Bay Golf & Country Club on the better side of that line. There isn't much in the file that would give a customer pause.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 15, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers. **Warning** - From follow-up inspection 2025-12-15: **Time Extended**
23-03-4
95
Dec 2, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed bar Dishwasher (Chlorine 0ppm). Operator will send all glassware to kitchen for proper sanitization. **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers. **Warning**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees in server service area. **Warning**
31B-04-4
70
Mar 7, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature rinse machine achieved was 148F on the surface of two thermometers at two passes through the machine. **Warning** - From follow-up inspection 2025-03-07: Inspector thermometer showed 148F on Final Rinse. Facility waterproof thermal puck indicated 142F. Inspector tried three passes with no temperature reaching 160F **Admin Complaint**
22-49-4
86
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
67
Nov 15, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
30
Mar 13, 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. Butter measured 75F sitting on baker rack by office. butter (75F - Cold Holding). Discussed Time as a Public Health Control procedures with Operator and provided forms during the visit. **Corrective Action Taken**
03A-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer in bucket and at source measured 0 ppm. Operator switched supply bottle to a fresh, newer bottle. Ran solution again and tested properly at 300 ppm. Sanitizer Bucket (Quaternary 0ppm); Sanitizer Bucket (Quaternary 300ppm). Chef directed staff to change all buckets with fresh solution. **Corrected On-Site**
21-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
78
Nov 27, 2023
Complaint Full
2 minor violations.
View 2 violations
Basic - No Heimlich maneuver/choking sign posted. Provided to Operator who posted during the inspection. **Corrected On-Site**
51-13-4
Basic - Bowl or other container with no handle used to dispense food. Bowl was stored in a container of rock salt, used for serving oysters on ice
14-01-5
90
Apr 7, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. In dishwashing area, dishwasher switched from dirty dishes to clean dishes, no handwash. Discussed with operator and employee importance of proper handwashing, dishwasher properly washed hands and then resanitized dishware. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023. **Admin Complaint**
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area and back prep line near production walk-in cooler. Operator cleared both sinks. **Corrected On-Site** **Warning**
31A-09-4
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 reach-in cooler on main line. **Warning**
06-09-1
64
Nov 7, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked salmon and cooked pork sauce made and frozen same day, thawed yesterday per operator, not tracked with time stamp. Operator updated all time marks. **Corrected On-Site**
02C-04-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on main cook line and by banquet storage. Operator refilled both buckets, quaternary 200ppm. **Corrected On-Site**
21-08-4
Basic - Old labels stuck to food containers after cleaning on cook line reach-in coolers.
16-46-4
82
Frequently Asked Questions
When was Heritage Bay Golf & Country Club last inspected?
The most recent health inspection at Heritage Bay Golf & Country Club on file is from Dec 15, 2025. The public record contains nine inspections in total.
What is the most common violation at Heritage Bay Golf & Country Club?
Across the inspection record, “dishmachine not sanitizing” has been cited two times, more than any other issue at Heritage Bay Golf & Country Club.
How does Heritage Bay Golf & Country Club compare to other restaurants in Naples?
Heritage Bay Golf & Country Club most recently scored 95 out of 100, which is higher than the Naples average of 81.
Has Heritage Bay Golf & Country Club's inspection record improved over time?
Yes. Recent inspections at Heritage Bay Golf & Country Club have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Heritage Bay Golf & Country Club 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 Heritage Bay Golf & Country Club inspected?
Based on the inspection history on file, Heritage Bay Golf & Country Club is inspected around three times per year on average.
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