Island Country Club Sarazen Lounge
Last inspected: Apr 22, 2026
100
Score
Island Country Club Sarazen Lounge appears in inspection records 10 times, starting in 2022. The most recent visit was on Apr 22, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near two violations per visit.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited two times.
Restaurants in Marco Island average 77, so Island Country Club Sarazen Lounge is doing better than most peers. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
No violations found.
100
Oct 28, 2025
Routine - Food
No violations found.
100
May 1, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. There is a cart in front of the hand washing sink in the dish washing area. Operator moved the cart. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. There are unlabeled chemical spray bottles in the dish washing area.
41-17-4
Basic - Food stored on floor. There are cases of food stored on the freezer floor. Operator moved cases to proper storage. **Corrected On-Site**
08B-38-4
78
Jan 23, 2025
Routine - Food
No violations found.
100
Nov 22, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand sink at the bar. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
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
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with the oyster advisory, operator displayed the advisory at the host's stand. **Corrected On-Site** **Warning**
02A-01-4
Basic - Employee eating in a food preparation or other restricted area. An employee is eating at the var with food next to bottles and over a reach in cooler holding milk, orange juice and cut fruit. Employee moved to the outside of the bar. **Corrected On-Site** **Warning**
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
67
Mar 14, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
82
Jan 3, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the edge of the ice chute of the ice. Machine in the bag in box storage at the bar. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar. **Warning** - From follow-up inspection 2024-01-03: **Time Extended**
31B-04-4
86
Oct 30, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half (50F - Cold Holding). Operator states that the half and half greater than 48 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half (50F - Cold Holding). Operator states that the half and half greater than 48 hours. See stop sale. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the edge of the ice chute of the ice. Machine in the bag in box storage at the bar. **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. There are multiple reduced oxygen packages of whole muscle meats in the walk-in cooler. **Repeat Violation** **Warning**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a black mold like substance on the gasket of the upper door of the reach in cooler by the salad station. **Warning**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. There are multiple wet wiping cloths at the bar. **Warning**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar. **Warning**
31B-04-4
52
Jan 26, 2023
Routine - Food
6 major violations. 3 minor violations.
View 9 violations
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. Operator has not had the employee reporting agreements completed.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - No soap provided at handwash sink. There is no soap at the hand washing sinks at th3 bar.
31B-03-4
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. An employee reduced oxygen packed steaks in the presence of the inspector.
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times. The hand washing sink in the dish washing area is blocked by a cart. Operator moved the cart. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sinks at the bar.
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. There are no hand washing signs at the hand washing sinks at the bar.
31B-04-4
Basic - Food stored on floor. There is a case of tomatoes on the floor in the produce walk-in cooler.
08B-38-4
Basic - Plumbing system in disrepair. The hand washing sink sink next to the ice machine has a broken drain pipe.
29-08-4
47
Dec 29, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance on the ice chute in the crushed ice machine.
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 110F water on the cook's line.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters on the front cook's line.
23-03-4
74
Frequently Asked Questions
When was Island Country Club Sarazen Lounge last inspected?
The most recent health inspection at Island Country Club Sarazen Lounge on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Island Country Club Sarazen Lounge?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Island Country Club Sarazen Lounge.
How does Island Country Club Sarazen Lounge compare to other restaurants in Marco Island?
Island Country Club Sarazen Lounge most recently scored 100 out of 100, which is higher than the Marco Island average of 77.
Has Island Country Club Sarazen Lounge's inspection record improved over time?
Results have been roughly steady. Inspections at Island Country Club Sarazen Lounge have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Island Country Club Sarazen Lounge 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 Island Country Club Sarazen Lounge inspected?
Based on the inspection history on file, Island Country Club Sarazen Lounge is inspected around three times per year on average.
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