Member's Lounge and Bluewater Bar and Grill
Last inspected: Feb 3, 2026
78
Score
Member's Lounge and Bluewater Bar and Grill appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
There hasn't been much movement either way: counts have stayed near three violations per visit across recent inspections.
The most common issue across all inspections has been “operator is doing a special process”, showing up five times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. The record reflects steady performance over time.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. There is a bread knife in the hand washing sink in the prep area.
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put on a hat. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. There are multiple cases of food stored on the floor in the walk in freezer.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Operator moved the tongs to proper storage. **Corrected On-Site**
10-20-4
78
Sep 17, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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. Dishwasher (Chlorine 0ppm). Operator replaced the empty container of chlorine sanitizer. Chlorine sanitizer 100ppm. **Corrected On-Site**
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no chlorine sanitizer test kit for chlorine sanitizer in the dishwasher.
16-37-1
78
May 14, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler chicken tortilla soup (53F - Cooling). The soup was prepared on the previous day and not cooled properly. See stop sale.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In the walk in cooler chicken tortilla soup (53F - Cooling). The soup was prepared on the previous day and not cooled properly. See stop sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a black mold like substance inside the nozzles of two soda guns at the bar. Operator wash, rinsed and sanitized the soda gun nozzles. **Corrected On-Site**
22-02-4
67
Mar 14, 2025
Routine - Food
6 major violations. 2 minor violations.
View 8 violations
Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. There is sous vide chicken without the required labeling. **Warning**
03G-09-5
Intermediate - Handwash sink not accessible for employee use at all times. There is a wire bread basket inside the hand washing sink in the dish washing area. Operator removed the basket. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. The hand washing sink on the cook line has no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. There used to be no approved plan review for completed renovations, establishment is open and operating. **Warning**
51-16-7
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. Operator is performing reduced oxygen packaging. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. There are multiple unlabeled chemical spray bottles at the bar. Operator labeled the spray bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the make table cooler on the inside of the dinner line. **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. None of the hand washing sinks in the renovated are gave hand washing signs. **Warning**
31B-04-4
50
Jan 22, 2024
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. There is a buildup of grease on the hood filters. **Warning** - From follow-up inspection 2023-11-28: **Time Extended** - From follow-up inspection 2024-01-22: **Time Extended**
23-03-4
95
Nov 28, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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. Operator is performing reduced oxygen packaging without a HACCP plan. **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning** - From follow-up inspection 2023-11-28: **Time Extended**
23-03-4
86
Nov 20, 2023
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
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. Dishwasher (Chlorine 0ppm). Operator set up the triple sink to sanitize after washing in the dish machine. Triple Sink (Quaternary 200ppm) **Corrective Action Taken** **Warning**
22-41-4
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. An employee sprinkled salt on French fries with their bare hand. Inspector educated the employee on bare hand contact with ready to eat foods. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler in front of the cook line raw shell eggs are stored over ready to eat sauces and cooked short ribs. Operator moved items to proper storage. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of dried food debris on the can opener blade. Operator moved the can opener to the dish washing area. **Corrective Action Taken** **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. Operator is performing reduced oxygen packaging without a HACCP plan. **Warning**
03G-50-1
Basic - Bowl or other container with no handle used to dispense food. There are plastic to go containers in rice and in diced chicken. Operator removed the to go cups. **Corrected On-Site** **Warning**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters. **Warning**
23-03-4
47
Jul 14, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler by the ice machine fresh egg whites and raw shell eggs are stored over ready to eat desserts. Operator moved items to proper storage order. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. There us a can of sterno on top of the make table flip top. Operator removed the sterno. **Corrected On-Site**
41-10-4
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. Inspector provided the operator with a template fir a HACCP plan fir reduced oxygen packaging. **Repeat Violation**
03G-50-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. There are two plastic ramekins inside a container of dried cranberries. Operator removed the ramekins. **Corrected On-Site**
14-01-5
61
Feb 21, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 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. Dishwasher (Temperature 154F), operator will wash in the dishwasher and sanitize in the triple sink until the heat booster is repaired. **Corrective Action Taken**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the single door reach in cooler cooked short ribs (48F - Cold Holding). The short ribs were iced for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
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. Inspector provided the operator with a written procedure for the cleaning of vomiting and diarrhea. **Corrective Action Taken**
11-27-4
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. Inspector provided the operator with the employee reporting agreement. **Corrective Action Taken**
11-26-1
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. Operator is reduced oxygen packaging poultry with no HAACP plan in place.
03G-50-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are tongs in a pan of water at 77F on the front line. Operator moved the pan to a low burner to heat the water. **Corrective Action Taken**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. There is a pair of tongs on the oven door handle. Operator removed the tongs. **Corrected On-Site**
10-20-4
45
Sep 23, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. On the shelf in dry storage there is one number ten can of marinara sauce.
01B-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On a rolling rack in the walk-in cooler raw hamburger patties are stored over whole muscle beef. Operator moved items to proper storage order. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. There are pans in the hand washing sink in the dish area. Operator removed the pans. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. There is a plastic cup with no handle in a container of flour. Operator removed the plastic cup. **Corrected On-Site**
14-01-5
Basic - Damaged/spoiled/recalled food not properly segregated. On the shelf in dry storage there is one number ten can of marinara sauce. See stop sale.
08B-20-4
61
Frequently Asked Questions
When was Member's Lounge and Bluewater Bar and Grill last inspected?
The most recent health inspection at Member's Lounge and Bluewater Bar and Grill on file is from Feb 3, 2026. The public record contains 10 inspections in total.
What is the most common violation at Member's Lounge and Bluewater Bar and Grill?
Across the inspection record, “operator is doing a special process” has been cited five times, more than any other issue at Member's Lounge and Bluewater Bar and Grill.
How does Member's Lounge and Bluewater Bar and Grill compare to other restaurants in Naples?
Member's Lounge and Bluewater Bar and Grill most recently scored 78 out of 100, which is lower than the Naples average of 81.
Has Member's Lounge and Bluewater Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Member's Lounge and Bluewater Bar and Grill have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Member's Lounge and Bluewater Bar and Grill 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 Member's Lounge and Bluewater Bar and Grill inspected?
Based on the inspection history on file, Member's Lounge and Bluewater Bar and Grill is inspected around three times per year on average.
Nearby Restaurants