Palmira Golf Club Grill Room
Last inspected: Dec 3, 2025
70
Score
The health department has logged nine inspections at Palmira Golf Club Grill Room, the earliest from 2022. The most recent visit was on Dec 3, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about six violations before that.
“Toxic substance/chemical improperly stored” accounts for the largest share of issues, appearing two times across the record.
Compared to other Bonita Springs restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
9
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler. **Warning** - From follow-up inspection 2025-12-03: Observed boiled eggs 50F and cut tomato 50F. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler. **Warning** - From follow-up inspection 2025-12-03: Observed boiled eggs 50F and cut tomato 50F. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
22-20-5
70
Dec 1, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled eggs (50F - Cold Holding); cut tomato (50F - Cold Holding); sliced cheese (50F - Cold Holding) shrimp (50F - Cold Holding) in reach in cooler. **Warning**
03A-02-5
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 Dishwasher (Quaternary 0ppm). Operator set up manual sanitization in triple sink. **Warning**
22-49-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 slices of 6 oz mahi with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging. **Warning**
01B-13-4
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. Observed 3 slices of 6 oz mahi with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging. **Warning**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area. **Warning**
22-20-5
50
Feb 27, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
55
Oct 2, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of Purrell Surface Sanitizer was stored next to a slicer that was in use with employee actively slicing meat. Chef moved chemical away from the food. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs were stored in a fliptop make table directly above corned beef and ham with no barrier. Chef moved to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers were stored directly above ground beef patties in the cook line cooler drawers. Cases of raw ground beef were stored above whole muscle-cut steaks in the walk-in cooler. Chef moved all items to proper storage. **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to the cook line.
31B-02-4
Basic - In-use ice scoop stored on soiled surface between uses. At server station, ice scoop was stored in a soiled holster.
10-12-5
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. In-use ice cream scoop was in a dipper well with no running water. Chef removed utensil and turn the water on. **Corrected On-Site**
10-03-4
52
May 2, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); turkey (47F - Cold Holding) in reach-in cooler across from cook line. The chef moved the ham and turkey to another reach-in cooler on cook line. **Corrective Action Taken**
03A-02-5
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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
67
Jan 18, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at server station. No paper towels observed at the bar hand sink.
31B-02-4
Intermediate - Spray bottle containing blue substance not labeled.
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Consumer advisory present. Asterisks are present on all required menu items except for burgers, which are cooked to order. Chef stated he will have menus corrected. Suggest having a staff member write asterisks by hand on all menus until corrections can be made.
02B-01-5
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. Swordfish was in the reach-in cooler thawing and had not been cut open. Employee discarded the product. **Corrected On-Site**
06-09-1
70
Mar 13, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over ready-to-eat cooked beef chili in walk-in freezer .
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on service station counter near coffee prep. Also in bar area. Operator discarded the chemicals. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle right side bar soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. In front of house drink service station, cart is blocking handwash sink. Also handwash sink bar area with glass washing equipment inside. Operator cleared both sinks for use. **Corrected On-Site**
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured outside back door of kitchen.
51-11-4
58
Aug 12, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. Sanitizer tablets stored next to drinks for guests in front bar area.
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink over cutting boards on main cook line. Operator moved below food prep equipment. **Corrected On-Site**
12B-07-4
74
Frequently Asked Questions
When was Palmira Golf Club Grill Room last inspected?
The most recent health inspection at Palmira Golf Club Grill Room on file is from Dec 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Palmira Golf Club Grill Room?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited two times, more than any other issue at Palmira Golf Club Grill Room.
How does Palmira Golf Club Grill Room compare to other restaurants in Bonita Springs?
Palmira Golf Club Grill Room most recently scored 70 out of 100, which is lower than the Bonita Springs average of 80.
Has Palmira Golf Club Grill Room's inspection record improved over time?
Yes. Recent inspections at Palmira Golf Club Grill Room have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Palmira Golf Club Grill Room means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Palmira Golf Club Grill Room inspected?
Based on the inspection history on file, Palmira Golf Club Grill Room is inspected around three times per year on average.
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