Rcc Poolside Bistro
Last inspected: Oct 29, 2025
58
Score
Rcc Poolside Bistro has been inspected eight times since 2022. The newest entry in the record is dated Oct 29, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
The pattern that stands out is “food stored on floor”, which has been cited three times.
Compared to other Bonita Springs restaurants (averaging 80), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Oct 29, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans of roasted red peppers and 1 # 10 can of pizza sauce with severely dented rims.
01B-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw ponzu tuna not correctly identified with consumer advisory.
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of bread crumbs in back area by exit door.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above grill and fryers in kitchen.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in container in triple sink improperly thawing.
06-01-5
Basic - Food stored on floor. Observed boxes of raw beef in freezer and container of raw chicken in walk in cooler.
08B-38-4
58
Aug 8, 2025
Food-Licensing Inspection
No violations found.
100
Jan 21, 2025
Routine - Food
1 minor violation.
View 1 violation
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. Mahi was observed in the walk-in cooler still in package and beginning to thaw. Product was still frozen, so recommended to Operator open packages for food safety. Employee opened all packages. **Corrected On-Site**
06-09-1
95
Sep 16, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill sanitizer bucket at the hand washing sink next the dish washer.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
78
May 2, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko and flour.
10-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair above prep table in kitchen.
36-32-5
Basic - Equipment in poor repair. Observed reach-in cooler across from pizza maker gasket torn.
14-11-5
Basic - Food stored on floor. Observed boxes of food on floor in walk-in freezer.
08B-38-4
78
Jan 18, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (51F - Cold Holding); sliced turkey (50F - Cold Holding). Items were all located in the reach-in cooler to the side of the cook line. Chef discarded all Time/Temperature Controlled for Safety Food immediately. **Corrected On-Site**
03A-02-5
Intermediate - Spray bottle containing blue toxic substance not labeled at the bar.
41-17-4
78
Jan 30, 2023
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch pants with gloves and begin to handle olives without changing gloves. Discussed with employee proper glove usage before contact occurred, operator discarded soiled gloves and replaced with clean gloves before touching food. **Corrected On-Site**
12A-28-4
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. Observed in salad station employee handle greens with bare hands. Operator donned gloves before continuing to handle foods. This is a repeat violation from 8/17/2022 **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw salmon over ready-to-eat cooked chicken wings in freezer, no longer commercially packaged. Operator rearranged freezer for proper food protection. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach-in cooler top:; cooked beans (45F - Cold Holding); shredded cheddar cheese (49F - Cold Holding); cut tomatoes (50F - Cold Holding); feta (48F - Cold Holding); cooked corn (49F - Cold Holding) for three hours per operator. Operator removed metal buffer preventing air flow for quick cooling. **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor. Boxes vegetables stored on floor under shelving in walk-in cooler.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled with accumulation of dust.
36-34-5
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 in cook line reach-in cooler drawers.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting near triple sink.
24-08-4
45
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 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. Employee handled buns coming out of toaster not to be further cooked without gloves. Operator donned gloves before continuing food prep. **Corrective Action Taken**
09-01-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw ground salmon Pattie's, not commercially packaged. Operator moved chicken to bottom shelf for proper storage storage. **Corrected On-Site**
08A-17-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Ham, cooked turkey, cooked corned beef between 1 and two days opened per operator no date mark. Operator labeled all opened deli meats. **Corrected On-Site**
02C-03-5
Basic - Single-service articles improperly stored. In service station, two boxes single service cups stored on floor.
25-05-4
64
Frequently Asked Questions
When was Rcc Poolside Bistro last inspected?
The most recent health inspection at Rcc Poolside Bistro on file is from Oct 29, 2025. The public record contains eight inspections in total.
What is the most common violation at Rcc Poolside Bistro?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Rcc Poolside Bistro.
How does Rcc Poolside Bistro compare to other restaurants in Bonita Springs?
Rcc Poolside Bistro most recently scored 58 out of 100, which is lower than the Bonita Springs average of 80.
Has Rcc Poolside Bistro's inspection record improved over time?
Results have been roughly steady. Inspections at Rcc Poolside Bistro have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Rcc Poolside Bistro 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 Rcc Poolside Bistro inspected?
Based on the inspection history on file, Rcc Poolside Bistro is inspected around two times per year on average.
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