Royal Poinciana Golf Club Dining Room
Last inspected: Mar 31, 2026
100
Score
Royal Poinciana Golf Club Dining Room has been inspected nine times since 2023. Inspectors last stopped by on Mar 31, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around two violations each.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited three times.
That puts the facility ahead of the local pack: the average Naples restaurant scores 81. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
No violations found.
100
Jan 21, 2026
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the cook line cold holding unit, observed raw ground beef placed on the shelf above raw salmon and raw white fish. Operator rearranged for proper storage. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. In the walk in cooler, observed two packages of queso fresco dated "12/18/25" in the reduced oxygen packaging environment. Operator discarded before determining if it was a stop sale. **Warning**
01B-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the cook line. Operator provided paper towels at time of inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at the cook line. Wrong product inside dispenser, hand sanitizer instead of hand soap. Operator provided hand soap at time of inspection. **Corrected On-Site** **Warning**
31B-03-4
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 has submitted HACCP plans to the division of hotels and restaurants and in process to getting paperwork approved. **Warning**
03G-50-1
55
May 28, 2025
Routine - Food
No violations found.
100
Mar 27, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
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 Walk in cooler observed tomato basil soup (49F - Cooling). Date marked 3-26 **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In Walk in cooler, observed Lobster Bisque date marked 3-14. Operator discarded product. Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. In Walk in cooler, observed three pounds of in house Reduced oxygen packaged fully thawed grouper. **Warning**
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Walk in cooler observed tomato basil soup (49F - Cooling). Date marked 3-26 **Warning**
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In Walk in cooler, observed Lobster Bisque date marked 3-14. Operator discarded product. **Warning**
02C-01-5
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. Observed the following products under ROP in reach in coolers Hot dogs Chicken veal beef cooked turkey Cooked quinoa and cooked chicken **Warning**
03G-50-1
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. In Walk in cooler, observed three pounds of in house Reduced oxygen packaged fully thawed grouper. **Warning**
03G-43-2
45
Nov 22, 2024
Routine - Food
No violations found.
100
Mar 20, 2024
Routine - Food
1 critical violation.
View 1 violation
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
86
Nov 2, 2023
Routine - Food
2 critical violations. 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.
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In Walk in cooler Italian wedding soup (49F - Cold Holding) Per operator, product was made yesterday. Operator discarded product **Corrective Action Taken**
01B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Two ice machines have accumulated black mold like substance Operator called maintenance to clean and sanitize **Corrective Action Taken**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. Smaller machine in dishwasher area has accumulated debris on top exterior
16-21-4
67
May 10, 2023
Routine - Food
2 critical violations.
View 2 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 by the pantry mushroom soup (54F - Cooling). 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 by the pantry mushroom soup (54F - Cooling).
01B-02-5
74
Jan 6, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
58
Frequently Asked Questions
When was Royal Poinciana Golf Club Dining Room last inspected?
The most recent health inspection at Royal Poinciana Golf Club Dining Room on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at Royal Poinciana Golf Club Dining Room?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at Royal Poinciana Golf Club Dining Room.
How does Royal Poinciana Golf Club Dining Room compare to other restaurants in Naples?
Royal Poinciana Golf Club Dining Room most recently scored 100 out of 100, which is higher than the Naples average of 81.
Has Royal Poinciana Golf Club Dining Room's inspection record improved over time?
Results have been roughly steady. Inspections at Royal Poinciana Golf Club Dining Room have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Royal Poinciana Golf Club Dining Room 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 Royal Poinciana Golf Club Dining Room inspected?
Based on the inspection history on file, Royal Poinciana Golf Club Dining Room is inspected around three times per year on average.
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