The Colony Golf & Country Club
Last inspected: Nov 5, 2025
61
Score
Inspectors have visited The Colony Golf & Country Club seven times, with records going back to 2022. Inspectors last stopped by on Nov 5, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
When inspectors have written things up, “clam/mussel/oyster tags not marked” has been the most frequent reason, cited three times.
By comparison, the average Bonita Springs facility scores 80, putting The Colony Golf & Country Club on the weaker side. Nothing in the record is alarming, but there's room to improve.
7
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Nov 5, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed produce in walk in cooler downstairs. Operator moved to proper storage. **Corrected On-Site**
08A-04-5
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. Provided operator with proper forms and employees signed. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in walk in cooler not properly date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen above cook line.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on hood filters above fryers in kitchen.
23-03-4
61
Dec 26, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Dishwasher area hand sink blocked by a pan in the sink. Pan was removed. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees next to the pizza oven and the sink across from the Henny Penny oven. **Repeat Violation**
31B-04-4
Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hair restraint. **Corrected On-Site**
13-03-4
74
Oct 22, 2024
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 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. Observed cook handle cooked bacon with bare hands for a dish that did not require further cooking. Discussed bare hand contact with ready to eat food with the cook who then placed the product in the fryer. **Corrected On-Site**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly above whole muscle beef steaks in the downstairs walk-in cooler. Chef moved all items to proper hierarchy for food protection **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held in cook line make table at improper temperature. Due to the unknown amount of time food was not at proper temperature, Chef discarded. Cole Slaw (51F - Cold Holding); mahi (55F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Chef marked dates. **Corrected On-Site**
01C-03-4
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.
53B-01-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Chef has class scheduled for all employees on 10-28-24
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled in the dishwasher area. One unlabeled bottle at the bar. Bottles were labeled properly during the visit. **Corrected On-Site**
41-17-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook preparing food on the cook line was wearing a wrist watch. Prep cook making quesadillas was wearing a beaded bracelet.
13-07-4
Basic - No handwashing sign provided at two hand sinks in the prep area that are used by food employees.
31B-04-4
39
May 30, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed chubs of raw ground beef stored directly above whole muscle cuts of beef in the walk in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mandolin slicer, stored as clean, observed to have encrusted food debris in the blades.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed single-use containers, used as scoops and stored in the breading bins. **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured in the dry storage room. **Corrected On-Site**
51-11-4
Basic - Employee with no hair restraint while engaging in food preparation. At arrival, observed cook preparing food without a hair restraint. Employee donned hair restraint during the visit. **Corrected On-Site**
13-03-4
Basic - Wiping cloth used for food spills also used for other purposes. Observed employee use wiping cloth to wipe arms and face and returned to the counter at the passbar in contact with clean plates. Towel removed, plates removed for cleaning and area cleaned and sanitized. **Corrected On-Site**
21-30-4
64
Feb 6, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Employee emptied bottle. Discussed proper hand mixing with staff. Spray bottle (Quaternary 500ppm) **Corrected On-Site**
22-40-4
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. Chef signed form during inspection. **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed single service containers stored in the flour and panko breading. Chef removed. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets at the large ice machine were stored uninverted, allowing water to pool inside. Chef moved buckets to upside down to allow them to drain properly. Discussed placing bar mat on top of ice machine to allow for air flow while drying. **Corrected On-Site**
24-05-4
Basic - No Heimlich maneuver/choking sign posted. Printed and provided to Chef. **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda gun at the bar was stored in a heavily soiled holster. Blue plastic holster for large can opener was heavily soiled with encrusted food debris.
23-03-4
64
Mar 15, 2023
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front service line in kitchen, cut tomatoes (61F - Cold Holding); butter packets (71F - Cold Holding) for 3 hours per operator. Operator voluntarily discarded foods. Provided operator with time as a public health control form. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times in dishwashing area.operator cleared sink. **Corrected On-Site**
31A-09-4
Intermediate - No soap, paper towels, sign provided at handwash sink in bar area.operator placed items at sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals in dishwashing area. Operator labeled the bottles. This is a repeat violation from 12/13/2022. **Corrected On-Site** **Repeat Violation**
41-17-4
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 or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging fish, raw and cooked meats.
03G-50-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Box of donuts for employees in reach-in cooler on front service line cooler outside of kitchen, service line right.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Three cooks preparing food, no hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Heavy accumulation of debris under shelves in dry storage area.
36-73-4
Basic - Single-service articles improperly stored in banquet storage room, boxes of single service cups, to go boxes on floor. Also coffee filters uncovered under coffee service station. Operator covered and moved articles off of floor. **Corrected On-Site**
25-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 unsecured in dry storage room. Operator secured the tanks. **Corrected On-Site**
51-11-4
45
Dec 13, 2022
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10 small flying insects in dry storage area next to kitchen entrance no touching food. **Warning**
35A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands in dishwashing area. Spoke with operator about proper handwashing, operator asked employee to properly wash hands, hands properly washed before returning to work. **Corrected On-Site** **Warning**
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. 12 tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled with accumulation of mold like substance. **Warning**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. **Warning**
41-17-4
55
Frequently Asked Questions
When was The Colony Golf & Country Club last inspected?
The most recent health inspection at The Colony Golf & Country Club on file is from Nov 5, 2025. The public record contains seven inspections in total.
What is the most common violation at The Colony Golf & Country Club?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at The Colony Golf & Country Club.
How does The Colony Golf & Country Club compare to other restaurants in Bonita Springs?
The Colony Golf & Country Club most recently scored 61 out of 100, which is lower than the Bonita Springs average of 80.
Has The Colony Golf & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at The Colony Golf & Country Club have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Colony Golf & Country Club 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 The Colony Golf & Country Club inspected?
Based on the inspection history on file, The Colony Golf & Country Club is inspected around two times per year on average.
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