The Players Club and Spa
Last inspected: Mar 27, 2026
86
Score
The Players Club and Spa has been inspected eight times since 2022. The most recent visit was on Mar 27, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Violation counts have held steady across recent visits, averaging around two violations each.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up two times.
Compared to the broader Naples restaurant scene, where the average is 81, this is a stronger showing. Taken together, the history is a positive one.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
1 critical violation.
View 1 violation
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. chicken (162F - Cooking), operator returned the chicken to the grill, 167F cooking. **Corrected On-Site**
03C-44-5
86
Oct 30, 2025
Routine - Food
No violations found.
100
Apr 15, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 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, clam chowder (49F - Cooling); split pea soup (55F - Cooling). Per operator both soups were prepared the previous day and placed into the walk in cooler. See stop sale.
03D-02-5
High Priority - Copper or copper alloys in contact with foods with a pH below 6. Operator is using copper cups for mixed drinks.
14-02-4
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, clam chowder (49F - Cooling); split pea soup (55F - Cooling). Per operator both soups were prepared the previous day and placed into the walk in cooler. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the hot box hamburger (134F - Hot Holding), operator increased the heat. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. There is a sanitizer bucket inside the hand sink in the pantry area. Operator removed the sanitizer bucket. **Corrected On-Site**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. There is a employee soda in the reach in freezer.
12B-13-4
47
Nov 8, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
74
Feb 7, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. There are multiple pans of prepared foods on the cook line with no date marking.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. There us a unlabeled container of flour in dry storage. Operator labeled the flour. **Corrected On-Site**
02D-01-5
86
Oct 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish washing area. Operator labeled the spray bottle. **Corrected On-Site**
41-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between a make table and a work bench on the cook line.
10-17-4
86
Mar 14, 2023
Routine - Food
2 critical violations. 4 major violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In the soup warmer beef chili (132F - Hot Holding). Operator increased the heat. **Corrective Action Taken**
03B-01-6
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 152F). Operator set up the triple sink to sanitize after washing in the dishwasher. Dishwasher temperature 158F after adjustments. **Corrected On-Site**
22-49-4
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 events. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. The hand washing sink in the salad station is filled with ice.
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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
50
Nov 30, 2022
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the two door under counter cooler in the sandwich/salad station egg salad 54F and sliced turkey 54F. See stop sale.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In the two door under counter cooler in the sandwich/salad station egg salad 54F and sliced turkey 54F.
01B-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In the make table on the front cooks line in front of the deep fryer there is an open employee drink and candy bars not segregated from food to be served to customers. Operator removed employee drink and food from reach in cooler. **Corrected On-Site**
12B-13-4
70
Frequently Asked Questions
When was The Players Club and Spa last inspected?
The most recent health inspection at The Players Club and Spa on file is from Mar 27, 2026. The public record contains eight inspections in total.
What is the most common violation at The Players Club and Spa?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at The Players Club and Spa.
How does The Players Club and Spa compare to other restaurants in Naples?
The Players Club and Spa most recently scored 86 out of 100, which is higher than the Naples average of 81.
Has The Players Club and Spa's inspection record improved over time?
Results have been roughly steady. Inspections at The Players Club and Spa have averaged around two violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Players Club and Spa 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 The Players Club and Spa inspected?
Based on the inspection history on file, The Players Club and Spa is inspected around two times per year on average.
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