Vasari Country Club
Last inspected: Dec 10, 2025
90
Score
Vasari Country Club has been inspected 10 times since 2022. The newest entry in the record is dated Dec 10, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
The most common issue across all inspections has been “employee handled soiled equipment or utensils”, showing up two times.
The city-wide average for Bonita Springs sits at 80, putting Vasari Country Club on the better side of that line. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Dec 10, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-12-10: **Time Extended**
16-62-1
90
Nov 24, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 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. Observed Dishwasher (Temperature 155F). Operator set up triple sink for manual sanitization. **Warning**
22-49-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
78
Apr 23, 2025
Routine - Food
No violations found.
100
Feb 19, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
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. Observed dishwasher handling soiled wares at the dish machine and then clean wares without removing/replacing gloves and washing hands. Chef educated employee about proper procedure. **Corrective Action Taken** **Warning**
12A-13-4
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 female food handler handling cookies with bare hands. Employee was wearing a glove on one hand and handling the cookies with the bare hand. Cookies were discarded. **Corrected On-Site** **Warning**
09-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Current license expired 12-1-25 . License was renewed during visit. **Corrected On-Site** **Warning**
50-17-3
High Priority - Toxic substance/chemical improperly stored. A spray bottle of Surface Cleaner and Sanitizer was stored on a shelf with clean pots near the cook line. Inspector removed bottle to Chef's office. a can of pipe thread cement was stored on a table with clean peelers and knives and rolling pins. Inspector removed to Chef's office. **Corrected On-Site** **Warning**
41-10-4
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. Emailed English and Spanish posters during the visit. **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed employee using a vacuum sealer to package fish. Provided Chef with contact information about applying for a variance and fish vacuum sealing was stopped. **Corrected On-Site** **Warning**
03G-46-2
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing yellow liquid was stored on a shelf in the dish area unlabeled. Inspector removed to Chef's office. **Corrective Action Taken** **Warning**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent above shelving next to ice cream machine had heavy dust build-up. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils: several employee drinks were stored with clean dishes on a rack in the dish area. Educated Chef that food and drinks must be stored below and away from food for sale to the public, clean prep surfaces and clean dishes and pans. Chef directed employees to move items. **Corrective Action Taken** **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal yogurt was observed stored with food for sale to the public in a tall cooler next to the cook line. Personal food must be segregated, marked and stored below and away from food for sale to the public. **Warning**
08B-49-4
Basic - No Heimlich maneuver/choking sign posted. Emailed poster to Chef. **Corrective Action Taken** **Warning**
51-13-4
33
Oct 24, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin deflector.
22-20-5
95
Jan 31, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - Ice bucket/shovel stored on floor between uses. Discussed importance of storing ice buckets on clean surfaces, and inverted in between uses.
10-14-5
95
Sep 15, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Single-service articles improperly stored. Uncovered coffee filters in coffee station in kitchen. - From follow-up inspection 2023-09-15: **Time Extended**
25-05-4
95
Sep 7, 2023
Routine - Food
6 critical violations. 1 major violation. 2 minor violations.
View 9 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Main Dishwasher (Temperature 142F) after running three times. Operator instructed dishwasher to manually sanitize all dishware in triple sink 400ppm quaternary and called technician. **Corrective Action Taken** **Warning**
22-57-6
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, salami 8/25/23, deli corned beef 8/26/23, housemade tomato sauce 8/26/23, Buffalo sauce containing butter 8/26/23, today is 9/7/23. Provided operator with date marking handout.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, salami 8/25/23, deli corned beef 8/26/23, housemade tomato sauce 8/26/23, Buffalo sauce containing butter 8/26/23, today is 9/7/23.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of bar counter: blue cheese stuffed olives (45F - Cold Holding) for 30 minutes per operator. Operator placed in reach-in cooler, in 30 minutes 40F. **Corrected On-Site**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In bar area, Bar Dishwasher (Chlorine 0ppm), deliver hooked up to machine. Operator refilled the machine after connecting chlorine sanitizer, still testing 0ppm. Operator discontinued use of machine and sent dishes to main dishwasher area for proper sanitation. **Corrective Action Taken** **Warning**
22-41-4
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. Dishwasher observed moving from touching dirty dishes to touching clean dishes with no glove change or handwash. Operator helped to explain proper handwashing to employee. **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishwashing dirty side handwash sink used as dump sink, cut lemons dumped in sink.
31A-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. By left side of drink service station in corner of kitchen. Provided operator with sign, operator hung sign. Repeat 3/9/2023. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Single-service articles improperly stored. Uncovered coffee filters in coffee station in kitchen.
25-05-4
33
Mar 9, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added to mop sink, missing one vacuum breaker.
29-42-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken mix, cooked ground beef chili, housemade ranch, soft cheese, cooked beef gravy per operator made between 1 and 3 days ago in walk-in cooler no date mark or incorrect date mark. Operator relabeled all foods. **Corrected On-Site**
02C-02-5
Intermediate - Oysters tag removed from original container prior to container being emptied on cook line. Operator replaced the tag to keep with original stock. Provided operator with HR 5022-106 Shellfish Tag Guidance and discussed shellfish tag maintenance. **Corrected On-Site**
01C-10-4
Intermediate - Spray bottle containing toxic substance not labeled in dishwashing area. Operator labeled the bottle. Also one unlabeled bottle of chemicals in computer area of dining room service area. Also two unlabeled spray bottles of chemicals in bar area. **Corrective Action Taken**
41-17-4
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
Basic - In-use wet wiping cloth/towel used under cutting board in multiple areas of kitchen. Operator removed the towels and replaced with nonslip mats. this is a repeat violation from 10/19/2022 **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees to soda station in kitchen left side.
31B-04-4
55
Oct 19, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
78
Frequently Asked Questions
When was Vasari Country Club last inspected?
The most recent health inspection at Vasari Country Club on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at Vasari Country Club?
Across the inspection record, “employee handled soiled equipment or utensils” has been cited two times, more than any other issue at Vasari Country Club.
How does Vasari Country Club compare to other restaurants in Bonita Springs?
Vasari Country Club most recently scored 90 out of 100, which is higher than the Bonita Springs average of 80.
Has Vasari Country Club's inspection record improved over time?
Yes. Recent inspections at Vasari Country Club have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Vasari Country Club 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 Vasari Country Club inspected?
Based on the inspection history on file, Vasari Country Club is inspected around three times per year on average.
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