Vasari Country Club Taverna
Last inspected: Nov 24, 2025
55
Score
Going back to 2022, Vasari Country Club Taverna has seven inspections in the public record. The most recent visit was on Nov 24, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
By comparison, the average Bonita Springs facility scores 80, putting Vasari Country Club Taverna on the weaker side. Nothing in the record is alarming, but there's room to improve.
7
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed coleslaw (48F - Cold Holding); and corned beef (48F - Cold Holding) held overnight in reach in cooler on cook line across from stove.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw (48F - Cold Holding); corned beef (48F - Cold Holding) held overnight in reach in cooler on cook line across from stove.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled by dish washer.
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar.
31B-02-4
Basic - In-use tongs stored on equipment door handle between uses on cook line. **Repeat Violation**
10-20-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
55
Feb 19, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
61
Oct 24, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef was stored directly above raw white fish filets in the cooling drawers on the cook line. Chef moved ground beef for proper food protection. **Corrected On-Site**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna poke bowl not identified on menu as containing raw product.
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sinks. Both bar handwashing sink paper towel dispensers were empty.
31B-02-4
Intermediate - Spray bottle containing yellow toxic substance not labeled at the bar.
41-17-4
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. Ahi tuna was thawing without opening the package. Educated staff on proper handling. Chef opened product (still partially frozen).
06-09-1
Basic - In-use tongs stored on equipment door handle between uses at the cook line.
10-20-4
Basic - Wiping cloth sanitizing solution stored on the floor at the cook line. Employee moved bucket up off the floor. **Corrected On-Site**
21-38-4
55
May 1, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw salmon in reach-in cooler under cook line. The chef moved the raw hamburgers to bottom shelf beside the raw chicken. **Corrected On-Site**
08A-20-5
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 Chef DBPR Form HR 5030-103. **Corrective Action Taken**
11-27-4
Basic - Ice scoop handle in contact with ice bin under soda machine. The operator removed ice scooper from ice bin. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. The chef removed tongs from oven door. **Corrected On-Site**
10-20-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware (spoons) not inverted above steam table hot soup holders. The operator inverted silverware during inspection. **Corrected On-Site**
24-18-4
67
Jan 31, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk in the reach-in cooler measured 47F. milk (47F - Cold Holding). Chef discarded and adjusted temperature dial in the unit.
03A-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee handling food was wearing a wristwatch.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
78
Mar 9, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line ice bath:; feta (63F - Cold Holding); cooked onions (55F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); for two hours per operator. Discussed with operator using time as a public health control , operator pushed containers deeper into ice bath. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Salad station left storage rack with sanitizer bucket over single service forks.
41-10-4
Intermediate - No soap provided at handwash sink at bar entrance.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of food debris.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. By triple sink, handwash sink blocked with garbage can. Operator moved can to allow access to sink. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Next to cook line near drink station, observed cook wash thermometer, also used as dump sink for ice. Discussed with operator using handwash sinks for handwashing only, sink was cleared. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles in kitchen and dishwasher area.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils in multiple areas of kitchen.
12B-07-4
45
Oct 19, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
86
Frequently Asked Questions
When was Vasari Country Club Taverna last inspected?
The most recent health inspection at Vasari Country Club Taverna on file is from Nov 24, 2025. The public record contains seven inspections in total.
What is the most common violation at Vasari Country Club Taverna?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Vasari Country Club Taverna.
How does Vasari Country Club Taverna compare to other restaurants in Bonita Springs?
Vasari Country Club Taverna most recently scored 55 out of 100, which is lower than the Bonita Springs average of 80.
Has Vasari Country Club Taverna's inspection record improved over time?
Results have been roughly steady. Inspections at Vasari Country Club Taverna have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Vasari Country Club Taverna 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 Vasari Country Club Taverna inspected?
Based on the inspection history on file, Vasari Country Club Taverna is inspected around two times per year on average.
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