Worthington Country Club Cabana
Last inspected: Jan 8, 2026
100
Score
Worthington Country Club Cabana appears in inspection records eight times, starting in 2022. The most recent report on file is from Jan 8, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly five violations before.
Looking across the full record, “stop sale issued due to food not being in a wholesome” is the recurring theme, flagged two times.
The city-wide average for Bonita Springs sits at 80, putting Worthington Country Club Cabana on the better side of that line. Taken together, the history is a positive one.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
No violations found.
100
Oct 29, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observered 7 pounds of salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging in reach in cooler by fryers. **Warning**
01B-13-4
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. No proof of any state approved training by employees working in the cabana. **Warning**
53B-01-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ahi tuna not properly marked with asterisk on cabana menu for undercooked animal foods. Operator correctly labeled all menus. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at outdoor bar. **Warning**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at outdoor bar and in outdoor corridor by dish machine. **Warning**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observered 7 pounds of salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging in reach in cooler by fryers. **Warning**
06-01-5
Basic - Ceiling tile missing in kitchen above front line. **Warning**
36-36-4
55
Feb 18, 2025
Routine - Food
No violations found.
100
Nov 14, 2024
Routine - Food
1 major violation.
View 1 violation
Approved Thawing Methods Used
FL-31
86
Mar 14, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
86
Oct 27, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum ppm. Replaced supply bucket, primed machine and concentration then measured at 50ppm. **Corrected On-Site**
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale. **Repeat Violation**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed 18 shell eggs sitting on a shelf at room temperature near the cook line. Cook stated they had been stored there since the day prior. Chef discarded eggs. See stop sale.
01B-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Quaternary sanitizer in a wiping cloth bucket and in the compartment sink measured in excess of 500 ppm. Inspectors instructed staff on hand-diluting and testing for proper ppm until repairs can be made. **Corrective Action Taken**
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. Tray stand observed blocking the hand wash sink
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Plans indicate the sink next to the tall freezer at the cook line is a designated hand washing sink. However, it is not set up with soap or a sign directing employees to wash hands.
31A-11-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Chef replaced dispenser during the visit **Corrected On-Site** **Repeat Violation**
31B-06-4
Basic - Ceiling vents soiled with accumulated dust and mold-like substance.
36-34-5
Basic - Covered waste receptacle not provided in women's bathroom utilized by food handlers.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. A can of soda and two personal water bottles and a cup of hot tea observed on the make table.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Inspector discussed proper storage of employee backpacks and moved items to a shelf with cleaning products **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Wire shelving under the hot well observed severely rusted with flaking coating.
14-11-5
32
Jan 10, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
61
Aug 31, 2022
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip to reach-in cooler in middle of cook line, raw salmon (48F - Cold Holding); cheddar cheese (46F - Cold Holding); blue cheese (54F - Cold Holding) for 3 hours per operator. Operator moved all foods to large reach-in cooler at end of cook line and iced down for quick cooling. Operator removed reach-in cooler and replaced with a different cooler from main kitchen to allow for service. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored on front line over clean dish ware. Operator moved bottle of chemical to proper storage. **Corrected On-Site**
41-10-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Reduced-oxygen packaging raw salmon packed and frozen on 7/8/2022, per operator thawed overnight in tall reach-in cooler at end of cook line, packed still sealed when thawed.
03G-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Reduced-oxygen packaging raw salmon packed and frozen on 7/8/2022, per operator thawed overnight in tall reach-in cooler at end of cook line, packed still sealed when thawed.
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with accumulation of debris.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna wonton tacos per operator served raw not marked as raw. Operator updated menus and started reprinting during inspection. **Corrected On-Site**
02B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels outside back door near ice machine.
31B-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents by back exit to kitchen soiled with accumulation of dust.
36-34-5
Basic - Floor soiled/has accumulation of debris. Excessive accumulation of debris in outside ice machine and mop sink area.
36-73-4
37
Frequently Asked Questions
When was Worthington Country Club Cabana last inspected?
The most recent health inspection at Worthington Country Club Cabana on file is from Jan 8, 2026. The public record contains eight inspections in total.
What is the most common violation at Worthington Country Club Cabana?
Across the inspection record, “stop sale issued due to food not being in a wholesome” has been cited two times, more than any other issue at Worthington Country Club Cabana.
How does Worthington Country Club Cabana compare to other restaurants in Bonita Springs?
Worthington Country Club Cabana most recently scored 100 out of 100, which is higher than the Bonita Springs average of 80.
Has Worthington Country Club Cabana's inspection record improved over time?
Yes. Recent inspections at Worthington Country Club Cabana have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Worthington Country Club Cabana 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 Worthington Country Club Cabana inspected?
Based on the inspection history on file, Worthington Country Club Cabana is inspected around two times per year on average.
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