CLUB AT LONGSHORE LAKE REST

Name: CLUB AT LONGSHORE LAKE REST
Address: 11399 PHOENIX WAY, NAPLES, FL, 34119, US
Rating: 74.8

11399 PHOENIX WAY, NAPLES, FL 34119

License #2101552

🏨 Hotel/Resort ℹ️

74.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

June 17, 2026 · 0 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CLUB AT LONGSHORE LAKE REST in NAPLES currently holds an InspectFL Health Score of 74.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 17, 2026. Across those visits, inspectors documented 43 total violations — 8 critical, 17 major, 18 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 17, 2026

The most recent inspection was clean, with no violations documented on June 17, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

CLUB AT LONGSHORE LAKE REST has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[21-19-4] Clean wiping cloth supply not properly stored. Observed a bag of clean wiping cloths stored on the ground in a storage area. The operator properly stored the wiping cloths.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/1/2024.
[08B-38-4] Food stored on floor. Observed multiple boxes of food stored on the floor of the walk in freezer.
[14-69-4] Ice buildup in the walk-in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for rice flour not stored above the food. The operator removed the scoop from the flour.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use knives stored in 80F standing water on the cook line. The operator placed the knives in the dish area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the server station in the kitchen and the server station at the bar.
[29-49-6] Standing water in bottom of reach-in-cooler behind the bar.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry in the chemical closet. The operator properly stored the wet mop.
[22-41-4] 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. Observed the chlorine sanitizer solution for the dishmachine behind the bar at 0ppm. The operator connected the sanitizer solution.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed frozen raw Golden Tile fish not removed from reduced oxygen packaging. The operator stated the fish was not frozen prior to packaging. The operator discarded the fish.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed frozen raw Golden Tile fish not removed from reduced oxygen packaging. The operator stated the fish was not frozen prior to packaging. The operator discarded the fish.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed empty sanitizer buckets stored in the hand sink in the cook line. The operator removed the buckets from the sink.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed William Hanzalik with no proof of manager certification. An online search found the exam was passed on 5/4/2023.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit available.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the sous chef hired over 60 days with no proof of training.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed multiple raw meats sealed in reduced oxygen packaging in the walk in cooler and walk in freezer.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance on the interior ice machine deflector.
[10-20-4] In-use tongs stored on equipment door handle between uses on the cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by the wine cooler and linen shelf.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Two bags of ground beef were thawing at room temperature in the prep room; and, two bags of ravioli filling were thawing in standing water at the prep sink. Chef placed ravioli filling in the walk-in cooler and placed the ground beef, submerged, under running water.
[08A-20-5] 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 salmon and shrimp and pulled pork in the walk-in cooler. Operator rearranged product to proper storage hierarchy.. Raw chicken and raw ground beef were stored above raw shrimp in the cooling drawers on the cook line. Operator corrected.
[03G-41-2] Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Beet-cured salmon (cured on-site) observed in the walk-in cooler. Provided Operator with information regarding obtaining special process guidance.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand was sink by the wine cooler and linen shelf was blocked by a stack of glass racks.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Consumer advisory is present on the menu; however, the lettuce wrap that contains Tuna Tataki has no asterisk or any other way of indicating raw product. Operator stated he would have a staff member immediately edit and reprint on-site.
[31B-03-4] No soap provided at handwash sink by the wine cooler and linen shelf.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed multiple foods in the walk-in cooler that were vacuum sealed on site, including salmon filets. Provided Operator with information regarding obtaining special process guidance.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed vacuum sealed pulled pork dated 11-9 in the walk- in cooler with no indication of thaw date or remaining days of shelf life. Provided Date Marking handout to Operator.
[41-17-4] Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles observed in the chemical storage closet.