COUNTRY CLUB DINING ROOM

Name: COUNTRY CLUB DINING ROOM
Address: 185 BURNING TREE DR, NAPLES, FL, 34105, US
Rating: 74.4

185 BURNING TREE DR, NAPLES, FL 34105

License #2100106

🏌️ Club/Private ℹ️

74.4 Grade C / 100

Mixed Health Record

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Latest inspection

October 9, 2026 · 2 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

COUNTRY CLUB DINING ROOM in NAPLES currently holds an InspectFL Health Score of 74.4 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 October 9, 2026. Across those visits, inspectors documented 38 total violations — 5 critical, 14 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 15, 2024

The latest inspection on October 9, 2026 shows 2 observation rows: no critical rows, 2 major, and 0 minor.

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?

COUNTRY CLUB DINING ROOM 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.

Disposition: Inspection Completed - No Further Action
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 120)manifold. Operator called ecolab at time of inspection.
[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. On the menu observed Caesar dressing not marked with asterisk indicating consumer advisory. Operator stated dressing is made with raw shelled eggs. Operator marked menu during inspection.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 11-9-2023 Kitchen has acoustic ceiling tiles
[36-36-4] Ceiling tile missing. Several ceiling tiles missing in the kitchen
[36-24-5] Hole in or other damage to wall. Several wall tiles missing in triple sink area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed several sauce pots with heavy accumulation of rust on handles
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed sausages thawing in standing water in the kitchen prep area.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Establishment offers buffets with no sneeze guards
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In storage room, observed Hawaiian sea salt with red clay. Red clay is not an approved food additive. Operator discarded product.
[41-29-4] Unapproved food additive used in food. Any food containing the unapproved additive may not be served. See stop sale. In storage room, observed Hawaiian sea salt with red clay. Red clay is not an approved food additive. Operator discarded product.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed five shellfish tags with no date on them
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. In walk-in cooler observed reduced oxygen packaging of salmon, and shrimp with no approved variance letter submitted.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed two cooks and three servers handling food with no Certified Food manager present
[31B-03-4] No soap provided at handwash sink. At Hand washing sink near entrance and at Hand washing sink at triple sink, no soap available.