TARPON COVE YACHT RACQUET CLUB

Name: TARPON COVE YACHT RACQUET CLUB
Address: 471 BAY CLUB DR, NAPLES, FL, 34110, US
Rating: 68.7

471 BAY CLUB DR, NAPLES, FL 34110

License #2102201

🏨 Hotel/Resort ℹ️

68.7 Grade F / 100

Failing Health Score

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Latest inspection

March 18, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TARPON COVE YACHT RACQUET CLUB in NAPLES currently holds an InspectFL Health Score of 68.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 52 total violations — 11 critical, 11 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2025

The latest inspection on March 18, 2026 shows 4 observation rows: 1 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

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?

TARPON COVE YACHT RACQUET CLUB has a rough inspection history. Would you risk it?

F record

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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: Met Inspection Standards
[06-09-1] 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. Observed three frozen raw tuna packages in Reach in cooler. Educated operator about properly thawing reduced oxygen fish. Operator removed fish from packaging.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In Walk in cooler observed raw salmon being stored over cooked potatoes. Operator rearranged products.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[41-17-4] Spray bottle containing toxic substance not labeled. In dishwasher area observed unlabeled chemical spray bottles

Disposition: Warning Issued
[29-49-6] Standing water in bottom of reach-in-cooler. Beer/beverage reach in cooler at bar.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair above walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweatshirt stored on top of shelf near food prep area.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 6lb can of beans and one 6lb can of cranberry sauce rusted and dented. Operator separated cans to be returned to distributor.
[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 chlorine concentration at 0 ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/24.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed milk expired on 02/06/25. Stop Sale. Operator disposed of milk.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 53F cold hold more than 4 hours. Stop Sale. Operator discarded dairy.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in side prep station blocked by bowl and container blocking hand wash sink at bar. Educated operator on hand wash sink only. Operator removed bowl and container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at side prep station. Educated operator on importance of having paper towels at hand wash sink.
[53B-01-5] 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.org) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled at bar.

Disposition: Met Inspection Standards
[25-06-4] Coffee filters not stored inverted or protected from contamination at the coffee/tea station. The operator properly stored the filters.
[08B-38-4] Food stored on floor. Observed a pan of fish stored on the floor in the walk in freezer. The operator properly stored the fish.
[14-69-4] Ice buildup in the walk-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed a spoon handle used to scoop cut melon not stored above the food. The operator removed the spoon.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed the lights in the dry storage area missing proper shielding.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Observed an odor in the storage area near the employee restrooms.
[08B-12-5] Stored food not covered. Observed ice cream stored uncovered in the walk in freezer.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed no chlorine sanitizer available for the dishmachine. The operator set up the three compartment sink for manual dishwasher washing.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked ham date marked 5/12. Observed egg whites date marked 5/12. The operator discarded the above food products.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked ham date marked 5/12. Observed egg whites date marked 5/12. The operator discarded the above food products.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed the slicer soiled with food debris.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed the handwashing sink near the dry storage area blocked by a cart. The operator moved the cart.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near the dry storage area. The operator provided paper towels for the hand sink.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap near the dry storage area.