WEST BAY BEACH CLUB

Name: WEST BAY BEACH CLUB
Address: 26194 HICKORY BLVD, BONITA SPRINGS, FL, 34134, US
Rating: 72.9

26194 HICKORY BLVD, BONITA SPRINGS, FL 34134

License #4605689

🏨 Hotel/Resort ℹ️

72.9 Grade C / 100

Mixed Health Record

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Latest inspection

June 5, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WEST BAY BEACH CLUB in BONITA SPRINGS currently holds an InspectFL Health Score of 72.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, inspectors documented 32 total violations — 14 critical, 10 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 15, 2026

The latest inspection on June 5, 2026 shows 6 observation rows: 3 critical, 1 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

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?

WEST BAY BEACH CLUB 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: Warning Issued
[29-08-4] Plumbing system in disrepair. The drain of the hand washing sink by the dishwasher leaks onto the floor. The cold water faucet of the hand washing sink by the salad station is inoperable.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. There is shrimp thawing in standing water. Operator turned on the cold water.
[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. Per the data plate on the dishwasher the chlorine level must be 50ppm minimum, actual reading Dishwasher (Chlorine 10ppm). Operator changed the sanitizer container, 50ppm.
[12A-20-4] Employee washed hands with no soap. Educated employee on proper hand washing procedures. Employee did not re-wash their hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the cooler at the bar, half and half (46F - Cold Holding); cheese stuffed olives (45F - Cold Holding). Per operator the olives and half and half have been in the cooler less than two hours. Operator moved the items to another cooler.
[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. Operator is performing reduced oxygen packaging of raw meats. Provided operator with a copy of the HACCP for storage of raw meats.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Single-service container with no handle was stored in the bin containing flour.
[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. Three reduced-oxygen packaged of ahi tuna observed on the cook line unopened. Product was still partially frozen. Educated Operator on introducing oxygen into these packages prior to thawing. Operator cut packages open.
[12B-07-4] Employee beverage containers on a food preparation table or over/next to clean equipment/utensils: observed multiple personal drinks on the cutting boards and on food prep surfaces on the cook line. Operator discarded.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone observed stored on the cut board on the cook line. Employee removed phone.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided poster to Operator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw ground beef were stored directly above cooked bacon in the downcooler. Operator removed to proper storage hierarchy for food protection.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of Fantastik cleaner was stored on the make-table on the side of the cook line. Operator moved chemical away from food.
[11-27-4] 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. Provided handout to the Operator.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided copies to Operator, who signed one and stated he will have all employees sign.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the handwash sink on the cook line.