Hammock Bay Golf & Country Club
1370 Borghese Ln, Naples
Mar 25, 2026
Routine - Food
Disposition
Warning Issued
Inspector's notes
- Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use knife/knives stored in cracks between pieces of equipment. There is a knife stored between a make table cooler and an upright cooler. Operator removed and cleaned the knife. **Warning**
10-17-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle. Operator removed the tongs. **Warning**
10-20-4 - Basic·In-use food dispensing utensils properly storedCorrected on-site
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 95F standing water. Operator moved the utensils to a clean, dry container. **Warning**
10-07-4 - Basic·Nonfood-contact surfaces clean
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the upstairs hood filters. **Warning**
23-03-4 - High Priority·Food-contact surfaces clean and sanitized
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Temperature 153F). Operator will wash all utensils and plates in the upstairs dishwasher. **Warning**
22-49-4 - High Priority·Separating raw animal foods from each other, RTE foods
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler raw whole muscle beef is stored above deli gam. Operator moved items to proper storage order. **Warning**
08A-05-6 - Intermediate·Dishwashing facilities; chemical test kits; gauges
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Violation codes
5 categories| Count | Violation |
|---|---|
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 3 | In-use food dispensing utensils properly stored |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Nonfood-contact surfaces clean |