Hammock Bay Golf & Country Club

1370 Borghese Lane, Naples, FL 34114 · Permanent Food Service · License 2102773

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Aug 21, 2026

What drove the grade

Dented/rusted cans present.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 21 routine inspection
6 high priority (3 no follow-up needed, 3 fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug212026

Routine inspection

9 violations found

First visitAug 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Damaged/spoiled/recalled food not properly segregated. On the can rack in dry storage there are 2 number 10 cans of roasted tomato salsa with dented rims. See stop sale.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. In the drawer cooler next to the hand washing sink on the cook line hotdogs (51°F - Cold Holding); shrimp (49°F - Cold Holding). Per operator all items in the drawer cooler gave been there overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In the drawer cooler next to the hand washing sink on the cook line hotdogs (51°F - Cold Holding); shrimp (49°F - Cold Holding). Per operator all items in the drawer cooler gave been there overnight. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In the bottom on the middle make table cooler raw shell eggs are stored above BBQ sauce and cooked pork. Operator moved items to proper storage.
  Fixed on the spot
  Raw animal food stored in same container as ready-to-eat food.
  In the bottom on the middle make table cooler raw shell eggs are in the same pan as cooked beef brisket. Operator moved items to proper storage..
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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. Dishwasher (Chlorine 0ppm). Operator is currently out of chlorine sanitizer for the dishwasher. Operator is sanitizing in the triple sink, quaternary 300ppm. Operator returned with chlorine sanitizer for the dishwasher, chlorine sanitizer 50ppm.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  There is a box of disposable hand towels in the hand washing sink at the bar. operator removed the box of hand towels.
  Fixed on the spot
Basic2
- Code 08, Food protection and cross-contamination: Damaged/spoiled/recalled food not properly segregated.
  On the can rack in dry storage there are 2 number 10 cans of roasted tomato salsa with dented rims. See stop sale.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  There is a bowl with no handle inside a container of rice. Operator removed the handleless bowl.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.