Member's Lounge and Bluewater Bar and Grill
1800 Tamiami Trl E, Naples, FL 34112 · Permanent Food Service · License 2102972
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (fixed by the Aug 27 follow-up), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: 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 reach in cooler in the servers area sour cream (48°F - Cold Holding); cut honeydew (48°F - Cold Holding); cut cantaloupe (47°F - Cold Holding).see stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
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. See stop sale. In the salad station make table cooler commercially processed reduced oxygen packaged thawed tuna has not been removed from packaging that states "remove from packaging and thaw under refrigeration". See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the reach in cooler in the servers area sour cream (48°F - Cold Holding); cut honeydew (48°F - Cold Holding); cut cantaloupe (47°F - Cold Holding).see stop sale.
Basic2
Code 06, Food properly thawed: 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.
See stop sale. In the salad station make table cooler commercially processed reduced oxygen packaged thawed tuna has not been removed from packaging that states "remove from packaging and thaw under refrigeration". 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 one quart to go cup inside a container of rice in dry storage. Operator discarded the to go container.
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.