Stonebridge Country Club (upper Level-Grill Room)
2100 Winding Oaks Way, Naples, FL 34109 · Permanent Food Service · License 2102102
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 Nov 6 routine inspection2 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 1 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 small located at baking goods observed cooked wild rice (55°F - Cold Holding); butter (54°F - Cold Holding); cheddar cheese (55°F - Cold Holding); house made peppercorn sauce(53°F - Cold Holding); cooked chicken empanadas (53°F - Cold Holding). Operator stated foods have been in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the small cooler baking station observed cooked wild rice (55°F - Cold Holding); butter (54°F - Cold Holding); cheddar cheese (55°F - Cold Holding); housemade peppercorn sauce (53°F - Cold Holding); cooked chicken empanadas (53°F - Cold Holding). Operator stated foods have been in cooler overnight.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed boxes blocking hand wash sink located at the bar. Operator removed boxes away from hand sink.
Fixed on the spot
Basic1
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees located at the bar.
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.