The Supper Club
2355 Vanderbilt Beach Rd Ste 158, Naples, FL 34109 · Permanent Food Service · License 2103112
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection1 high priority (fixed by the Sep 22 follow-up), 2 intermediate (1 fixed on the spot)-8
- Safety score92
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 visitSep 22, 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 visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. In the freezer placed inside the walk in cooler, observed 6 portions of cooked beets, 2 bags of Cured meats, 1 bag of cooked veal, 5 bags of raw Beef, 3 bags of raw Lamb. In the stand alone white freezer at the entrance of kitchen, observed 2 bags of raw white fish and 13 bags of truffle cakes all in reduced oxygen environment. Operator stated foods in ROP were from last menu. Operator discarded foods. Discussed with operator the 48 hour exception and Provided operator with resources to apply for a HACCP plan.
Intermediate2
Code 03, Food out of temperature: Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
In the freezer placed inside the walk in cooler, observed 6 portions of cooked beets, 2 bags of Cured meats, 1 bag of cooked veal, 5 bags of raw Beef, 3 bags of raw Lamb. In the stand alone white freezer at the entrance of kitchen, observed 2 bags of raw white fish and 13 bags of truffle cakes all in reduced oxygen environment. Operator stated foods in ROP were from last menu. Operator discarded foods. Discussed with operator the 48 hour exception and Provided operator with resources to apply for a HACCP plan.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand sink at the bar used for bar dish ware. Operator removed dishes.
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
- Stop sale
- An order that the food can’t be sold or served.