Twineagles Club Main Kitchen
11725 Twin Eagles Blvd, Naples, FL 34120 · Permanent Food Service · License 2102498
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 3 complaint inspection3 high priority (fixed on the spot), 7 intermediate (5 fixed on the spot), 4 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 14, 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 visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed four 1lb cans of roasted peppers dented. Operator discarded cans.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Pasta 51°F cold hold less than 4 hours. Operator added more ice. Observed sauerkraut 61°F cold hold, stuffing 47°F cold hold less than 4 hours. Operator iced foods down and turned down reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw smoked salmon stored over ready to eat onions. Operator switched containers.
Fixed on the spot
Intermediate7
Code 01, Approved source; food safe and unadulterated: Mussels/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener. Operator cleaned can opener.
Fixed on the spot
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 152°F on plate surface. Operator called technician.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink at cook line blocked by trash container. Operator removed container.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at cook line and handwash sink in back food prep area.
Operator placed napkins at handwash sink.
Fixed on the spot
No soap provided at handwash sink at cook line and handwash sink in back food prep area.
Operator placed soap at handwash sink.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar/salt container. Operator discarded container.
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen tiramisu thawing at room temperature. Operator placed tiramisu in reach in cooler to thaw.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed rinse gauge damaged and not functioning.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Operator separated containers.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.