101 CLUBHOUSE DR, NAPLES, FL 34105
WILDERNESS CO CLUB keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 4 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 44% of the 1003 inspected restaurants in NAPLES on the trailing-year record.
2 high-priority violations on the trailing-year record — above the Collier County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Clean equipment and utensils stored improperly or not air-dried.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Fire suppression or extinguishing equipment issue (referred to the fire authority).
This visit closed with no further action required.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cold food must stay at 41°F or below and hot food at 135°F or above, through receiving, holding, cooking, cooling, and reheating. The range in between is where bacteria multiply fastest, which is why temperature control is checked on nearly every visit.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2100540 — you can read the original documents yourself and compare.