The Club at Kalea Bay
Last inspected: Apr 17, 2026
58
Score
The Club at Kalea Bay has been inspected nine times since 2022. The most recent report on file is from Apr 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited two times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walkin cooler observed chicken stock (50F - Cold Holding). Product put in cooler last night at 9:00 p.m. Operator discarded chicken stock.
03A-02-5
High Priority - 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 degrees Fahrenheit. In walkin cooler observed chicken stock (50F - Cold Holding). Product put in cooler last night at 9:00 p.m. Operator discarded chicken stock.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On front line observed raw snapper fish being stored over cauliflower. Operator removed snapper fish. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In preparation area, observed can opener with accumulated debris. Operator moved can opener to dishwasher area to be washed and sanitized. **Corrective Action Taken**
22-02-4
58
Oct 6, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
86
Apr 30, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink behind the bar. The operator provided paper towels for the hand sink. **Corrected On-Site**
31B-02-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Observed no oyster advisory on the menu, or posted in the dining room. The operator had an advisory poster in a binder. The operator posted the advisory. **Corrected On-Site**
02A-01-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed plastic tasting spoons on the cook line stored with the food contact surface up. The operator discarded the spoons. **Corrected On-Site**
24-18-4
74
Dec 13, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Spray bottle containing toxic substance not labeled. Found in dish washing area. Operator placed proper labeling on spray bottle. **Corrected On-Site**
41-17-4
Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Operator advised to place sign in conspicuous area or had proper advisory to menu. **Corrective Action Taken**
02A-04-4
Basic - In-use tongs stored on equipment door handle between uses. Found behind inside bar area. Tongs stored on refrigerator handle.
10-20-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple food handling employees wearing watches while handling food.
13-07-4
Basic - Bowl or other container with no handle used to dispense food. Multiple dry storage ingredient containers with bowl, no handle, stored with product. Advised operator to removed scoop and only use handled scoops. **Corrective Action Taken**
14-01-5
70
May 30, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.As a repeat violation the importance of following proper protocol with this violation was reinforced with the Manager. **Repeat Violation**
01C-03-4
82
Dec 22, 2023
Routine - Food
No violations found.
100
Oct 18, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda guns with a mold-like substance or slime.
22-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no HACCP plan for vacuum sealed fish and sauces. **Warning**
03G-50-1
82
Apr 6, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at inside bar area testing at 0ppm. Operator called technician and is going to use dish machine in main kitchen for dish ware. **Corrective Action Taken**
22-41-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel in contact with cut tomatoes. Operator removed product from paper towel for proper storage. **Corrected On-Site**
14-86-1
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed vacuum sealing of raw product and cooked soups, meats being conducted. Educated operator on need of HACCP plan and provided information to chef.
03G-50-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Observed no proof of employee reporting agreement. Provided operator with employee agreement.
11-26-1
61
Dec 15, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine not reaching 150F at surface temperature. Operator set up triple sink and called technician. **Corrective Action Taken**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over pasta. Operator moved chicken for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with date last sold.
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine with black/green mold-like substance inside.
22-20-5
64
Frequently Asked Questions
When was The Club at Kalea Bay last inspected?
The most recent health inspection at The Club at Kalea Bay on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at The Club at Kalea Bay?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at The Club at Kalea Bay.
How does The Club at Kalea Bay compare to other restaurants in Naples?
The Club at Kalea Bay most recently scored 58 out of 100, which is lower than the Naples average of 81.
Has The Club at Kalea Bay's inspection record improved over time?
Results have been roughly steady. Inspections at The Club at Kalea Bay have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Club at Kalea Bay means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is The Club at Kalea Bay inspected?
Based on the inspection history on file, The Club at Kalea Bay is inspected around three times per year on average.
Nearby Restaurants