ARBORWOOD PRESERVE COMMUNITY PROPERTY OWNERS ASSOCIATION
Food safety records indicate ARBORWOOD PRESERVE COMMUNITY PROPERTY OWNERS ASSOCIATION in FORT MYERS has 3 inspections with a 2.1/5 overall rating. Recent inspections show improving food safety practices.
Last inspection: 2 months ago · 3 reports on file
11730 ARBORWOOD PRESERVE DR
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 3 health inspection reports
All Inspection Reports
12/18/2025· 2mo ago
Visit ID: 10906615
Met Inspection Standards1 high, 1 int, 3 basic
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler raw tuna and raw salmon in sealed reduced-oxygen packaging with label, fully thawed. See stop sale.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. In side storage room.
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on back prep line. Operator replaced, quaternary 150ppm. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In walk-in cooler raw tuna and raw salmon in sealed reduced-oxygen packaging with label, fully thawed.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu does not identify tuna nachos and tuna poke served as raw, per operator items are served automatically raw. Operator began updating menus with asterisk to denote raw items at time of inspection. **Corrective Action Taken**
3/13/2025· 12mo ago
Visit ID: 10699279
Met Inspection Standards2 high, 3 basic
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. 2 cooks preparing food no hair restraint.
- 14-11-5:Basic - Equipment in poor repair. In service line by bar, ripped gaskets on reach-in cooler.
- 25-05-4:Basic - Single-service articles improperly stored. In service station by bar, to go containers not inverted. Operator inverted containers. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Housemade nacho cheese sauce with cream labeled 3/1/2025, housemade roasted red pepper aioli labeled 2/7/2025, today is 3/13/2025.
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Housemade nacho cheese sauce with cream labeled 3/1/2025, housemade roasted red pepper aioli labeled 2/7/2025, today is 3/13/2025.
10/18/2024· 1y 4mo ago
Visit ID: 8833127
Met Inspection Standards1 high, 2 int
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table in cook line, cooked ground beef (124F - Hot Holding) for 30 minutes per operator. Operator returned to stove for reheating. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at entrance to bar. Operator cleaned nozzle. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at far end bar. Operator placed towels at sink. Corrected On-Site