DirtyFLRestaurant Inspection Data

CLUB AT SHELL POINT-VUE

With 8 inspections documented, CLUB AT SHELL POINT-VUE maintains a 2.5/5 food safety rating in FORT MYERS. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

17500 ON PAR BLVD STE 100

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13523114

Met Inspection Standards

1 int, 7 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded employee beverage. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. Cook line. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrective Action Taken**
  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage. Operator had employee clean floor. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food underneath shelving in walk in freezer. Operator placed food off of floor. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of grease/food debris. Operator cleaned microwave oven. Corrected On-Site
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in dishwash area used to rinse milk jugs.

9/17/2025· 5mo ago

Visit ID: 10933991

Met Inspection Standards

2 high, 2 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 46F cold hold less than 4 hours. Operator placed time/temperature control for safety foods placed in working reach in cooler. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored on top of dish machine. Operator removed chemical. Corrected On-Site

1/13/2025· 1y 1mo ago

Visit ID: 8989039

Met Inspection Standards

3 high, 2 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Operator discarded container. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one 6 lb can of fruit cocktail and can of garbanzo beans dented. Educated operator on separating cans. Operator separated cans to be returned to distributor. **Corrective Action Taken** Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of garbanzo beans. Operator removed raw eggs. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes 109F hot hold less than 4 hours. Operator discarded potato. Corrected On-Site

10/2/2024· 1y 5mo ago

Visit ID: 8949369

Met Inspection Standards
  • N/A:No Violations Were Observed

9/25/2024· 1y 5mo ago

Visit ID: 8788469

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense salsa. Operator removed cups. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on serving dish. Operator removed employee beverage. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one 6 lb can of apple butter. Operator separated can to be returned to distributor. **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garbanzo beans 54F cold hold, sliced tomatoes 54F cold hold less than 4 hours. Operator placed time/temperature control for safety foods in blast chiller and double panning with ice. **Corrective Action Taken** Warning
  • 22-56-4:Intermediate - 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 less than 160F on plate surface. Warning

5/28/2024· 1y 9mo ago

Visit ID: 8639572

Met Inspection Standards
  • N/A:No Violations Were Observed

3/25/2024· 1y 11mo ago

Visit ID: 8513746

Follow-up Inspection Required

2 high, 6 int, 2 basic

  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded employee beverage. Corrected On-Site Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. Corrected On-Site Warning
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Operator removed pest strips. Corrected On-Site Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw turkey stored over raw salmon. Operator placed raw turkey on bottom shelf. Corrected On-Site Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with cooked potatoes. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area and dishwash area. Warning
  • 11-26-1: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. Operator completed form. Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in back food prep area. Warning
  • 03G-50-1: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 establishment using reduced oxygen packaging with cooked mashed potatoes and raw fish. Warning

9/29/2023· 2y 5mo ago

Visit ID: 8383829

Met Inspection Standards

1 high, 3 int

  • 41-07-4:High Priority - Container of medicine improperly stored. Observed eye drops stored on shelving near clean equipment. Operator removed medicine. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in side wait station blocked by mats. Operator removed mats. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site
  • 11-26-1: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. Operator completed before leaving inspection. Corrected On-Site