COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER
9181 Independence Way
Fort Myers, Florida, 33913
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/9/2025
High Priority
3
Intermediate
2
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In far back dry storage rack 2 cans kidney beans 1 can beets heavily dented.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Licence expired on 12/1/2024. Operator renewed at time of inspection. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station tall silver reach-in cooler:; goat cheese (45F - Cold Holding); cooked crab salad (49F - Cold Holding); seared rare tuna (50F - Cold Holding) for three hours per operator and buttermilk in right side tall reach-in cooler cook line (46F - Cold Holding)for one hour due to doors constantly being opened during morning prep, per operator. Operator moved all foods to large walk-in cooler for rapid cooling. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in beverage room by ice machine. Operator cleared garbage can blocking sink. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Food safety inspection conducted on 1/9/2025 revealed 5 total violations (3 high priority, 2 intermediate, 0 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area. Warning - From follow-up inspection 2024-08-13: **Time Extended**
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/2/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler for beer, and side service station. Warning
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in main walk-in cooler with accumulated dust. Warning
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher bar (Temperature 154F) after running three times. Operator instructed employees to bring dies to main kitchen for sanitation and called technician. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on lunch and dinner menu per operator served undercooked, not marked as undercooked. Operator updated menus with asterisk to denote raw items at time of inspection. Corrected On-Site Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1 in dishwashing area, 3 by mop sink, one in side service station. Operator discarded all chemicals. Corrected On-Site Warning
Food safety inspection conducted on 8/2/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 5/15/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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 salad station tall reach-in cooler, fully thawed tuna in reduced-oxygen packaging with label to remove, per operator stored two days. See stop sale.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, and single-use articles, under tables in prep area and cook line.
- 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 salad station tall reach-in cooler, fully thawed tuna in reduced-oxygen packaging with label to remove, per operator stored two days. Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (88F - Hot Holding) held overnight per operator.
- 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 cook line, butter (88F - Hot Holding) held overnight per operator.
Food safety inspection conducted on 5/15/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).
Inspection on 3/14/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/14/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/7/2024
High Priority
4
Intermediate
3
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler in house raw salmon in sealed reduced-oxygen packaging, fully thawed. In cook line reach in cooler, raw calamari in sealed in-house reduced-oxygen packaging, fully thawed. Warning
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in main kitchen(Temperature 144F) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 150ppm. **Corrective Action Taken** Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler in house raw salmon in sealed reduced-oxygen packaging, fully thawed. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In cook line reach in cooler, raw calamari in sealed in-house reduced-oxygen packaging, fully thawed. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 under handwash sink dishwashing area. Splitter at mop sink missing 1. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. By entrance to kitchen near ice machine. Operator cleared sink for use. Corrected On-Site Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on all menus served raw per operator, not indicated as raw. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 6 unlabeled bottles near mop sink. Operator labeled the bottles. Warning
Food safety inspection conducted on 3/7/2024 revealed 7 total violations (4 high priority, 3 intermediate, 0 basic).