CROSS CREEK GOLF & COUNTRY CLUB
13050 Cross Creek Boulevard
Fort Myers, Florida, 33912
Cross Creek Golf and Country Club
Lee County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in spots around kitchen. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on cook line over freezer, one on dry storage shelf at entrance over taco holders. Operator removed both. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris under cook line equipment Repeat Violation
- 08B-36-4:Basic - Food stored in a location that is exposed to splash from handwash sink on cook line, potato chips stored under towels for drying hands. Operator moved the chips to avoid splash. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment. Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch lemon to garnish drink with bare hands. Spoke with operator regarding checking, employee placed tongs near garnish to help avoid bare hand contact. **Corrective Action Taken**
Food safety inspection conducted on 3/17/2025 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 11/19/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cove molding missing or in disrepair throughout kitchen/bar, several holes in wall. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dry storage rack, over food next to microwave, next to mixer. Operator began moving drinks to separate location. **Corrective Action Taken**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under cook line equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment, fryer with accumulated grease and food debris.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached onto prep sink in bar, no vacuum breaker installed.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar.
Food safety inspection conducted on 11/19/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 5/29/2024
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ice machine in kitchen heavily soiled with dust.
- 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 cook line far end reach-in cooler, salmon in reduced-oxygen packaging fully thawed, stored overnight per operator, with label to remove.
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing throughout kitchen, some areas with holes in wall.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor damaged in bar area under dishwashing machine.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler right side of bar.
- 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 cook line far end reach-in cooler, salmon in reduced-oxygen packaging fully thawed, stored overnight per operator, with label to remove.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, poached eggs served undercooked per operator, not marked as raw. Operator reprinted menus with asterisk as a reminder. Corrected On-Site Repeat Violation
- 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken**
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked sausage in walk-in cooler per operator stored 3 days under refrigeration, frozen
Food safety inspection conducted on 5/29/2024 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 3/28/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. None at any handwash sink in establishment. Warning - From follow-up inspection 2024-03-28: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday breakfast menu offers poached eggs per operator served undercooked, no reminder of consumer advisory. Warning - From follow-up inspection 2024-03-28: Time extension given to allow operator time to update menu. **Time Extended**
- 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager unable to provide proof at time of inspection. Warning - From follow-up inspection 2024-03-28: Time extension given to allow operator time to complete training. **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has purchased and received training booklets. Warning - From follow-up inspection 2024-03-28: Time extension given to allow operator time to complete training. **Time Extended**
Food safety inspection conducted on 3/28/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 3/27/2024
High Priority
5
Intermediate
5
Basic
2
Total
12
Disposition: Facility Temporarily Closed
Inspection Details:
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. None at any handwash sink in establishment. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In drink service station coffee filters uncovered, tea in filters uncovered, to go continue not inverted. Operator began rearranging items for proper protection. **Corrective Action Taken** Warning
- 22-41-4: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. Dishwasher in Kitchen (Chlorine 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 50ppm. **Corrective Action Taken** Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Approximately 15 live roaches on wall behind and wheels of reach-in cooler far end cook line left. Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 14 total near ice machine, 6 under and 8 inside hole in wall behind, operator began sweeping and sanitizing area. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line reach-in cooler far end cook line left cooked tuna salad (55F - Cold Holding); cooked egg salad (54F - Cold Holding); sliced assorted cheese (56F - Cold Holding); deli turkey (57F - Cold Holding); deli roast beef (56F - Cold Holding); ham (58F - Cold Holding); shredded cheddar cheese (57F - Cold Holding); raw ground beef (60F - Cold Holding); raw beef liver (63F - Cold Holding); blue cheese crumbles (61F - Cold Holding) for 5 hours or overnight per operator. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler far end cook line left cooked tuna salad (55F - Cold Holding); cooked egg salad (54F - Cold Holding); sliced assorted cheese (56F - Cold Holding); deli turkey (57F - Cold Holding); deli roast beef (56F - Cold Holding); ham (58F - Cold Holding); shredded cheddar cheese (57F - Cold Holding); raw ground beef (60F - Cold Holding); raw beef liver (63F - Cold Holding); blue cheese crumbles (61F - Cold Holding) for 5 hours or overnight per operator. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In drink service station, and in bar, handwash sink used for dumping ice. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday breakfast menu offers poached eggs per operator served undercooked, no reminder of consumer advisory. Warning
- 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager unable to provide proof at time of inspection. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has purchased and received training booklets. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 3 in dishwashing area, 1 in bar. Warning
Food safety inspection conducted on 3/27/2024 revealed 12 total violations (5 high priority, 5 intermediate, 2 basic).