FOREST COUNTRY CLUB
Health inspection records show FOREST COUNTRY CLUB in FORT MYERS has 9 inspections with a food safety rating of 2.6/5. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 9 reports on file
6100 Club Boulevard
Fort Myers, Florida, 33908
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 9 health inspection reports
All Inspection Reports
1/21/2026· 1mo ago
Visit ID: 13608803
Met Inspection Standards- N/A:No Violations Were Observed
1/8/2026· 2mo ago
Visit ID: 13528262
Follow-up Inspection Required1 high, 6 int, 6 basic
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Warning
- 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed rinse temperature gauge on dishmachine not operating. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Side bar nearest restrooms. Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Operator removed employee beverage. Corrected On-Site Warning
- 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons. Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled containers. Corrected On-Site Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed two 4lb cans of albacore tuna dented. Operator separated cans to be returned to distributor. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in back food prep area blocked by bread crumb container. Operator removed container. Corrected On-Site 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 hot temperature on plate surface reaching 154F. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Side bar nearest restrooms and side beverage/wait station. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Side bar nearest restrooms. 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 conducting reduced oxygen packaging on raw fish and cold cut meats. Warning
9/23/2025· 5mo ago
Visit ID: 10903926
Met Inspection Standards1 high, 1 int, 7 basic
- 22-20-5:Basic - Accumulation of pink-like substance in the interior of the ice machine/bin nearest hand wash sink.
- 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 at bar. Operator removed employee beverage. Corrected On-Site
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator removed water. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed container of au jus nit covered in walk un cooler. Educated operator on covering foods after cooling. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed package of frozen raw meat thawing at room temperature at cook line. Operator placed package in reach in cooler. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 01B-07-4:High Priority - Food with mold-like growth on repackaged hot dogs. Operator discarded hotdogs. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink in dishwash area. Operator placed soap at hand wash sink. Corrected On-Site
11/22/2024· 1y 3mo ago
Visit ID: 8881375
Met Inspection Standards2 high, 2 int, 4 basic
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice bucket stored on floor.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed stroganoff and gravy not covered in walk in cooler. Operator covered foods. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container. Educated operator on importance of labeling. Operator labeled container. Corrected On-Site Repeat Violation
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of crushed tomatoes dented. Operator separated can to be returned to distributor. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta 47F cold hold. Stop Sale. Operator discarded of pasta. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at pizza prep station. Operator placed paper towels at hand wash sink. Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Stroganoff in walk in cooler. Operator date marked stroganoff. Corrected On-Site
9/5/2024· 1y 6mo ago
Visit ID: 8719835
Met Inspection Standards3 high, 1 basic
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin. Educated operator on importance of labeling. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored over container of pasta. Operator switched 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. Observed gravy date marked 08/14/24. Stop Sale. Operator discarded gravy. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sweet potato pie 46F cold hold less than 4 hours in dessert reach in cooler. **Corrective Action Taken**
3/5/2024· 2y ago
Visit ID: 8584388
Met Inspection Standards- N/A:No Violations Were Observed
1/4/2024· 2y 2mo ago
Visit ID: 8494429
Follow-up Inspection Required4 int, 3 basic
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Dishwash area. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin at pizza prep station. Warning
- 03G-43-1:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked turkey and meatballs. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by stepping stool and carts. Operator removed items. Corrected On-Site Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. 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 fish and precooked turkey and meatballs. Warning
11/7/2023· 2y 4mo ago
Visit ID: 8494022
Met Inspection Standards- N/A:No Violations Were Observed
9/7/2023· 2y 6mo ago
Visit ID: 8341693
Follow-up Inspection Required1 high, 2 int, 5 basic
- 22-20-5:Basic - Accumulation of gray-like substance in the interior of the ice machine/bin in side wait station. Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Educated operator on proper storage of employee food. Operator placed employee food on bottom shelf. Corrected On-Site Repeat Violation Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on top of box of coffee. Operator removed purse. Corrected On-Site Warning
- 10-12-5:Basic - In-use ice scoop stored on top of ice machine between uses. Corrected On-Site Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by food equipment. Operator removed chemicals. 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. Raw fish for sushi. 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 for raw frozen fish and raw beef. Warning