GATEWAY GOLF
11360 Championship Drive
Fort Myers, Florida, 33913
Gateway
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
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. Dust on ceiling and vents throughout kitchen. Repeat Violation
- 08B-38-4:Basic - Food stored on floor under shelving of walk-in cooler, walk-in freezer in main kitchen and outside walk-in freezer. Repeat Violation
- 29-08-4:Basic - Plumbing system in disrepair. Back part of bar near walk-in cooler for beer handwash sink with leak.
- 08B-12-5:Basic - Stored food not covered. In main kitchen walk-in cooler soups and cooked sausages not stored covered.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Far corner by cook line prep area, under counter, cleaning chemical next to vinegar. Operator removed foods from chemicals for proper storage. Corrected On-Site
- 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food safety inspection conducted on 1/29/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
2
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. Dust on ceiling vent by pantry, prep area by office.
- 14-11-5:Basic - Equipment in poor repair. Gaskets in outside bar coolers torn.
- 08B-38-4:Basic - Food stored on floor. Outside walk-in cooler buckets potatoes on floor. Outside walk-in freezer boxes bread on floor. Inside walk-in cooler buckets picked, eggs on floor. Operator began moving foods off floor at time of inspection. **Corrective Action Taken**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soda gun and ice scoop in outside bar in soiled standing water. Observed pizza paddle with food contact side stored on floor next to pizza oven. Operator cleaned and sanitized all equipment. Corrected On-Site
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Two in reach-in cooler in back room behind bar. One in pantry station tall reach-in cooler. Operator removed all open beverages. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled on back prep line. Operator cleaned and sanitized blade. Corrected On-Site
- 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 and smoked salmon served raw/undercooked per operator, not marked as raw. Operator updated menu at time of inspection and reprinted, denoting raw foods with an asterisk. Corrected On-Site
Food safety inspection conducted on 9/25/2024 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 5/8/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of microwave has accumulation of food debris.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back reach-in cooler on prep line; cooked mushroom sauce (47F - Cooling); cooked beef sauce (46F - Cooling) overnight per operator. Also in walk-in cooler cooked pea soup (50F - Cooling)stored overnight per operator. Operator discarded the foods.
- 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. At tall reach-in cooler at entrance to cook line, cooked pickled onions labeled 4/21/2024, today is 5/8/2024. In walk-in cooler cooked clam chowder marked 4/30/2024. Operator discarded the foods.
- 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. At tall reach-in cooler at entrance to cook line, cooked pickled onions labeled 4/21/2024, today is 5/8/2024. In walk-in cooler cooked clam chowder marked 4/30/2024.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back reach-in cooler on prep line; cooked mushroom sauce (47F - Cooling); cooked beef sauce (46F - Cooling) overnight per operator. Operator discarded foods. Walk-in cooler cooked pea soup (50F - Cooling) stored overnight per operator. Operator discarded the foods.
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. 4 unmarked tags.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in banquet prep area blocked with dolly and carts. Operator cleared the sink for use. Corrected On-Site Repeat Violation
Food safety inspection conducted on 5/8/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 3/6/2024
High Priority
1
Intermediate
2
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Heavy accumulation of soil residues and debris under bar equipment, back bar prep equipment.
- 21-44-1:Basic - Sanitizer bucket stored above equipment and utensil on prep table by chefs office. Operator moved to bottom shelf for proper storage. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line drop in cooler housemade buttermilk ranch (46F - Cold Holding); sour cream (48F - Cold Holding) for one hour per operator. Operator iced down foods for quick cooling, provided operator with time as a public health control form. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked with water bottles and equipment in banquet prep area. Also back bar prep area near walk-in cooler sink blocked with empty kegs. Operator cleared sink for use. 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.
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Carts and equipment blocking marked exit behind bar.
Food safety inspection conducted on 3/6/2024 revealed 6 total violations (1 high priority, 2 intermediate, 2 basic).