GULF HARBOUR GOLF & COUNTRY CLUB
14500 Vista River Drive
Fort Myers, Florida, 33908
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/21/2025
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 1/21/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/17/2025
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense chopped tomatoes. **Warning**
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on floor in walk in freezer. **Warning**
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bag of sugar stored on floor in back food prep area across from walk in freezer. Operator placed sugar off of floor. **Corrected On-Site** **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with dust. Ceiling fan in dishwash area and ice machine vent. **Warning**
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at spoons at wait station. Educated operator on proper storage of utensils. **Repeat Violation** **Warning**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters. **Warning**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on importance of labeling. **Repeat Violation** **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Sliced tomatoes 46F cold hold, cut melon 49F cold hold more than 4 hours. Operator discarded time/temperature control for safety foods. **Corrective Action Taken** **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced tomatoes 46F cold hold, cut melon 49F cold hold more than 4 hours in 8 door reach in cooler at cook line. Stop Sale. Educated operator in maintaining foods at 41F or below. Operator discarded time/temperature control for safety foods. **Corrective Action Taken** **Repeat Violation** **Warning**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by food items. Educated operator on proper storage of chemicals. Operator removed chemical. **Corrected On-Site** **Warning**
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed establishment conducting reduced oxygen packaging with cooked seafood and cooked meat dated 12/20/24 in walk in freezer. Stop sale. Operator discarded seafood. **Corrective Action Taken** **Warning**
- 03G-43-2: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 Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging with cooked seafood and cooked meat. **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 raw meats, cooked seafood, and cooked meat. **Warning**
- 03G-55-1:Intermediate - Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices. **Warning**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Food safety inspection conducted on 1/17/2025 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 10/4/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vent soiled with accumulated gray-like substance in dishwash area.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator removed old label. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues drawer bread storage reach in coolers at cook line.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station. Operator washed forks. **Corrective Action Taken**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Container at wait station. Operator inverted containers. **Corrected On-Site**
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry in dishwash area. Educated operator on hanging mop to dry **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded cloth. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 48F cold hold in 8 door reach in cooler at cook line more than 4 hours. Observed Swiss cheese 48F cold hold, cheddar cheese 46F cold hold more than 4 hours. Stop Sale. Operator discarded foods. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Meatballs 125F hot hold less than 4 hours. Operator turned up heat element. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored on top of espresso machine. Operator removed chemical. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed spray stored in hand wash sink in dishwash area. Educated operator on importance of hand wash sink only. **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having maximum registering thermometer. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
Food safety inspection conducted on 10/4/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).