GULF HARBOUR GOLF & COUNTRY CLUB

14500 Vista River Drive
Fort Myers, Florida, 33908
Lee County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 5 health inspection reports

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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 Inspector #10761636
2025-01-21
★★★★★ 5.0/5
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 Inspector #8996211
2025-01-17
★☆☆☆☆ 1.0/5
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 Inspector #8777339
2024-10-04
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 10/4/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).

Inspection on 12/8/2023

High Priority
0
Intermediate
4
Basic
4
Total
8
Disposition: Met Inspection Standards

Inspection Details:

  • 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.
  • 10-12-5:Basic - In-use ice scoop stored on top of ice machine surface between uses. Educated operator on proper storage of ice scoops. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store soiled spatula. Operator removed spatula. 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. Educated operator on having high temperature dishmachine test strips. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink nearest kitchen office and hand wash sinks in dishwash area. Operator placed paper towels at hand wash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink nearest kitchen office. Operator placed soap at hand wash sink. Corrected On-Site
Food Inspector #8506019
2023-12-08
★★☆☆☆ 2.0/5
Food safety inspection conducted on 12/8/2023 revealed 8 total violations (0 high priority, 4 intermediate, 4 basic).

Inspection on 9/21/2023

High Priority
1
Intermediate
2
Basic
6
Total
9
Disposition: Met Inspection Standards

Inspection Details:

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on floor in walk in freezer.
  • 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.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath spray table of dishmachine.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-12-5:Basic - In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop. Corrected On-Site
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Forks.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 52F cold hold and butter pats 50F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**
  • 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 high temperature measuring device for dishmachine. Repeat Violation
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Operator discarded paint brush. Corrected On-Site
Food Inspector #8375867
2023-09-21
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 9/21/2023 revealed 9 total violations (1 high priority, 2 intermediate, 6 basic).