DirtyFLRestaurant Inspection Data

OLDE HICKORY GOLF CC

Based on 7 health inspections, OLDE HICKORY GOLF CC in FORT MYERS has earned a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

14670 OLDE HICKORY BLVD
Florida, 33912
Olde Hickory Golf & Country Club
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13539268

Met Inspection Standards

2 high, 4 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dust buildup on walls in dishwashing area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food, other raw animal foods. Raw tuna over ready-to-eat sauces in salad station tall cooler, raw duck over raw whole muscle beef in walk-in cooler. Operator rearranged all products for proper good storage. Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (90F - hot holding) for 3.5 hours per operator. Operator states they will keep butter properly hot held and moved to stove for reheating.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. All tags, less than 10 total. Operator added date at time of inspection. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit for dishwashing machine.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.

10/3/2025· 5mo ago

Visit ID: 10930773

Met Inspection Standards

1 high, 3 basic

  • 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 salad station reach-in cooler raw tuna and on cook line in cooler drawers raw snapper in reduced-oxygen packaging with label to remove, fully thawed.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above dishwashing area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over salad station reach-in cooler.
  • 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 salad station reach-in cooler raw tuna and on cook line in cooler drawers raw snapper in reduced-oxygen packaging with label to remove, fully thawed.

2/13/2025· 1y ago

Visit ID: 8996014

Met Inspection Standards

1 high, 3 int, 1 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On alcohol reach by dish machine outside beer walk-in cooler. Next to triple sink in kitchen on clean dishware, operator removed all beverages.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler cook line left drop in silver cooler, raw shrimp (45F - Cold Holding); cooked onions and peppers (48F - Cold Holding); shredded jack cheese (49F - Cold Holding); mozzarella (48F - Cold Holding) for 3 hours per operator. Operator filled out time as a public health control form during inspection and implemented 4 hour discard time for foods in unit. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in server side station for alcohol. Operator placed towels at 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. Observed missing date marks on foods prepared 1 to 2 days ago per operator. Per operator old labels were left on when cleaning and were not updated. Operator relabeled all foods. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap right side entrance to bar.

10/4/2024· 1y 5mo ago

Visit ID: 8718858

Met Inspection Standards

1 int, 2 basic

  • 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 employee food over clean dishware dishwashing area, open employee beverage in main kitchen reach-in cooler with food, on shelf next to clean dishware, all items were moved to separate location. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. In reach-in coolers and walk-in cooler, observed old date marking labels on containers. Operator removed and updated. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled, one in pantry station, one in mop sink room. Both were labeled during inspection. Corrected On-Site

5/21/2024· 1y 9mo ago

Visit ID: 8638511

Met Inspection Standards
  • N/A:No Violations Were Observed

5/21/2024· 1y 9mo ago

Visit ID: 8638628

Met Inspection Standards

2 high, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 in bar area not stored in solution. Operator placed into sanitizer bucket. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler across from fryer cooked potatoes (48F - Cold Holding); cooked onions (47F - Cold Holding); raw shrimp (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cut tomatoes (49F - Cold Holding) for 2 hours per operator. Operator removed all items to walk-in cooler for rapid cooling, discontinued use of cooler, and called technician. **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) in main kitchen. Operator drained the sink and spoke to technician already on site. Corrected On-Site

3/22/2024· 1y 11mo ago

Visit ID: 8340615

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of dust on kitchen walls on prep line, front line, attached shelving of cook line. Warning
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In pantry tall reach-in cooler, thawed tuna held in reduced-oxygen packaging from establishment. Also raw salmon in walk-in cooler, thawed, in reduced-oxygen packaging from establishment. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Renewed at time of inspection. Corrected On-Site Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In pantry tall reach-in cooler, thawed tuna held in reduced-oxygen packaging from establishment. Also raw salmon in walk-in cooler, thawed, in reduced-oxygen packaging from establishment. 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 or Process Waiver approved by the Division of Hotels and Restaurants. Observed reduced-oxygen packaging occurring in-house, raw meats, cooked held more than 48 hours in walk-in cooler, walk-in freezer , reach in coolers. Warning