PLANTATION GOLF & COUNTRY CLUB
10500 Dartington Drive
Fort Myers, Florida, 33913
The Plantation Somerset
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 9 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 5/8/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation at cook line.
- 08B-38-4:Basic - Food stored on floor. Water cases on floor at server station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed utensils. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; cooked pork sausage (49F - Cold Holding); cheese (57F - Cold Holding) Per operator all items stored in reach-in cooler overnight. See stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; cooked pork sausage (49F - Cold Holding); cheese (57F - Cold Holding) Per operator all items stored in reach-in cooler overnight. See stop sale.
- 41-10-4:High Priority - Toxic substance/chemical spray bottle improperly stored with clean glasses. Operator removed spray bottle. Corrected On-Site
Food safety inspection conducted on 5/8/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 3/11/2025
High Priority
4
Intermediate
1
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar next to dishwashing machine, sprayer hose inside prep sink, no air gap. Operator hung the hose to restore required air gap. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back prep area middle reach-in cooler, raw chicken over raw beef, raw ground beef, raw fish. Operator rearranged unit for proper food protection. Provided operator with safe food storage HR 5030-098 handout and spoke with operator regarding the importance of arranging stored foods by proper cooking temperature. Corrected On-Site Repeat Violation
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) in back of kitchen. Operator diluted to 100ppm. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) by handwash sink in pantry area. Operator diluted to 50ppm chlorine. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Partially blocked handwash sink at pantry station, garbage can in front of sink. Garbage can was moved to allow full access to sink. Corrected On-Site
Food safety inspection conducted on 3/11/2025 revealed 5 total violations (4 high priority, 1 intermediate, 0 basic).
Inspection on 11/4/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tank not adequately secured in far end bar. Operator secured tank.Repeat Violation Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tabletop fan over drink bottles in bar heavily soiled with dust.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line, over herbs. Operator discarded drink and herbs. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in middle tall reach-in cooler on prep line by dishwashing area. Operator rearranged foods for proper storage. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles under handwash sink at entry to kitchen.
Food safety inspection conducted on 11/4/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 5/10/2024
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 5/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter. Warning - From follow-up inspection 2024-05-08: In kitchen, 3 by front line, 7 to left of entrance by sandwich station, 4 in dishwashing area. Admin Complaint
Food safety inspection conducted on 5/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 5/3/2024
High Priority
5
Intermediate
0
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 unsecured in bar. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher Bar (Chlorine 0ppm) after running continuously. Operator instructed staff to send glassware to main dishwasher area for proper sanitation. **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar area hose on sink eliminates air gap by dishwasher. Operator hung the hose. Corrected On-Site Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line reach-in cooler right salad:; assorted soft cheese (54F - Cold Holding); cooked pork sausage (61F - Cold Holding); cooked corn (55F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked boiled eggs (46F - Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F - Cold Holding); cooked mixed vegetable (45F - Cold Holding); raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler right salad:; assorted soft cheese (54F - Cold Holding); cooked pork sausage (61F - Cold Holding); cooked corn (55F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked boiled eggs (46F - Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F - Cold Holding); cooked mixed vegetable (45F - Cold Holding); raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. Repeat Violation Admin Complaint
Food safety inspection conducted on 5/3/2024 revealed 6 total violations (5 high priority, 0 intermediate, 1 basic).
Inspection on 2/29/2024
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 2/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher Bar (Chlorine 0ppm) after running 3 cycles. Also in main kitchen Dishwasher (Chlorine 0ppm) after running three times. Warning - From follow-up inspection 2024-02-26: Time extension given to allow operator time to repair machine. **Time Extended**
- 05-05-4:Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Double door reach-in cooler near dishwashing area thermometer reads 40F, actual ambient temperature 55F. Warning - From follow-up inspection 2024-02-26: **Time Extended**
Food safety inspection conducted on 2/26/2024 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/22/2024
High Priority
4
Intermediate
3
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-13-4:High Priority - Bartender handled soiled glassware and then handled clean glassware without washing hands. Spoke with employee about proper handwashing, employee properly washed hands before resuming work. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher Bar (Chlorine 0ppm) after running 3 cycles. Also in main kitchen Dishwasher (Chlorine 0ppm) after running three times. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double door silver walk-in cooler by dish machine:; cooked fish (55F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); mozzarella (51F - Cold Holding); blue cheese crumbles (50F - Cold Holding) stored overnight per operator. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drop in cooler above burners:; raw ground beef (54F - Cold Holding); cooked sliced beef (62F - Cold Holding) for four hours per operator. Foods were immediately submerged in ice water for rapid cooling, within 10 minutes all foods temperature at 41F or below. Corrected on site. Also Double door silver walk-in cooler by dish machine:; cooked fish (55F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); mozzarella (51F - Cold Holding); blue cheese crumbles (50F - Cold Holding) stored overnight per operator. See stop sale. Warning
- 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Double door reach-in cooler near dishwashing area thermometer reads 40F, actual ambient temperature 55F. Warning
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test kit provided in bar area for ware washing. Test kit in main dishwashing area heavily soiled, stuck to counter, not in regular use. Warning
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter service station cheese, sour cream, housemade blue cheese dressing marked with discard time, no written plan. Provided operator with time as a public health control form and discussed use. Warning
Food safety inspection conducted on 2/22/2024 revealed 7 total violations (4 high priority, 3 intermediate, 0 basic).