DirtyFLRestaurant Inspection Data

CYPRESS LAKE CTRY CLUB SN BAR

With 3 documented inspections, CYPRESS LAKE CTRY CLUB SN BAR in FTMYERS has achieved a 2.8/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 6 months ago · 3 reports on file

6767 WINKLER RD, FTMYERS 339197227

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 3 health inspection reports

All Inspection Reports

9/26/2025· 6mo ago

Visit ID: 10920049

Met Inspection Standards

3 int, 2 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of grease/food debris.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed metal stopper stored in hand wash sink. Educated operator on importance of hand wash sink only. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator placed napkins at hand wash sink. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.

8/2/2024· 1y 8mo ago

Visit ID: 8721223

Met Inspection Standards

2 high, 2 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice bucket not inverted or protected next to ice bin. Operator stored inverted. Corrected On-Site
  • 25-05-4:Basic - Single-service coffee filters improperly stored at prep area. Operator stored coffee filters properly. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. On steam table; cooked beef hotdog (126F - Hot Holding) Per operator cooked beef hotdog placed on steamer more than 4 hours.
  • 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 steam table; cooked beef hotdog (126F - Hot Holding) Per operator sausage placed on steamer more than 4 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to store sanitizing cloth. Operator removed sanitizing cloth. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Operator provided soap. Corrected On-Site

10/26/2023· 2y 5mo ago

Visit ID: 8343291

Met Inspection Standards

1 int, 1 basic

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed hotdogs thawing in standing water.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.