DirtyFLRestaurant Inspection Data

THE CLUB AT MIROMAR LAKES

THE CLUB AT MIROMAR LAKES maintains a 3.1/5 food safety rating based on 9 health department inspections in MIROMAR LAKES. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

18101 Miromar Lakes Parkway
Florida, 33913
Lee County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 9 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 10884589

Met Inspection Standards

1 high, 2 int

  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Reduced-oxygen packaging of cooked and chilled seafood, only approved for reduced-oxygen packaging of frozen raw seafood. See stop sale for cooked shrimp.
  • 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. Reduced-oxygen packaging of cooked and chilled seafood, only approved for reduced-oxygen packaging of frozen raw seafood. See stop sale for cooked shrimp.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Operator updated menu for caviar on seared tuna to denote as a raw food. Corrected On-Site

3/19/2025· 1y ago

Visit ID: 10797972

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

3/12/2025· 1y 1mo ago

Visit ID: 10699228

Follow-up Inspection Required

1 high, 2 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 9 outside back door of kitchen. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Wall peeling back in dishwashing area. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 30 live small flying insects observed below bar equipment by drain, far end inside bar. Admin Complaint

10/18/2024· 1y 6mo ago

Visit ID: 8734163

Met Inspection Standards

1 high, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, at entrance and dishwashing area.
  • 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), operator replaced chlorine container and primed, chlorine 50ppm. Corrected On-Site

6/14/2024· 1y 10mo ago

Visit ID: 8690150

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

6/7/2024· 1y 10mo ago

Visit ID: 8567917

Follow-up Inspection Required

4 high

  • 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 and priming 3 times. Operator discontinued using machine and sent dishware to main kitchen for proper sanitation and called technician. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 in inside bar area, with 6 on wine glasses hanging. Operator washed and sanitized all glassware in bar area. In kitchen on wall/ceiling near triple sink. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On bar counter, feta stuffed olives (64F - Cold Holding) for less than one hour per operator. Operator voluntarily discarded the olives. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) on cook line pantry station. Operator diluted bucket, 300ppm quaternary and called technician. Corrected On-Site Warning

2/6/2024· 2y 2mo ago

Visit ID: 8568913

Follow-up Inspection Required

3 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper tag maintenance and provided handout. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-06: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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/variance approved by the Division of Hotels and Restaurants. In walk-in cooler observed reduced-oxygen packaged cooked meats and sauces held over 48 hours. Warning - From follow-up inspection 2023-12-07: Time extension given to allow operator to submit plan. **Time Extended** - From follow-up inspection 2024-02-06: Operator has not submitted for a HACCP plan or variance (now Process waiver) at time of inspection. Operator states that they are not continuing to reduced-oxygen package foods, In walk-in cooler at time of inspection observed reduced-oxygen packaged cooked meats and sauces held over 48 hours. Admin Complaint
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen staff missing training, Philippe, Katarina and Keny no proof of training. Warning - From follow-up inspection 2023-12-07: **Time Extended** - From follow-up inspection 2024-02-06: **Time Extended**

12/7/2023· 2y 4mo ago

Visit ID: 8567450

Follow-up Inspection Required

3 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper tag maintenance and provided handout. Warning - From follow-up inspection 2023-12-07: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : 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/variance approved by the Division of Hotels and Restaurants. In walk-in cooler observed reduced-oxygen packaged cooked meats and sauces held over 48 hours. Warning - From follow-up inspection 2023-12-07: Time extension given to allow operator to submit plan. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen staff missing training, Philippe, Katarina and Keny no proof of training. Warning - From follow-up inspection 2023-12-07: **Time Extended**

12/6/2023· 2y 4mo ago

Visit ID: 8355823

Follow-up Inspection Required

1 high, 4 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Boxes of single service gloves, pans, to go containers stored on floor in dry storage room to right of exit back of kitchen near maintenance area. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 under sink around drain at front end of the inside bar area facing front door. Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. No tags marked with last date served. Discussed with operator proper tag maintenance and provided handout. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled by chefs office. 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/variance approved by the Division of Hotels and Restaurants. In walk-in cooler observed reduced-oxygen packaged cooked meats and sauces held over 48 hours. Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen staff missing training, Philippe, Katarina and Keny no proof of training. Warning