DirtyFLRestaurant Inspection Data

SANCTUARY GOLF CLUB

2801 Wulfert Road
Florida, 33957
Lee County County

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10707092

  • 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. Employee coffee on shelf of make table on cooks line.

Inspection Date: 1/14/2025

Inspection #: Visit ID: 10706767

  • N/A:No Violations Were Observed

Inspection Date: 10/29/2024

Inspection #: Visit ID: 8774891

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in prepared rice and pico de gallo in pantry station. Oper removed ramekins Corrected On-Site Warning
  • 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 shrimp on cooks line cooler. Operator moved foods to proper storage Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and .5 quart of caesar spdressing with a prepared date of 10-16-2024 Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and .5 quart of caesar spdressing with a prepared date of 10-16-2024 Operator has 8 pounds of frozen tuna that has been placed under reduced oxygen packaging on site without a HACCP plan of process waiver. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station dressing (55 F - Cold Holding); ranch (51 F - Cold Holding). Foods were moved to walk in cooler to rapidly cool **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from previous inspection dated 06-20-2024 Repeat Violation Warning
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Proof not provided for all employees 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. Operator has frozen tuna that has been placed under reduced oxygen packaging on site. Warning

Inspection Date: 6/20/2024

Inspection #: Visit ID: 8579378

  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of soda in reach in pantry cooler. Operator removed 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.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No reporting agreements available. Emailed operator DBPR Form HR 5030-103 and they were printed and completed during inspection Repeat from 12-20-2023Corrected On-Site Corrected On-Site Repeat Violation
  • 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. Multiple sauces/dressings in pantry cooler not date marked.

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8374030

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple team members working in kitchen without hair restraints.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. One number 10 can of mandarins oranges with a deploy dented rim.
  • 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.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 1.5 lbs of Ahi Tuna not held frozen after being packaged onsite using a reduced oxygen packaging method
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator DBPR Form HR 5030-103 Employee Health Reporting Agreement. **Corrective Action Taken**
  • 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.

Inspection Date: 8/24/2023

Inspection #: Visit ID: 8322776

  • 03G-50-1:Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Operator placing chicken, fish and beef under reduced oxygen packaging without a HACCP plan Warning - From follow-up inspection 2023-08-24: Fish under reduced oxygen packaging. Operator is in process of creating HACCP plan and submitting to Tallahassee for approval **Time Extended**