DirtyFLRestaurant Inspection Data

EAGLE RIDGE GOLF CLUB

14589 Eagle Ridge Drive
Fort Myers, Florida, 33912
Eagle Ridge
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10840287

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Some ceiling tiles near AC vent with dust.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At the server station, employee drinks on prep table used to mixed coleslaw, manager moved. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. In walk-in cooler floor, cases of meat, Manager moved off the floor. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the server station, tongs on bread holding drawer, Manager removed. Corrected On-Site
  • 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. In walk-in cooler, crab meat no time marked, per manager bag sealed around 2:00pm on 05/14/2025, Manager time marked. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed peppers stored above pasta container, Manger moved Corrected On-Site
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Reach-in cooler at the cook line, grilled onions date marked 5/2/25, beans date marked 5/6/25 and pulled pork 5/7/25.
  • 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. Dish machine at the bar area, manager set up triple sink, also cups will be bring back to kitchen dish machine. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, chicken wings 48F hot dogs 47F manager moved to freezer, temperature dropped to 43F. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At the bar area, bartender dumped ice inside sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the bar area, manager provided.

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10761657

  • 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 approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. Warning - From follow-up inspection 2025-01-17: HACCP plan has been emailed to OPQ but has not been reviewed yet. Operator states he will date and time mark the ROP packages until HACCP is approved and hold for no more than 48 hours in package. **Time Extended** - From follow-up inspection 2025-03-20: HACCP plan has been received **Time Extended**

Inspection Date: 1/17/2025

Inspection #: Visit ID: 10760807

  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler Warning - From follow-up inspection 2025-01-17: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-01-17: **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 approved by the Division of Hotels and Restaurants. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. Warning - From follow-up inspection 2025-01-17: HACCP plan has been emailed to OPQ but has not been reviewed yet. Operator states he will date and time mark the ROP packages until HACCP is approved and hold for no more than 48 hours in package. **Time Extended**

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10749070

  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler in cook line area with ambient temperature of 46F Warning
  • 08B-38-4:Basic - Food stored on floor. Case of pork chops and bacon on floor under rack in walk in freezer Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut leafy greens (49F - Cold Holding); grilled mushrooms (48F - Cold Holding); grilled onions (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); sauerkraut (47F - Cold Holding); cheddar cheese (51F - Cold Holding); provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); crab cake mix (53F - Cold Holding); hot dogs (53F - Cold Holding); shrimp (55F - Cold Holding); chicken wings (53F - Cold Holding); pepperjack cheese (48F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler in front of grill on cook line, items were in reach in cooler overnight. cut leafy greens (49F - Cold Holding); grilled mushrooms (48F - Cold Holding); grilled onions (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); sauerkraut (47F - Cold Holding); cheddar cheese (51F - Cold Holding); provolone cheese (50F - Cold Holding); Swiss cheese (50F - Cold Holding); crab cake mix (53F - Cold Holding); hot dogs (53F - Cold Holding); shrimp (55F - Cold Holding); chicken wings (53F - Cold Holding); pepperjack cheese (48F - Cold Holding) 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. Reach-in cooler at the cook line, raw beef in vacuum sealed bags. No dates or labels on bags. Warning