EAGLE RIDGE GOLF CLUB
14589 Eagle Ridge Drive
Fort Myers, Florida, 33912
Eagle Ridge
Lee County County
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/20/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 3/20/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 1/17/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/17/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 1/16/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/16/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).