Club at Shell Point-Vue
Last inspected: Jan 27, 2026
64
Score
Going back to 2023, Club at Shell Point-Vue has nine inspections in the public record. The latest inspection on file is from Jan 27, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to six violations.
“Employee personal food not properly identified and segregated” accounts for the largest share of issues, appearing two times across the record.
Club at Shell Point-Vue's latest score of 64 falls below the Fort Myers average of 80. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in dishwash area used to rinse milk jugs.
31A-11-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
25-02-4
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. Operator discarded employee beverage. **Corrected On-Site**
12B-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. Cook line. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrective Action Taken**
24-08-4
Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage. Operator had employee clean floor. **Corrected On-Site**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food underneath shelving in walk in freezer. Operator placed food off of floor. **Corrected On-Site**
08B-47-4
Basic - Interior of oven/microwave has accumulation of grease/food debris. Operator cleaned microwave oven. **Corrected On-Site**
22-08-4
64
Sep 17, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Toxic substance/chemical improperly stored on top of dish machine. Operator removed chemical. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 46F cold hold less than 4 hours. Operator placed time/temperature control for safety foods placed in working reach in cooler. **Corrective Action Taken**
03A-02-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf. **Corrected On-Site**
12B-13-4
67
Jan 13, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes 109F hot hold less than 4 hours. Operator discarded potato. **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale. Observed one 6 lb can of fruit cocktail and can of garbanzo beans dented. Educated operator on separating cans. Operator separated cans to be returned to distributor. **Corrective Action Taken** **Repeat Violation**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of garbanzo beans. Operator removed raw eggs. **Corrected On-Site**
08A-05-6
Basic - Food storage container/container lid cracked or broken. Operator discarded container. **Corrected On-Site**
14-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. **Corrected On-Site**
08B-49-4
58
Oct 2, 2024
Routine - Food
No violations found.
100
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. Observed one 6 lb can of apple butter. Operator separated can to be returned to distributor. **Corrective Action Taken** **Warning**
01B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garbanzo beans 54F cold hold, sliced tomatoes 54F cold hold less than 4 hours. Operator placed time/temperature control for safety foods in blast chiller and double panning with ice. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. **Warning**
22-56-4
Basic - Bowl or other container with no handle used to dispense salsa. Operator removed cups. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee beverage container on serving dish. Operator removed employee beverage. **Corrected On-Site** **Warning**
12B-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
58
May 28, 2024
Routine - Food
No violations found.
100
Mar 25, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 29, 2023
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
High Priority - Container of medicine improperly stored. Observed eye drops stored on shelving near clean equipment. Operator removed medicine. **Corrected On-Site**
41-07-4
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. Operator completed before leaving inspection. **Corrected On-Site**
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in side wait station blocked by mats. Operator removed mats. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
64
Mar 2, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Establishment using reduced oxygen packaging for cooked mashed potatoes and cooked chicken.
03G-46-1
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.
11-26-1
Intermediate - 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. Establishment using reduced oxygen packaging for raw fish.
03G-50-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrective Action Taken**
24-08-4
Basic - Light shield damaged/in disrepair. Observed light not working in dry storage.
38-01-4
50
Frequently Asked Questions
When was Club at Shell Point-Vue last inspected?
The most recent health inspection at Club at Shell Point-Vue on file is from Jan 27, 2026. The public record contains nine inspections in total.
What is the most common violation at Club at Shell Point-Vue?
Across the inspection record, “employee personal food not properly identified and segregated” has been cited two times, more than any other issue at Club at Shell Point-Vue.
How does Club at Shell Point-Vue compare to other restaurants in Fort Myers?
Club at Shell Point-Vue most recently scored 64 out of 100, which is lower than the Fort Myers average of 80.
Has Club at Shell Point-Vue's inspection record improved over time?
No. Recent inspections at Club at Shell Point-Vue have averaged around six violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Club at Shell Point-Vue means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Club at Shell Point-Vue inspected?
Based on the inspection history on file, Club at Shell Point-Vue is inspected around three times per year on average.
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