Colonial Country Club of Lee County Master
Last inspected: Mar 30, 2026
78
Score
Public records show 11 inspections at Colonial Country Club of Lee County Master stretching back to 2022. On Mar 30, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded two times.
Colonial Country Club of Lee County Master scores about where you'd expect for a Fort Myers restaurant. The record reflects steady performance over time.
11
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. **Warning** - From follow-up inspection 2026-03-30: 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. Observed cooked pork sausage in reach-in freezer held more than 48 hours . In walk-in freezer all held more than 48 hours per operator, 7 lobster 4 clams 1 scallops. 4 cooked vegetables stock any 7 sheet trays assorted soups and sauces all over 48 hours in same freezer. All product in sealed reduced-oxygen packaging performed in house. Operator discarded all product promptly and removed reduced-oxygen packaging machine from main kitchen. **Admin Complaint**
01B-13-4
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. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. Also in walk-in freezer, observed frozen fish packed while fully frozen, remaining frozen until used, no approved plan/waiver. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-30: 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. Observed cooked pork sausage in reach-in freezer held more than 48 hours . In walk-in freezer all held more than 48 hours per operator, 7 lobster 4 clams 1 scallops. 4 cooked vegetables stock any 7 sheet trays assorted soups and sauces all over 48 hours in same freezer. All product in sealed reduced-oxygen packaging performed in house. Operator discarded all product promptly and removed reduced-oxygen packaging machine from main kitchen. **Admin Complaint**
03G-50-1
78
Jan 26, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In salad reach-in cooler raw tuna over ready-to-eat sauces. In cook line fryer station reach-in cooler, raw chicken over ready-to-eat sauces. Operator removed all raw foods. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. **Warning**
01B-13-4
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. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. Also in walk-in freezer, observed frozen fish packed while fully frozen, remaining frozen until used, no approved plan/waiver. **Repeat Violation** **Warning**
03G-50-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In reach-in freezer in side salad station, 2 packs raw tuna still sealed, thawed, in package. **Warning**
06-09-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under pantry station pizza table. Operator replaced, 200ppm. **Corrected On-Site** **Warning**
21-08-4
61
Aug 6, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
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 right side cook line cooked peach chutney labeled 7/9/2025, today is 8/6/2025.
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler right side cook line cooked peach chutney labeled 7/9/2025, today is 8/6/2025.
01B-02-5
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 and process waiver approved by the Division of Hotels and Restaurants. In walk-in cooler and freezer observed reduced-oxygen packaging bags sealed in house of Cooked tomatoes sauce 1 bag,Cooked vegetables stew 4 bags, Cooked beans 2 bags, Cooked beef 4 bags, Cooked beef chili 6 bags. Not currently approved for reduced-oxygen packaging of fully cooled cooked foods. Operator opened all bags, and states they will discontinue this process and submit proposed cook/chill process instead for approval prior to engaging. **Corrected On-Site**
03G-50-1
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with ice cart at back door of kitchen. Operator cleared for proper use. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to locate at time of inspection. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sinks - two farther back in bar. Operator placed soap at both. **Corrected On-Site**
31B-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), two in prep station. Operator discarded both buckets. **Corrected On-Site**
21-08-4
47
Jan 9, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. In far back dry storage rack 2 cans kidney beans 1 can beets heavily dented.
01B-01-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Licence expired on 12/1/2024. Operator renewed at time of inspection. **Corrected On-Site**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station tall silver reach-in cooler:; goat cheese (45F - Cold Holding); cooked crab salad (49F - Cold Holding); seared rare tuna (50F - Cold Holding) for three hours per operator and buttermilk in right side tall reach-in cooler cook line (46F - Cold Holding)for one hour due to doors constantly being opened during morning prep, per operator. Operator moved all foods to large walk-in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times in beverage room by ice machine. Operator cleared garbage can blocking sink. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
52
Aug 13, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area. **Warning** - From follow-up inspection 2024-08-13: **Time Extended**
12B-07-4
95
Aug 2, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish. **Warning**
03G-04-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher bar (Temperature 154F) after running three times. Operator instructed employees to bring dies to main kitchen for sanitation and called technician. **Warning**
22-57-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish **Warning**
01B-13-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on lunch and dinner menu per operator served undercooked, not marked as undercooked. Operator updated menus with asterisk to denote raw items at time of inspection. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. 1 in dishwashing area, 3 by mop sink, one in side service station. Operator discarded all chemicals. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler for beer, and side service station. **Warning**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area. **Warning**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in main walk-in cooler with accumulated dust. **Warning**
23-03-4
45
May 15, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In salad station tall reach-in cooler, fully thawed tuna in reduced-oxygen packaging with label to remove, per operator stored two days. **Repeat Violation**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (88F - Hot Holding) held overnight per operator.
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (88F - Hot Holding) held overnight per operator.
03B-01-6
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In salad station tall reach-in cooler, fully thawed tuna in reduced-oxygen packaging with label to remove, per operator stored two days. See stop sale.
06-09-1
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, and single-use articles, under tables in prep area and cook line.
21-44-1
58
Mar 14, 2024
Routine - Food
No violations found.
100
Mar 7, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Mar 28, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
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 - Water hand washing sink by bar back by coffee machine with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
27-16-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. operator removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation in kitchen line.
13-03-4
Basic - In-use tongs stored on grill door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
61
Oct 27, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
74
Frequently Asked Questions
When was Colonial Country Club of Lee County Master last inspected?
The most recent health inspection at Colonial Country Club of Lee County Master on file is from Mar 30, 2026. The public record contains 11 inspections in total.
What is the most common violation at Colonial Country Club of Lee County Master?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Colonial Country Club of Lee County Master.
How does Colonial Country Club of Lee County Master compare to other restaurants in Fort Myers?
Colonial Country Club of Lee County Master most recently scored 78 out of 100, which is about the same as the Fort Myers average of 80.
Has Colonial Country Club of Lee County Master's inspection record improved over time?
Results have been roughly steady. Inspections at Colonial Country Club of Lee County Master have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Colonial Country Club of Lee County Master means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Colonial Country Club of Lee County Master inspected?
Based on the inspection history on file, Colonial Country Club of Lee County Master is inspected around three times per year on average.
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