Crown Colony Golf & Country Club
Last inspected: Nov 21, 2025
78
Score
Going back to 2022, Crown Colony Golf & Country Club has nine inspections in the public record. On Nov 21, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly five violations earlier in the record.
The most common issue across all inspections has been “dishmachine chlorine sanitizer not”, showing up three times.
Crown Colony Golf & Country Club's latest score is in line with the Fort Myers average of 80. The record reflects steady performance over time.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Soiled dry wiping cloth in use. Cook line. Operator removed cloths. **Corrected On-Site**
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen meatballs, fish, and meats thawing at room temperature in dry storage. Operator placed foods in working walk in cooler. **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar container. Operator labeled container. **Corrected On-Site**
02D-01-5
78
Aug 19, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked at 300 ppm. **Corrected On-Site**
22-43-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site**
08B-49-4
82
Jan 3, 2025
Routine - Food
3 minor violations.
View 3 violations
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. **Corrected On-Site**
12B-12-5
Basic - Reach-in freezer interior/shelves have accumulation of soil residues. **Corrected On-Site**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. Beverage reach in cooler at bar.
29-49-6
86
Sep 12, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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. Observed chlorine concentration at 0 ppm at bar. Operator primed sanitizer and called technician. Note: Establishment will use working dishmachine in kitchen until dishmachine at bar is fixed. **Corrective Action Taken**
22-41-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler across from salad prep cooler.
14-33-4
74
Jan 10, 2024
Routine - Food
7 critical violations. 3 major violations. 2 minor violations.
View 12 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Operator unable to provide documentation for source of fish. See stop sale. Observed no invoice provided for tuna, salmon, and corvina **Admin Complaint**
01A-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen repackaged raw snapper stored over cooked chicken wings. Operator placed raw snapper on bottom shelf. **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chanterelle butter dated 12/15/24 past 7 days. Stop Sale. Operator discarded butter. **Corrective Action Taken**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Observed Chanterelle butter 44F cold hold hold, chili 44F cold hold less than 4 hours. Operator opened walk in freezer door ajar. Observed Butter pat 64F less than 4 hours. Operator placed butter in working reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Precooked chicken 120F hot holding less than 4 hours. Operator will use time as a public health control. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored by food equipment. Operator removed chemicals. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked chicken wings not date marked in walk in freezer.
02C-04-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site**
22-20-5
23
Nov 17, 2023
Routine - Food
No violations found.
100
Sep 18, 2023
Routine - Food
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. **Warning**
41-27-4
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. Observed chlorine concentration at 10 ppm at bar. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
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. Observed establishment using reduced oxygen packaging with processed cooked crab stuffing. **Warning**
03G-46-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon stored in hand wash sink. Operator removed spoon. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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 establishment using reduced oxygen packaging for cured meats and cheeses. **Warning**
03G-50-1
Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage room. Operator cleaned floor. **Corrected On-Site** **Warning**
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues at end of cook line. **Corrected On-Site** **Warning**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Almond flour. Operator labeled container. **Corrected On-Site** **Warning**
02D-01-5
39
Feb 21, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200ppm. Educated operator on importance of proper concentration. Operator added more water. **Corrective Action Taken** **Repeat Violation**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over hot dogs in reach in cooler at cook line. Operator placed raw shell eggs on bottom shelf. **Corrected On-Site**
08A-05-6
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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer and called technician. **Corrective Action Taken**
22-41-4
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. Observed establishment using reduced oxygen packaging for raw fish, cured meats, and cheeses.
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
Intermediate - Food-contact surface soiled with gray-like substance interior of ice machine. Educated operator on importance of cleaning ice machine daily. Operator cleaned ice machine. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer.
08B-47-4
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.
12B-12-5
43
Oct 27, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
64
Frequently Asked Questions
When was Crown Colony Golf & Country Club last inspected?
The most recent health inspection at Crown Colony Golf & Country Club on file is from Nov 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Crown Colony Golf & Country Club?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Crown Colony Golf & Country Club.
How does Crown Colony Golf & Country Club compare to other restaurants in Fort Myers?
Crown Colony Golf & Country Club most recently scored 78 out of 100, which is about the same as the Fort Myers average of 80.
Has Crown Colony Golf & Country Club's inspection record improved over time?
Yes. Recent inspections at Crown Colony Golf & Country Club have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Crown Colony Golf & Country Club 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 Crown Colony Golf & Country Club inspected?
Based on the inspection history on file, Crown Colony Golf & Country Club is inspected around three times per year on average.
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