Fiddlesticks Country Club (Cabana)
Last inspected: Apr 3, 2026
82
Score
Inspectors have visited Fiddlesticks Country Club (Cabana) nine times, with records going back to 2022. On Apr 3, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded three times.
Fiddlesticks Country Club (Cabana) scores about where you'd expect for a Fort Myers restaurant. Overall, the inspection record reads well.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar mats stored inside handwash sink at bar. Operator removed mats. **Corrected On-Site**
31A-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled sugar. **Corrected On-Site**
02D-01-5
82
Aug 22, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over ready-to-eat cooked chicken wings in walk-in cooler. Operator rearranged foods. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. 2 bottles over condiments on front line shelving. Operator removed. **Corrected On-Site**
41-10-4
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 (Temperature 147F) after running three times. Technician on site for repairs at time of inspection. Operator turned off machine and sent dishware to main kitchen machine for duration pending repairs. **Corrective Action Taken**
22-57-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk on front line per operator opened between1-3 days ago per operator.
02C-03-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent cover in walk-in cooler.
23-03-4
55
Feb 18, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
78
Oct 28, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler directly across from dishwashing machine in main kitchen, cottage cheese (53F - Cold Holding); sour cream (53F - Cold Holding); cheesecake (53F - Cold Holding) stored overnight per operator. Operator discarded foods and put replacements into separate reach-in cooler to allow technician to service machine. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler directly across from dishwashing machine in main kitchen, cottage cheese (53F - Cold Holding); sour cream (53F - Cold Holding); cheesecake (53F - Cold Holding) stored overnight per operator. Operator discarded foods and put replacements into separate reach-in cooler to allow technician to service machine. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. In bar, blocked by bar mats filling sink. Operator cleared the sink for use.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in hallway by bar.
22-20-5
64
Jun 4, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
14-69-4
95
May 30, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line far end reach-in cooler bottom: blue cheese crumbles (54F - Cold Holding); beer cheese sauce (47F - Cold Holding); cooked eggs (48F - Cold Holding); housemade coleslaw (47F - Cold Holding) stored overnight per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line far end reach-in cooler bottom: blue cheese crumbles (54F - Cold Holding); beer cheese sauce (47F - Cold Holding); cooked eggs (48F - Cold Holding); housemade coleslaw (47F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
70
Mar 1, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
29-42-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler housemade blue cheese dressing labeled 2/22/2024, housemade salsa labeled 2/17/2024, today is 3/1/2024
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler housemade blue cheese dressing labeled 2/22/2024, housemade salsa labeled 2/17/2024, today is 3/1/2024
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler far side seared raw tuna (45F - Cold Holding) for two hours during busy lunch per operator. Operates states door is opened constantly during lunch rush. Operator placed in ice for rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna salad on menu per operator served undercooked not indicated as raw. Operator began updating menus with a star to denote raw items. **Corrective Action Taken**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. One in bar, two on front service line, one by tables by pool. Operator labeled all chemicals. **Corrected On-Site**
41-17-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Also no quaternary test strips for triple sink.
16-62-1
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. At bar, at handwash sink by walk-in freezer .
31B-04-4
37
Mar 17, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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 - 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
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
78
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Frequently Asked Questions
When was Fiddlesticks Country Club (Cabana) last inspected?
The most recent health inspection at Fiddlesticks Country Club (Cabana) on file is from Apr 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Fiddlesticks Country Club (Cabana)?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Fiddlesticks Country Club (Cabana).
How does Fiddlesticks Country Club (Cabana) compare to other restaurants in Fort Myers?
Fiddlesticks Country Club (Cabana) most recently scored 82 out of 100, which is about the same as the Fort Myers average of 80.
Has Fiddlesticks Country Club (Cabana)'s inspection record improved over time?
Results have been roughly steady. Inspections at Fiddlesticks Country Club (Cabana) have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Fiddlesticks Country Club (Cabana) 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 Fiddlesticks Country Club (Cabana) inspected?
Based on the inspection history on file, Fiddlesticks Country Club (Cabana) is inspected around three times per year on average.
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