Fiddlesticks Country Club (Main)
Last inspected: Apr 3, 2026
52
Score
Inspectors have visited Fiddlesticks Country Club (Main) 12 times, with records going back to 2022. The newest entry in the record is dated Apr 3, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to seven violations.
“Dishmachine chlorine sanitizer not” comes up most often, recorded three times in the inspection record.
Restaurants in Fort Myers average 80, so Fiddlesticks Country Club (Main) trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings 110F hot hold less than 4 hours. Operator turned up heat element. **Corrective Action Taken**
03B-01-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching trash container not changing gloves and washing hands before working with food. Educated operator. Operator educated employee. Employee washed hands. **Corrected On-Site**
12A-13-4
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 156F on plate surface. Operator fixed. Observed 165F. **Corrected On-Site**
22-56-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving above reach in cooler at cook line. Operator removed backpack. **Corrected On-Site**
40-06-5
Basic - Faucet/handle loose at plumbing fixture. Handwash sink in back food prep area. Operator had maintenance fix. **Corrective Action Taken**
29-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed tongs. **Corrected On-Site**
10-17-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed solution. **Corrected On-Site**
21-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed solution. **Corrective Action Taken**
21-08-4
52
Aug 14, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
52
Feb 18, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
50
Nov 6, 2024
Routine - Food
No violations found.
100
Oct 28, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 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. Banquet room dishwashing machine 0ppm chlorine after running and priming three times. Technician took machine out of service to repair, instructed staff to send all dishes to main kitchen for proper sanitation. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door of kitchen two way splitter added, no vacuum breakers. Operator installed at time of inspection. **Corrected On-Site** **Warning**
29-34-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues, produce walk-in cooler, pantry walk-in cooler. **Warning**
22-16-4
70
Jul 31, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
May 30, 2024
Routine - Food
6 critical violations. 3 major violations. 1 minor violation.
View 10 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. Dishwasher Bar(Chlorine 0ppm) after running and priming three times, replacing chlorine. Technician arrived at time of inspection, adjusted machine, chlorine 50ppm. Repeat 3/1/2024. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers in prep area corner: raw mussels (47F - Cold Holding) stored overnight per operator. Repeat 3/1/2024. **Repeat Violation** **Admin Complaint**
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. In reach-in cooler drawers in prep area corner: raw mussels (47F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024. **Warning**
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in main walk-in freezer inside reduced-oxygen packaging done in house over cooked chicken stock in reduced-oxygen packaging done in house, not in original commercial packaging. Spoke with operator that reduced-oxygen packaging done in house must still be arranged for proper food protection. Operator began rearranging foods at time of inspection. **Corrective Action Taken** **Repeat Violation** **Warning**
08A-02-6
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 pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024. **Warning**
01B-24-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu no consumer advisory present, poached eggs offered, not indicated as raw. **Warning**
02B-01-5
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 or process waiver approved by the Division of Hotels and Restaurants. Observed in house reduced-oxygen packaging of raw meats, deli meats, cooked foods, fish in 10k bags. Repeat 3/1/2024 **Repeat Violation** **Warning**
03G-50-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast and lunch menus provided without consumer advisory. Provided operator with printed advisory, advisory posted at bar. **Corrected On-Site** **Warning**
02B-02-5
Basic - Floors not constructed to be easily cleanable, smooth, durable. Visible wear of floor in meat walk-in cooler. **Warning**
36-12-4
29
Apr 30, 2024
Routine - Food
No violations found.
100
Mar 12, 2024
Routine - Food
2 major violations.
View 2 violations
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 or process waiver approved by the Division of Hotels and Restaurants. Reduced-oxygen packaging of fish, cooked meats and raw meats stored more than 48 hours. **Warning** - From follow-up inspection 2024-03-12: Time extension given to allow operator time to submit for HACCP plan and/or process waiver. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-03-12: Time extension given to allow operator time to train employees. **Time Extended**
53B-01-5
82
Mar 1, 2024
Routine - Food
5 critical violations. 2 major violations. 2 minor violations.
View 9 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reach-in cooler drawers at corner of prep area reduced-oxygen packaged raw salmon and grouper packed on site, fully thawed. **Warning**
03G-04-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer observed raw beef over ready-to-eat cooked lobster, no longer commercially packaged. Operator was unable to rearrange foods at time of inspection due to large volumes of food and delivery in freezer. **Warning**
08A-17-6
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 reach-in cooler drawers at corner of prep area, observed reduced-oxygen packaged fish fully thawed in package with label. Also Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reach-in cooler drawers at corner of prep area reduced-oxygen packaged raw salmon and grouper packed on site, fully thawed. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach-in cooler right side cook line saute: raw eggs (51F - Cold Holding); raw egg whites (46F - Cold Holding) four under 4 hours per operator. Operator voluntarily discarded the items. **Corrected On-Site** **Warning**
03A-02-5
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. Dishwasher (Chlorine 0ppm) in bar after running and priming three times. Operator had employees bring dishes to main kitchen for proper sanitation **Corrective Action Taken** **Warning**
22-41-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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 or process waiver approved by the Division of Hotels and Restaurants. Reduced-oxygen packaging of fish, cooked meats and raw meats stored more than 48 hours. **Warning**
03G-50-1
Basic - In-use ice scoop stored on soiled top of ice machine between uses, in far back of kitchen. Operator placed in clean container. **Corrected On-Site** **Warning**
10-12-5
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 cooler drawers at corner of prep area, observed reduced-oxygen packaged fish fully thawed in package with label. **Warning**
06-09-1
35
Mar 17, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 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
Basic - In-use tongs stored on kitchen line grill door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen line counter by reach in cooler in front of grill. Operator removed wet cloth. **Corrected On-Site**
21-12-4
70
Oct 20, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was Fiddlesticks Country Club (Main) last inspected?
The most recent health inspection at Fiddlesticks Country Club (Main) on file is from Apr 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Fiddlesticks Country Club (Main)?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited three times, more than any other issue at Fiddlesticks Country Club (Main).
How does Fiddlesticks Country Club (Main) compare to other restaurants in Fort Myers?
Fiddlesticks Country Club (Main) most recently scored 52 out of 100, which is lower than the Fort Myers average of 80.
Has Fiddlesticks Country Club (Main)'s inspection record improved over time?
No. Recent inspections at Fiddlesticks Country Club (Main) have averaged around seven violations per visit, up from roughly one earlier in the record.
What does a high risk rating mean?
A high risk rating at Fiddlesticks Country Club (Main) means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Fiddlesticks Country Club (Main) inspected?
Based on the inspection history on file, Fiddlesticks Country Club (Main) is inspected around three times per year on average.
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