Gulf Harbour Golf & Country Club
Last inspected: Jan 21, 2025
100
Score
Gulf Harbour Golf & Country Club has been inspected six times since 2022. The most recent report on file is from Jan 21, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited three times.
Compared to the broader Fort Myers restaurant scene, where the average is 80, this is a stronger showing. There isn't much in the file that would give a customer pause.
6
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 21, 2025
Routine - Food
No violations found.
100
Oct 4, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 48F cold hold in 8 door reach in cooler at cook line more than 4 hours. Observed Swiss cheese 48F cold hold, cheddar cheese 46F cold hold more than 4 hours. Stop Sale. Operator discarded foods. **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 Meatballs 125F hot hold less than 4 hours. Operator turned up heat element. **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored on top of espresso machine. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed spray stored in hand wash sink in dishwash area. Educated operator on importance of hand wash sink only. **Repeat Violation**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having maximum registering thermometer. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
31B-02-4
Basic - Ceiling/ceiling tiles/vent soiled with accumulated gray-like substance in dishwash area.
36-34-5
Basic - Old labels stuck to food containers after cleaning. Operator removed old label. **Corrected On-Site**
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues drawer bread storage reach in coolers at cook line.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Forks at wait station. Operator washed forks. **Corrective Action Taken**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Container at wait station. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry in dishwash area. Educated operator on hanging mop to dry **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded cloth. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour and sugar bins.
02D-01-5
32
Dec 8, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store soiled spatula. Operator removed spatula. **Corrected On-Site**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having high temperature dishmachine test strips. **Repeat Violation**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink nearest kitchen office and hand wash sinks in dishwash area. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink nearest kitchen office. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
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
Basic - In-use ice scoop stored on top of ice machine surface between uses. Educated operator on proper storage of ice scoops. **Corrected On-Site**
10-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth. **Corrected On-Site**
21-09-4
55
Sep 21, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
52
Mar 21, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 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. Operator primed sanitizer and called technician. Educated operator on importance of proper concentration. Operator will use working dishmachine in kitchen. **Corrective Action Taken** **Repeat Violation**
22-41-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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 - No soap provided at handwash sink in back food prep area. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
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 - 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
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
Basic - Floor soiled/has accumulation of debris/grease underneath equipment at cook line and underneath/behind ice machine.
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters.
25-06-4
47
Nov 22, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 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 replaced sanitizer and called technician. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored over container of hot dogs. Operator switched hot dogs to top shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed red bucket stored in hand wash sink in dishwash area. Operator removed bucket. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
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
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use ice scoop stored on top ice machine surface between uses.
10-12-5
50
Frequently Asked Questions
When was Gulf Harbour Golf & Country Club last inspected?
The most recent health inspection at Gulf Harbour Golf & Country Club on file is from Jan 21, 2025. The public record contains six inspections in total.
What is the most common violation at Gulf Harbour Golf & Country Club?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Gulf Harbour Golf & Country Club.
How does Gulf Harbour Golf & Country Club compare to other restaurants in Fort Myers?
Gulf Harbour Golf & Country Club most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has Gulf Harbour Golf & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Gulf Harbour Golf & Country Club have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Gulf Harbour 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 Gulf Harbour Golf & Country Club inspected?
Based on the inspection history on file, Gulf Harbour Golf & Country Club is inspected around three times per year on average.
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