Kelly Greens Golf & Cntry Club
Last inspected: Nov 21, 2025
67
Score
The health department has logged 10 inspections at Kelly Greens Golf & Cntry Club, the earliest from 2022. On Nov 21, 2025, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around five violations per visit versus roughly three violations earlier in the record.
“Cleaned and sanitized equipment” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 80, which Kelly Greens Golf & Cntry Club's 67 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Aug 4, 2025
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
58
Jan 10, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 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 added sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed. **Corrected On-Site**
31B-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrected On-Site**
24-08-4
Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container. **Corrected On-Site**
02D-01-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice scoop container stored on floor. **Corrected On-Site**
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Educated operator on importance of having hand wash sign. Operator placed hand wash sign at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
64
Dec 18, 2024
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. Provided written procedures. **Corrected On-Site**
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. Operator completed form. **Corrected On-Site**
11-26-1
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed sanitizer. Rechecked concentration at 300 ppm. **Corrected On-Site**
21-08-4
70
Mar 27, 2024
Routine - Food
No violations found.
100
Mar 26, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Nov 15, 2023
Routine - Food
No violations found.
100
Sep 14, 2023
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Toxic substance/chemical improperly stored. Sterno chemical stored by toaster at cook line. Operator removed chemical. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked ribs and cooked chicken wings. **Warning**
03G-43-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Educated operator on importance of having paper towels at hand wash sink. **Repeat Violation** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Cook line. Educated operator on importance of having soap at hand wash sink. **Repeat Violation** **Warning**
31B-03-4
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 establishment using reduced oxygen packaging with cooked ribs and cooked chicken wings. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site** **Warning**
41-17-4
Basic - Hole in or other damage to wall. Observed dry wall being replaced in kitchen. **Repeat Violation** **Warning**
36-24-5
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. Operator removed fish from packaging. **Corrected On-Site** **Warning**
06-09-1
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. **Repeat Violation** **Warning**
12B-12-5
41
Jan 4, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Aug 10, 2022
Routine - Food
3 critical violations. 4 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. Operator added more water rechecked at 300 ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw ground meat stored over containers of raw seafood. Operator switched containers to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Educated operator on reduced oxygen packaging with fish. Operator opened up package before leaving inspection and placed in walk in cooler. **Corrected On-Site**
03G-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at end of cook line used as a dump sink. Educated operator on hand wash sink only. **Repeat Violation**
31A-11-4
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked pasta not date marked. Operator date marked. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Operator placed crate underneath ice buckets. **Corrected On-Site** **Repeat Violation**
24-07-4
Basic - In-use tongs stored on equipment door handle between uses. Cook line. Educated operator on proper storage of tongs. **Repeat Violation**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed placed beverage on bottom shelf. **Corrected On-Site**
12B-13-4
37
Frequently Asked Questions
When was Kelly Greens Golf & Cntry Club last inspected?
The most recent health inspection at Kelly Greens Golf & Cntry Club on file is from Nov 21, 2025. The public record contains 10 inspections in total.
What is the most common violation at Kelly Greens Golf & Cntry Club?
Across the inspection record, “cleaned and sanitized equipment” has been cited two times, more than any other issue at Kelly Greens Golf & Cntry Club.
How does Kelly Greens Golf & Cntry Club compare to other restaurants in Fort Myers?
Kelly Greens Golf & Cntry Club most recently scored 67 out of 100, which is lower than the Fort Myers average of 80.
Has Kelly Greens Golf & Cntry Club's inspection record improved over time?
No. Recent inspections at Kelly Greens Golf & Cntry Club have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kelly Greens Golf & Cntry Club means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kelly Greens Golf & Cntry Club inspected?
Based on the inspection history on file, Kelly Greens Golf & Cntry Club is inspected around three times per year on average.
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