Lexington C C-The Club Room
Last inspected: Jan 14, 2026
58
Score
Lexington C C-The Club Room appears in inspection records nine times, starting in 2022. Lexington C C-The Club Room was last inspected on Jan 14, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
The pattern that stands out is “no soap provided at handwash sink”, which has been cited four times.
The city-wide average sits at 80, which Lexington C C-The Club Room's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
0
Major latest
8
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over ham in drawer reach in cooler at cook line. Operator placed raw chicken on bottom. **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense sauces. Operator removed cups. **Corrected On-Site**
14-01-5
Basic - Condensation or other drainage not disposed of according to law. Observed buildup of condensation on ceiling dripping onto floor in dishwash area.
28-02-4
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. Operator discarded employee beverage. **Corrected On-Site**
12B-12-5
Basic - Food-contact surface not smooth and easily cleanable. Observed interior of microwave oven at wait station rusting.
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed wash temperature gauge is in disrepair.
16-38-5
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 - Single-service articles improperly stored. Coffee filters. Operator put coffee filters in bag. **Corrected On-Site**
25-05-4
58
Sep 26, 2025
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chopped egg 50F cold hold, raw shrimp 51F cold hold less than 4 hours. Operator turned down reach in cooler at end of cook line nearest dishwash area. Observed Butter 50F cold hold, ham 49F cold hold less than 4 hours in walk in cooler. Operator opened walk in freezer door ajar. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait station used as a dump sink.
31A-11-4
Intermediate - No soap provided at handwash sink at bar nearest dishmachine. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
70
Dec 16, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
55
Sep 25, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw hamburger stored over ready to eat hot dogs. Operator switched trays. **Corrected On-Site**
08A-05-6
Basic - Cloth used as a food-contact surface with onions. Educated operator on not using cloth as food contact surface. Operator removed cloth. **Corrected On-Site** **Repeat Violation**
21-05-5
Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in dry storage.
08B-47-4
Basic - Food storage container/container lid cracked or melted/broken. Educated operator on replacing containers. **Repeat Violation**
14-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Coffee filters. Educated operator on protecting coffee filters. Operator placed coffee filters in container. **Corrected On-Site** **Repeat Violation**
25-05-4
67
Mar 13, 2024
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Nonfood-grade bags used in direct contact with herbs. Operator removed bag. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 55F cold hold, coleslaw 55F cold hold more than 4 hours in 3 door reach in cooler at kitchen entrance. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**
03A-02-5
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 approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with raw fish and cured meats. Observed establishment submitted HACCP plan. Time extend for next unannounced inspection.
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. Provided operator with written procedures. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cart. Educated operator on having hand wash sink unblocked. **Repeat Violation**
31A-09-4
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 for high temperature dishmachine. **Repeat Violation**
16-62-1
Intermediate - No soap provided at handwash sink at end of cook line near dishwash area. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cloth used as a food-contact surface with lettuce. Operator removed cloths. **Corrected On-Site**
21-05-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on air drying containers. Operator separated containers to dry. **Corrective Action Taken**
24-08-4
Basic - Floor drain underneath food prep sink soiled/has accumulation of debris.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in dry storage. Operator placed water off of floor. **Corrected On-Site**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Educated operator on going through containers. Operator discarded container. **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Ice buildup in walk-in freezer. Operator called maintenance. **Corrective Action Taken**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Single-service articles improperly stored. Coffee filters.
25-05-4
Basic - Wall soiled with accumulated gray-like substance underneath spray table in dishwash area.
36-27-5
27
Nov 21, 2023
Routine - Food
No violations found.
100
Sep 19, 2023
Routine - Food
2 critical violations. 9 major violations. 7 minor violations.
View 18 violations
High Priority - Food with mold-like growth on hamburger patties. See stop sale. Operator discarded patties. **Corrective Action Taken** **Warning**
01B-07-4
High Priority - Toxic substance/chemical improperly stored near food. Operator removed chemical. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site** **Warning**
22-02-4
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. Provided operator with written procedures. Educated operator on new food code requirements. **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cart. Operator removed cart. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having testing thermometer for high temperature dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink. Middle hand wash sink at bar. **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 raw fish and cured meats. **Warning**
03G-50-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink at end of cook line next to food prep sink. **Warning**
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. **Warning**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. **Warning**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar bins. **Warning**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust condensation substance in back food prep area. **Warning**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Food storage container/container lid cracked or broken holding cut lettuce. **Warning**
14-38-4
Basic - Food stored in a location that is exposed to splash/dust. Observed tray of chicken stored underneath dripping condensation from ac vent. Operator moved trays and table. **Corrected On-Site** **Warning**
08B-36-4
Basic - Ice buildup in reach-in cooler at kitchen entrance. **Warning**
14-69-4
21
Feb 21, 2023
Routine - Food
4 critical violations. 9 major violations. 5 minor violations.
View 18 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration 400+ppm. Operator added more water. **Corrective Action Taken**
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 0 ppm. Operator changed sanitizer. **Corrective Action Taken**
22-41-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee shredding carrots with barehands. Educated operator. Employee put on gloves. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw grouper stored over ready to eat sauce. Operator moved raw fish to bottom. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-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
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse tomatoes. Observed bucket stored in hand wash sink in dishwash area. Operator removed bucket. **Corrected On-Site**
31A-11-4
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 hot water temperature reaching less than 160F on plate surface. Operator called technician. Rechecked temperature at 160F on plate surface. **Corrected On-Site**
22-56-4
Intermediate - Hot water supply not maintained during peak periods. Observed hot water temperature at sinks reaching 82-85F (waited 3 minutes. Operator called technician. Rechecked temperature at 100F. **Corrective Action Taken**
27-18-4
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 at bar. Operator placed soap at hand wash sink. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature at hand wash sink at side prep station reaching 85F (waited 3 minutes). Operator called technician. Rechecked temperature at 100F. **Corrected On-Site**
27-16-4
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. Educated operator on importance of closed beverage. **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored shelving near clean dishes. Operator removed purse. **Corrected On-Site**
40-06-5
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge on dishmachine.
16-38-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Cook line.
12B-13-4
Basic - Water leaking from pipe underneath three compartment sink.
29-11-4
17
Nov 4, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 7 6lb cans of pie filling rusted. Operator discarded. **Corrective Action Taken**
01B-01-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Walk in cooler. Operator just vacuum sealed during inspection. Educated operator on importance of frozen before, during, and after. Operator open fish packages. **Corrected On-Site** **Repeat Violation**
03G-04-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate covers.
24-05-4
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. Operator discarded. **Corrected On-Site**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying. **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris behind cooking equipment.
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. Wait station.
25-06-4
Basic - Wall soiled with accumulated gray-like substance underneath spray table of dishmachine.
36-27-5
55
Frequently Asked Questions
When was Lexington C C-The Club Room last inspected?
The most recent health inspection at Lexington C C-The Club Room on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Lexington C C-The Club Room?
Across the inspection record, “no soap provided at handwash sink” has been cited four times, more than any other issue at Lexington C C-The Club Room.
How does Lexington C C-The Club Room compare to other restaurants in Fort Myers?
Lexington C C-The Club Room most recently scored 58 out of 100, which is lower than the Fort Myers average of 80.
Has Lexington C C-The Club Room's inspection record improved over time?
Yes. Recent inspections at Lexington C C-The Club Room have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lexington C C-The Club Room 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 Lexington C C-The Club Room inspected?
Based on the inspection history on file, Lexington C C-The Club Room is inspected around three times per year on average.
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