Pelican Preserve Golf Club, the Cafe
Last inspected: Jan 15, 2026
70
Score
Pelican Preserve Golf Club, the Cafe has been inspected nine times since 2022. Inspectors last stopped by on Jan 15, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around four violations each.
Looking across the full record, “ceiling/ceiling tiles/vents soiled” is the recurring theme, flagged four times.
Compared to other Fort Myers restaurants (averaging 80), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line butter (109F - Hot Holding)3 hours per operator. Operator voluntarily discarded. Provided operator time as a public health control form and explained use. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. In bar used as dump sink for ice. Operator removed and discussed with employees. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both large fan covers by cook line with accumulated dust.
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 on cook line over prep areas. On bar by bagged snacks. Operator removed. **Corrected On-Site**
12B-07-4
70
Mar 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of keg cooler as soiled. Observed wire shelves over microwave as soiled. **Warning** - From follow-up inspection 2025-03-24: **Time Extended**
23-03-4
95
Mar 21, 2025
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar area as soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed evidence that hand wash sink at bar area is used for dumping due to lime wedge and straw inside sink. Observed no Paperwork towels at bar hand wash sink. **Warning**
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 dish machine cycle at 142F. Directed operator to discontinue use of machine and use 3 Compartment sink or upstairs dish machine until machine is able to properly sanitize dishes. **Warning**
22-56-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of keg cooler as soiled. Observed wire shelves over microwave as soiled. **Warning**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent by hood system and ansul box as soiled. **Warning**
36-34-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Operator moved items for proper storage. **Corrected On-Site** **Warning**
10-20-4
64
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By stovetop, butter (120F - Hot Holding) for one hour per operator. Operator turned on stove. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at far end bar used as dump sink, no paper towels or soap present. Operator added soap and towels to sink and discussed with staff. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents and surrounding tile, hood system. **Repeat Violation**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in standing water 95F. Operator removed water and utensils to dish room for cleaning and sanitation, discussed with staff. **Corrected On-Site**
10-07-4
70
May 8, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar triple sink chlorine 0ppm. Operator emptied and replaced the sanitizer, chlorine 50ppm. **Corrected On-Site**
22-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In far end cook line right side reach-in cooler, observed tuna salad ambient cooling in covered, thick, dense plastic container. Operator spread out for proper cooling. **Corrected On-Site**
03D-15-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, hood, and attached equipment in kitchen with dust. **Repeat Violation**
36-34-5
Basic - Single-service articles improperly stored. In service station coffee filters uncovered, single service cups at near end bar uncovered, mot inverted. Operator covered all single service items. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line.
21-08-4
67
Mar 7, 2024
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Mar 6, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In cook line tall rice, raw beef over cooked peppers and onions, sauces. Operator rearranged cooler for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall two door silver service line walk-in cooler: sour cream (58F - Cold Holding); housemade ranch dressing (57F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); housemade coleslaw (53F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall two door silver service line walk-in cooler: sour cream (58F - Cold Holding); housemade ranch dressing (57F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); housemade coleslaw (53F - Cold Holding) stored overnight per operator. **Warning**
03A-02-5
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for operator, operator hungry sign. **Corrected On-Site** **Warning**
02B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust accumulation in kitchen on tiles, vents, walls and attached equipment. **Warning**
36-34-5
Basic - Single-service articles improperly stored. Coffee filters stored uncovered at far end cook line and on front line. **Warning**
25-05-4
47
Jan 4, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
70
Aug 24, 2022
Routine - Food
4 minor violations.
View 4 violations
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. Observed commercially process packaged fish thawing in walk in cooler not removed from packaging. Operator removed packages from fish. **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife store in between equipment. Operator removed knife. Ice bucket/shovel stored on floor between uses.operator removed ice bucket off the floor. **Corrected On-Site**
10-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils stored upright.
24-18-4
82
Frequently Asked Questions
When was Pelican Preserve Golf Club, the Cafe last inspected?
The most recent health inspection at Pelican Preserve Golf Club, the Cafe on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Pelican Preserve Golf Club, the Cafe?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited four times, more than any other issue at Pelican Preserve Golf Club, the Cafe.
How does Pelican Preserve Golf Club, the Cafe compare to other restaurants in Fort Myers?
Pelican Preserve Golf Club, the Cafe most recently scored 70 out of 100, which is lower than the Fort Myers average of 80.
Has Pelican Preserve Golf Club, the Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Pelican Preserve Golf Club, the Cafe have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Pelican Preserve Golf Club, the Cafe 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 Pelican Preserve Golf Club, the Cafe inspected?
Based on the inspection history on file, Pelican Preserve Golf Club, the Cafe is inspected around three times per year on average.
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