Pelican Preserve Golf Club, Upstairs Dining Room
Last inspected: Mar 25, 2026
100
Score
Public records show 11 inspections at Pelican Preserve Golf Club, Upstairs Dining Room stretching back to 2022. On Mar 25, 2026, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around three violations across recent inspections versus roughly five violations before.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Fort Myers restaurant scores 80. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
No violations found.
100
Jan 20, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all 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 2026-01-20: Time extension given to allow operator time to train employees. **Time Extended**
53B-05-5
90
Jan 15, 2026
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Live, small flying insects found Live, small flying insects found in kitchen, back coffee station corner shelving and ceiling with 30 live small flying insects, dishwashing area with 6 on dirty racks and dishware. 8 at soda and coffee station to left of dishwashing area. In detached bar across from dining room, approximately 10 observed around far end handwash sink not currently in use. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler cooked beef chili (48F - Cooling) for 7 hours per operator. **Admin Complaint**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler cooked beef chili (48F - Cooling) for 7 hours per operator. **Repeat Violation** **Warning**
01B-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing 1 vacuum breaker. **Warning**
29-42-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, observed large, plastic covered container of cooked beef chili at 48F cooling 7 hours. Spoke with operator concerning options to encourage proper cooling of foods. **Warning**
03D-15-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - In-use knife/knives stored in cracks between pieces of equipment on cook line. Operator removed. **Corrected On-Site** **Warning**
10-17-4
43
Mar 24, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable in meat walk in cooler. **Warning** - From follow-up inspection 2025-03-24: **Time Extended**
36-12-4
95
Mar 21, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 5 quarts of marinara in meat walk in cooler at 54F after being prepared the day before. See stop sale. **Warning**
03D-02-5
High Priority - Live, small flying insects found. Observed at least 10 small flying insects in dishwashing area, not landing in food prep areas or on clean dishes. **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 5 quarts of marinara in meat walk in cooler at 54F after being prepared the day before. See stop sale. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime observed soiled soda gun nozzle in bar area. **Warning**
22-02-4
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 154F. Instructed operator to discontinue use of machine and set up 3 compartment sink for proper sanitization. **Warning**
22-56-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use. Temperature disk currently does not have batteries and is not able to be used to check dish machine temperature. **Warning**
16-43-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent as soiled near hood systems. **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed tings stored 2 open bottles of employee water in prep table by produce cooler. **Warning**
12B-07-4
Basic - Floors not constructed to be easily cleanable in meat walk in cooler. **Warning**
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tings stored on drawer handle on prep line. **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of keg cooler in bar area as soiled. Observed wire shelves in kitchen as rusting and paint as peeling. **Warning**
23-03-4
37
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef over whole muscle beef in walk-in cooler. Operator properly separated foods for proper food protection. **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite or opened commercially processed not date marked and held more than 24 hours not properly date marked. In walk-in cooler cooked soups, pastas and opened deli meats no date labeling, per operator between 1 and 3 days. Operator labeled all foods. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside and on top ledge soiled, by mop sink.
22-20-5
Basic - Floors not maintained smooth, durable and easily cleanable in meat walk-in cooler. **Repeat Violation**
36-11-4
70
May 8, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Floor heavily soiled with accumulation of debris in dry storage room. Operator cleaned and sanitized floor. **Corrected On-Site**
36-73-4
Basic - Floors not maintained smooth, durable, easily cleanable in meat walk-in cooler. **Repeat Violation**
36-11-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface outside back door. **Repeat Violation**
33-23-4
86
Mar 7, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on tiles near vents in kitchen. **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cook line equipment. **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable, smooth, durable in walk-in cooler for meats. **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Outside back of kitchen. **Warning** - From follow-up inspection 2024-03-07: **Time Extended**
33-23-4
82
Mar 6, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Pesticide-emitting strip present in ware washing area, over clean dishware and triple sink. Operator discarded the strip. **Corrected On-Site** **Warning**
41-24-4
High Priority - Toxic substance/chemical improperly stored. One stored on banquet bar above clean dishware. One stored on cookline with clean pans. Operator moved chemicals to proper storage. **Corrected On-Site** **Warning**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Dry storage area, 2 cans tomatoes 2 cans coconut milk, heavily dented. **Warning**
01B-01-4
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. Dishwasher (Chlorine 0ppm) after running three times. Operator will utilize triple sink already set up at 200ppm quaternary to sanitize all dishware. **Corrective Action Taken** **Warning**
22-41-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy accumulation of dust on tiles near vents in kitchen. **Warning**
36-34-5
Basic - Floor soiled/has accumulation of debris under cook line equipment. **Warning**
36-73-4
Basic - Floors not constructed to be easily cleanable, smooth, durable in walk-in cooler for meats. **Warning**
36-12-4
Basic - Food stored on floor. In bar cans soda stored on floor. In side dry storage room bibb in box soda stored on floor. **Warning**
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Outside back of kitchen. **Warning**
33-23-4
Basic - Water draining onto floor surface from handwash sink by dairy walk-in cooler in kitchen. **Warning**
29-03-4
41
Jan 4, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
86
Aug 24, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with raw shell eggs over ready to eat desserts. Operator removed and rearranged. **Corrected On-Site**
08A-05-6
Basic - Current Hotel and Restaurant license not displayed. Observed no seating license display in office nor in dinning facilities.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle next to clean dishes rack in cook line. Operator removed water bottle. **Corrected On-Site**
12B-07-4
78
Frequently Asked Questions
When was Pelican Preserve Golf Club, Upstairs Dining Room last inspected?
The most recent health inspection at Pelican Preserve Golf Club, Upstairs Dining Room on file is from Mar 25, 2026. The public record contains 11 inspections in total.
What is the most common violation at Pelican Preserve Golf Club, Upstairs Dining Room?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Pelican Preserve Golf Club, Upstairs Dining Room.
How does Pelican Preserve Golf Club, Upstairs Dining Room compare to other restaurants in Fort Myers?
Pelican Preserve Golf Club, Upstairs Dining Room most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has Pelican Preserve Golf Club, Upstairs Dining Room's inspection record improved over time?
Yes. Recent inspections at Pelican Preserve Golf Club, Upstairs Dining Room have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Pelican Preserve Golf Club, Upstairs Dining Room 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 Pelican Preserve Golf Club, Upstairs Dining Room inspected?
Based on the inspection history on file, Pelican Preserve Golf Club, Upstairs Dining Room is inspected around three times per year on average.
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