Plantation Golf & Country Club
Last inspected: Feb 18, 2026
74
Score
Public records show 13 inspections at Plantation Golf & Country Club stretching back to 2022. Plantation Golf & Country Club was last inspected on Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Plantation Golf & Country Club's latest score of 74 falls below the Fort Myers average of 80. Nothing in the record is alarming, but there's room to improve.
13
Inspections
2
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Food-Licensing Inspection
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken and raw ground beef over raw fish in large reach-in cooler back storage area. Operator rearranged for proper food storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window, butter packets (66F - Cold Holding) on counter for 45 minutes, not in time as a public health control plan. Operator voluntarily discarded. **Corrected On-Site**
03A-02-5
74
Sep 3, 2025
Routine - Food
4 critical violations.
View 4 violations
High Priority - Dishwasher handled soiled equipment and utensils and then handled clean equipment and utensils without washing hands. Spoke with operator, operator explained to dishwasher, dishwasher properly washed hands and resanitized dishware. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front passenger thru window butter (68F - Cold Holding) for 2 hours per operator. Operator time mark for discard and updated time as a public health control form. **Corrected On-Site**
03A-02-5
High Priority - Bartender handled soiled dishes and person cell phone and then prepared a beverage without washing hands. Spoke with operator, operator washed hands before continuing work. **Corrective Action Taken**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In dishwashing area, middle reach-in cooler with raw ground beef over raw fish, cooked chicken. Opera rearranged for proper storage. **Corrected On-Site**
08A-05-6
55
May 8, 2025
Complaint Full
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; cooked pork sausage (49F - Cold Holding); cheese (57F - Cold Holding) Per operator all items stored in reach-in cooler overnight. See stop sale.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; cooked pork sausage (49F - Cold Holding); cheese (57F - Cold Holding) Per operator all items stored in reach-in cooler overnight. See stop sale.
03A-02-5
High Priority - Toxic substance/chemical spray bottle improperly stored with clean glasses. Operator removed spray bottle. **Corrected On-Site**
41-10-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Water cases on floor at server station.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed utensils. **Corrected On-Site**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation at cook line.
13-03-4
52
Mar 11, 2025
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar next to dishwashing machine, sprayer hose inside prep sink, no air gap. Operator hung the hose to restore required air gap. **Corrected On-Site**
29-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back prep area middle reach-in cooler, raw chicken over raw beef, raw ground beef, raw fish. Operator rearranged unit for proper food protection. Provided operator with safe food storage HR 5030-098 handout and spoke with operator regarding the importance of arranging stored foods by proper cooking temperature. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) in back of kitchen. Operator diluted to 100ppm. **Corrected On-Site**
41-18-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) by handwash sink in pantry area. Operator diluted to 50ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Partially blocked handwash sink at pantry station, garbage can in front of sink. Garbage can was moved to allow full access to sink. **Corrected On-Site**
31A-09-4
50
Nov 4, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in middle tall reach-in cooler on prep line by dishwashing area. Operator rearranged foods for proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles under handwash sink at entry to kitchen.
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tabletop fan over drink bottles in bar heavily soiled with dust.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line, over herbs. Operator discarded drink and herbs. **Corrected On-Site**
12B-13-4
Basic - Carbon dioxide/helium tank not adequately secured in far end bar. Operator secured tank.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
51-11-4
67
May 10, 2024
Routine - Food
No violations found.
100
May 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter. **Warning** - From follow-up inspection 2024-05-08: In kitchen, 3 by front line, 7 to left of entrance by sandwich station, 4 in dishwashing area. **Admin Complaint**
35A-02-6
86
May 3, 2024
Routine - Food
5 critical violations. 1 minor violation.
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. Dishwasher Bar (Chlorine 0ppm) after running continuously. Operator instructed staff to send glassware to main dishwasher area for proper sanitation. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar area hose on sink eliminates air gap by dishwasher. Operator hung the hose. **Corrected On-Site** **Warning**
29-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line reach-in cooler right salad:; assorted soft cheese (54F - Cold Holding); cooked pork sausage (61F - Cold Holding); cooked corn (55F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked boiled eggs (46F - Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F - Cold Holding); cooked mixed vegetable (45F - Cold Holding); raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler right salad:; assorted soft cheese (54F - Cold Holding); cooked pork sausage (61F - Cold Holding); cooked corn (55F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked boiled eggs (46F - Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F - Cold Holding); cooked mixed vegetable (45F - Cold Holding); raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. 2 unsecured in bar. **Warning**
51-11-4
45
Feb 29, 2024
Routine - Food
No violations found.
100
Feb 26, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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 Bar (Chlorine 0ppm) after running 3 cycles. Also in main kitchen Dishwasher (Chlorine 0ppm) after running three times. **Warning** - From follow-up inspection 2024-02-26: Time extension given to allow operator time to repair machine. **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Double door reach-in cooler near dishwashing area thermometer reads 40F, actual ambient temperature 55F. **Warning** - From follow-up inspection 2024-02-26: **Time Extended**
05-05-4
78
Feb 22, 2024
Routine - Food
4 critical violations. 3 major violations.
View 7 violations
High Priority - Bartender handled soiled glassware and then handled clean glassware without washing hands. Spoke with employee about proper handwashing, employee properly washed hands before resuming work. **Warning**
12A-13-4
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 Bar (Chlorine 0ppm) after running 3 cycles. Also in main kitchen Dishwasher (Chlorine 0ppm) after running three times. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double door silver walk-in cooler by dish machine:; cooked fish (55F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); mozzarella (51F - Cold Holding); blue cheese crumbles (50F - Cold Holding) stored overnight per operator. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drop in cooler above burners:; raw ground beef (54F - Cold Holding); cooked sliced beef (62F - Cold Holding) for four hours per operator. Foods were immediately submerged in ice water for rapid cooling, within 10 minutes all foods temperature at 41F or below. Corrected on site. Also Double door silver walk-in cooler by dish machine:; cooked fish (55F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); mozzarella (51F - Cold Holding); blue cheese crumbles (50F - Cold Holding) stored overnight per operator. See stop sale. **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter service station cheese, sour cream, housemade blue cheese dressing marked with discard time, no written plan. Provided operator with time as a public health control form and discussed use. **Warning**
03F-10-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Double door reach-in cooler near dishwashing area thermometer reads 40F, actual ambient temperature 55F. **Warning**
05-05-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test kit provided in bar area for ware washing. Test kit in main dishwashing area heavily soiled, stuck to counter, not in regular use. **Warning**
16-33-4
41
Jan 27, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over beef. Operator removed and rearranged chicken under beef. **Corrected On-Site**
08A-20-5
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.
11-26-1
78
Sep 19, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
82
Frequently Asked Questions
When was Plantation Golf & Country Club last inspected?
The most recent health inspection at Plantation Golf & Country Club on file is from Feb 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Plantation Golf & Country Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Plantation Golf & Country Club.
How does Plantation Golf & Country Club compare to other restaurants in Fort Myers?
Plantation Golf & Country Club most recently scored 74 out of 100, which is lower than the Fort Myers average of 80.
Has Plantation Golf & Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Plantation Golf & Country Club have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Plantation Golf & Country 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 Plantation Golf & Country Club inspected?
Based on the inspection history on file, Plantation Golf & Country Club is inspected around four times per year on average.
Nearby Restaurants