Plantation Golf & Country Club Greatroom
Last inspected: Feb 18, 2026
58
Score
The health department has logged nine inspections at Plantation Golf & Country Club Greatroom, the earliest from 2022. The most recent report on file is from Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to seven violations.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded two times.
Plantation Golf & Country Club Greatroom's latest score of 58 falls below the Fort Myers average of 80. The inspection history reads as standard for a restaurant of this size.
9
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Food-Licensing Inspection
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw beef over ready-to-eat prosciutto, raw ground beef over raw pork. Operator rearranged foods for proper storage.
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Reach-in cooler cook line left side, fully thawed tuna in sealed package thawed overnight with label to remove.
01B-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door to garbage area.
29-34-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
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. Reach-in cooler cook line left side, fully thawed tuna in sealed package thawed overnight with label to remove.
06-09-1
58
Sep 3, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. See stop sale. In middle dry storage room 2 cans roasted red peppers and 1 can black beans dented at seams.
01B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, housemade cream alfredo marked 8/15/25, cooked risotto marked 8/15/25, cooked chicken stock marked 8/15/25, cooked chicken demi marked 8/13/25, today is 9/3/25.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, housemade cream alfredo marked 8/15/25, cooked risotto marked 8/15/25, cooked chicken stock marked 8/15/25, cooked chicken demi marked 8/13/25, today is 9/3/25.
01B-24-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker on green hose side.
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink at coffee station in kitchen for ice.
31A-11-4
Basic - Food stored under dripping water from condenser in glass door reach-in cooler far cook line, foods are covered.
08B-52-4
Basic - Food stored on floor in walk-in cooler, buckets sauces and boxes produce stored under shelves.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 90F water used to store ice scoop at coffee station in kitchen.
10-07-4
43
Mar 11, 2025
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
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 (54F - Cooling) overnight per operator.
01B-02-5
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 (54F - Cooling) overnight per operator.
03D-02-5
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed curing salt containing nitrites in dry storage. Operator states curing salt was purchased for one time use, and does not wish to pursue a variance for continued use. Operator removed curing salt from kitchen. **Corrected On-Site**
03G-46-2
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler, observed cooked beef chili cooling in large, plastic, covered container.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles far end bar soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by propped open door in dishwashing area. Operator closed door to allow sink access. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. 3 unlabeled in dishwashing area. Operator discarded or labeled all bottles. **Corrected On-Site**
41-17-4
45
Nov 4, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked beef chili marked 10/28/2024, cream sauce marked 10/28/2024, cooked chicken stock marked 10/19/2024, cooked short rib jus marked 10/25/2024, today is 11/4/2024.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked beef chili marked 10/28/2024, cream sauce marked 10/28/2024, cooked chicken stock marked 10/19/2024, cooked short rib jus marked 10/25/2024, today is 11/4/2024.
02C-01-5
Intermediate - Handwash sink not accessible for employee use at all times by dishwashing area, blocked by propped open door to mop sink area. Operator closed door to allow sink access. **Corrected On-Site**
31A-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers on cook line far right, above salad ingredients. Operator discarded. **Corrected On-Site**
12B-13-4
Basic - Single-service articles improperly stored. Tea filters stored uncovered in drink station at front of kitchen. Operator covered the container. **Corrected On-Site** **Repeat Violation**
25-05-4
61
May 8, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Carbon dioxide tank not adequately secured at bar. **Warning** - From follow-up inspection 2024-05-08: **Time Extended**
51-11-4
95
May 3, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall glass cooler cook line:; shredded jack cheese (46F - Cold Holding); shredded mozzarella cheese (46F - Cold Holding); cooked clams (45F - Cold Holding); cut melon (45F - Cold Holding); cheesecake (45F - Cold Holding); cooked penne pasta (47F - 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 glass cooler cook line:; shredded jack cheese (46F - Cold Holding); shredded mozzarella cheese (46F - Cold Holding); cooked clams (45F - Cold Holding); cut melon (45F - Cold Holding); cheesecake (45F - Cold Holding); cooked penne pasta (47F - Cold Holding) stored overnight per operator. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Water pitcher in handwash sink at entrance to kitchen, operator cleared the sink for proper use. **Corrected On-Site** **Warning**
31A-11-4
Basic - Carbon dioxide tank not adequately secured at bar. **Warning**
51-11-4
Basic - Single-service articles improperly stored. Coffee filters uncovered at entrance to kitchen. Operator placed in bag. **Corrected On-Site** **Warning**
25-05-4
Basic - Stored food not covered. Soups in walk-in cooler fully cooled, no covers. **Repeat Violation** **Warning**
08B-12-5
58
Feb 26, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Food stored on floor in walk-in freezer , under shelving, in boxes.
08B-38-4
Basic - Stored food not covered. Soups in walk-in cooler fully cooled, no covers. Operator covered all containers. **Corrected On-Site**
08B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 drinks over food and cutting boards cook line. One drink in cooler glass door far right cook line. Operator moved all drinks to designated spot. **Corrected On-Site**
12B-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
22-20-5
74
Jan 27, 2023
Routine - Food
2 major violations.
View 2 violations
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
82
Sep 19, 2022
Routine - Food
1 major violation.
View 1 violation
Certified Food Manager Identification
FL-02
90
Frequently Asked Questions
When was Plantation Golf & Country Club Greatroom last inspected?
The most recent health inspection at Plantation Golf & Country Club Greatroom on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Plantation Golf & Country Club Greatroom?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Plantation Golf & Country Club Greatroom.
How does Plantation Golf & Country Club Greatroom compare to other restaurants in Fort Myers?
Plantation Golf & Country Club Greatroom most recently scored 58 out of 100, which is lower than the Fort Myers average of 80.
Has Plantation Golf & Country Club Greatroom's inspection record improved over time?
No. Recent inspections at Plantation Golf & Country Club Greatroom have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Plantation Golf & Country Club Greatroom 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 Greatroom inspected?
Based on the inspection history on file, Plantation Golf & Country Club Greatroom is inspected around three times per year on average.
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