Sanctuary Golf Club
Last inspected: Feb 19, 2026
45
Score
Sanctuary Golf Club appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Feb 19, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have held steady across recent visits, averaging around four violations each.
“No measuring device available” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 85, which Sanctuary Golf Club's 45 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
45
Sep 11, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
78
Mar 28, 2025
Routine - Food
1 minor violation.
View 1 violation
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. Employee coffee on shelf of make table on cooks line.
12B-12-5
95
Jan 14, 2025
Routine - Food
No violations found.
100
Oct 29, 2024
Routine - Food
4 critical violations. 5 major violations. 1 minor violation.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station dressing (55 F - Cold Holding); ranch (51 F - Cold Holding). Foods were moved to walk in cooler to rapidly cool **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and .5 quart of caesar spdressing with a prepared date of 10-16-2024 Operator has 8 pounds of frozen tuna that has been placed under reduced oxygen packaging on site without a HACCP plan of process waiver. **Warning**
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and .5 quart of caesar spdressing with a prepared date of 10-16-2024 **Warning**
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on cooks line cooler. Operator moved foods to proper storage **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-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. Proof not provided for all employees **Warning**
11-26-1
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. Operator has frozen tuna that has been placed under reduced oxygen packaging on site. **Warning**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar. **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from previous inspection dated 06-20-2024 **Repeat Violation** **Warning**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in prepared rice and pico de gallo in pantry station. Oper removed ramekins **Corrected On-Site** **Warning**
14-01-5
32
Jun 20, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 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. No reporting agreements available. Emailed operator DBPR Form HR 5030-103 and they were printed and completed during inspection Repeat from 12-20-2023**Corrected On-Site** **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple sauces/dressings in pantry cooler not date marked.
02C-02-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of soda in reach in pantry cooler. Operator removed **Corrected On-Site**
12B-13-4
70
Dec 20, 2023
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
50
Aug 24, 2023
Routine - Food
1 major violation.
View 1 violation
Employee Health Policies Present
FL-03
90
Jun 23, 2023
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. House made dressing not labeled with date prepared. **Warning**
02C-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Operator placing chicken, fish and beef under reduced oxygen packaging without a HACCP plan **Warning**
03G-50-1
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in pantry station used as running dipper well. Operator removed utensils. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm) at pantry station **Warning**
21-08-4
58
Sep 15, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sanctuary Golf Club last inspected?
The most recent health inspection at Sanctuary Golf Club on file is from Feb 19, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sanctuary Golf Club?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Sanctuary Golf Club.
How does Sanctuary Golf Club compare to other restaurants in Sanibel?
Sanctuary Golf Club most recently scored 45 out of 100, which is lower than the Sanibel average of 85.
Has Sanctuary Golf Club's inspection record improved over time?
Results have been roughly steady. Inspections at Sanctuary Golf Club have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sanctuary Golf Club means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sanctuary Golf Club inspected?
Based on the inspection history on file, Sanctuary Golf Club is inspected around three times per year on average.
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