Sanibel Harbour Resort & Spa - Tarpon House
Last inspected: Feb 5, 2026
45
Score
Across the available record, Sanibel Harbour Resort & Spa - Tarpon House has 10 inspections on file, the first dated 2022. The latest inspection on file is from Feb 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to six violations per visit.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 80, which Sanibel Harbour Resort & Spa - Tarpon House's 45 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Oct 8, 2025
Routine - Food
No violations found.
100
Sep 29, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
33
Feb 20, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
29
Oct 28, 2024
Routine - Food
4 major violations. 11 minor violations.
View 15 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used store kitchen equipment. Educated operator on hand wash only. **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to sous chef office.
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink next to soups chef office.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled container. **Corrected On-Site**
41-17-4
Basic - Water leaking from pipe underneath food prep sink at end of cook line.
29-11-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
25-02-4
Basic - Accumulation of dead insects in control devices. Beverage wait station.
35A-06-4
Basic - Bowl or other container with no handle used to dispense blue cheese. Operator removed cups. **Corrected On-Site**
14-01-5
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. Operator removed raw fish from packaging. **Corrected On-Site**
06-09-1
Basic - Condensation or other drainage not disposed of according to law. Observed water leaking above hallway near ice machine.
28-02-4
Basic - Floor area in beverage wait station covered with standing water.
36-22-4
Basic - Floor soiled/has accumulation of debris underneath stove in back food prep area and underneath shelving along walls in kitchen.
36-73-4
Basic - Single-service articles improperly stored. Coffee filters. Educated operator on proper storage of coffee filters. **Repeat Violation**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of upright reach-in-cooler at cook line entrance
29-49-6
39
Apr 2, 2024
Routine - Food
No violations found.
100
Mar 26, 2024
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
17
Oct 11, 2023
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Nonfood-grade bags used in direct contact with limes. Operator placed limes in food grade container. **Corrected On-Site**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen scallops stored over precooked foods in walk in freezer. Educated operator on proper separation of raw animal foods. Operator placed raw scallops on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used store kitchen equipment. Educated operator on hand wash only. **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in dishwash area. Educated operator on importance of having hot water at hand wash sink. **Repeat Violation**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee hat and keys stored on shelving above food. Operator removed employee belongings. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Operator separated containers. **Corrected On-Site**
24-08-4
Basic - Floor soiled/has accumulation of debris underneath cooking equipment.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Cook line.
36-17-5
Basic - Ice buildup in reach-in freezer at end of cook line.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Single-service articles improperly stored. Coffee filters. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Cut cabbage in walk in cooler. Operator placed lid on cabbage. **Corrected On-Site**
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line.
14-09-4
39
Mar 23, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop Sale. Observed one 6lb can of apricots dented. Educated operator on importance of going through cans. Operator discarded can. **Corrective Action Taken** **Repeat Violation**
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. Observed high temperature dishmachine switched to low temperature dishmachine. Observed chlorine concentration at 0 ppm. Operator called technician. **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over ready to eat precooked foods.
08A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed box of cloths stored in hand wash sink.
31A-11-4
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
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink in dishwash area and hand wash sink in back food prep area.
27-16-4
Basic - Drain cover(s) missing in dry storage.
29-18-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Beverage reach in cooler shelving rusting.
14-33-4
Basic - Ripped/worn tin foil used as shelf cover. Beverage reach in cooler.
14-20-4
29
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
41
Frequently Asked Questions
When was Sanibel Harbour Resort & Spa - Tarpon House last inspected?
The most recent health inspection at Sanibel Harbour Resort & Spa - Tarpon House on file is from Feb 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sanibel Harbour Resort & Spa - Tarpon House?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Sanibel Harbour Resort & Spa - Tarpon House.
How does Sanibel Harbour Resort & Spa - Tarpon House compare to other restaurants in Fort Myers?
Sanibel Harbour Resort & Spa - Tarpon House most recently scored 45 out of 100, which is lower than the Fort Myers average of 80.
Has Sanibel Harbour Resort & Spa - Tarpon House's inspection record improved over time?
Yes. Recent inspections at Sanibel Harbour Resort & Spa - Tarpon House have averaged around six violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sanibel Harbour Resort & Spa - Tarpon House 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 Sanibel Harbour Resort & Spa - Tarpon House inspected?
Based on the inspection history on file, Sanibel Harbour Resort & Spa - Tarpon House is inspected around three times per year on average.
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