Shadow Wood Preserve Club
Last inspected: Apr 8, 2026
45
Score
Across the available record, Shadow Wood Preserve Club has nine inspections on file, the first dated 2022. The latest inspection on file is from Apr 8, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly four violations before.
Looking across the full record, “operator is doing a special process” is the recurring theme, flagged three times.
Compared to other Fort Myers restaurants (averaging 80), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauerkraut 45F cold hold more than 4 hours. Stop Sale. Operator discarded sauerkraut. Observed hot dogs 45F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator placed time/temperature control for safety foods in working reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Nonfood-grade bags used in direct contact with oranges, herbs, and vegetables in walk in cooler.
14-31-5
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of beans and one 6lb can of tomatoes dented. Operator discarded cans. **Corrective Action Taken**
01B-01-4
Intermediate - Clam/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food-contact surface soiled with food debris. Microwave oven. Operator cleaned microwave oven during inspection. **Corrective Action Taken**
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site**
08B-49-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator removed employee beverage. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed coldcut meats and cooked foods in walk in cooler and walk in freezer not removed from reduced oxygen packaging within 48 hours. Stop Sale. Operator discarded foods. **Corrective Action Taken**
03G-54-1
45
Oct 1, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs 52F cold hold more than 4 hours in drawer reach in cooler at cook line. Stop Sale. Operator discarded time/temperature control for safety foods.
03A-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. Operator completed form. **Corrected On-Site**
11-26-1
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler across from oven.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Condensation or other drainage not disposed of according to law. Observed water dripping from ac vent in kitchen. Operator has container in place to catch drips and work order un place to fix. **Corrective Action Taken**
28-02-4
Basic - Floor soiled/has accumulation of debris underneath shelving in dry storage.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
61
Mar 28, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with peppers. Educated operator on importance of storing food in food grade containers. Operator switched to food grade containers. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of refried beans. Operator separated can to be returned to distributor. **Corrective Action Taken**
01B-01-4
Intermediate - Clam/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area and beverage/wait station. Operator placed paper towels at hand wash sinks. **Corrected On-Site**
31B-02-4
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. Observed establishment using reduced oxygen packaging with raw meats and poultry. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection. **Corrective Action Taken**
03G-50-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor in walk in freezer.
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Beverage reach in cooler at beverage/wait station.
22-16-4
Basic - Floor area at cook line across from stove covered with standing water.
36-22-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Beverage/wait station reach in cooler.
08B-49-4
41
Nov 8, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
55
Mar 14, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
45
Dec 4, 2023
Routine - Food
No violations found.
100
Oct 5, 2023
Routine - Food
4 major violations. 1 minor violation.
View 5 violations
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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats. **Warning**
03G-50-1
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 variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. **Warning**
03G-46-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in dishwash area blocked by cart. Educated operator on importance of having hand wash sink unblocked. Operator moved cart. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait/beverage station used as a dump sink. **Warning**
31A-11-4
Basic - Condensation or other drainage not disposed of according to law. Observed condensation dripping from top of reach in cooler above food. Reach in cooler at end of cook line nearest dishwash area. **Warning**
28-02-4
64
Mar 14, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 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. Observed chlorine concentration at 0 ppm. Educated operator on importance of proper concentration. Operator called technician. **Corrective Action Taken** **Repeat Violation**
22-41-4
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. Observed establishment using reduced oxygen packaging with raw meats, precooked meats, and cured meats.
03G-50-1
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 - 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 variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats.
03G-46-1
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area and hand wash sink in beverage/wait station blocked by cart. Educated operator on importance of having hand wash sink not blocked. Operator removed carts. **Corrected On-Site** **Repeat Violation**
31A-09-4
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.
12B-12-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
52
Nov 17, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Spray hose at mop sink lower than flood rim of sink.
29-37-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed container of repackaged raw beef stored over boxes of rolls in upright reach in freezer at end of cook line. Operator placed raw beef on bottom shelf. **Corrected On-Site**
08A-02-6
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 chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cart. Operator removed cart. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense sugar. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near clean food utensils. Operator removed purse. **Corrected On-Site**
40-06-5
Basic - No handwashing signs provided at a hand sinks used by food employees. Hand wash sinks at cook line and dishwash area.
31B-04-4
45
Frequently Asked Questions
When was Shadow Wood Preserve Club last inspected?
The most recent health inspection at Shadow Wood Preserve Club on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Shadow Wood Preserve Club?
Across the inspection record, “operator is doing a special process” has been cited three times, more than any other issue at Shadow Wood Preserve Club.
How does Shadow Wood Preserve Club compare to other restaurants in Fort Myers?
Shadow Wood Preserve Club most recently scored 45 out of 100, which is lower than the Fort Myers average of 80.
Has Shadow Wood Preserve Club's inspection record improved over time?
No. Recent inspections at Shadow Wood Preserve Club have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Shadow Wood Preserve 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 Shadow Wood Preserve Club inspected?
Based on the inspection history on file, Shadow Wood Preserve Club is inspected around three times per year on average.
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