Spring Run Golf Club Main Dining
Last inspected: Apr 20, 2026
20
Score
Spring Run Golf Club Main Dining appears in inspection records 10 times, starting in 2023. The newest entry in the record is dated Apr 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to eight violations per visit.
The pattern that stands out is “food stored on floor”, which has been cited five times.
By comparison, the average Estero facility scores 82, putting Spring Run Golf Club Main Dining on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
5
Critical latest
7
Major latest
3
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
5 critical violations. 7 major violations. 3 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat english muffins in reach in cooler. Operator moved to proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink for manual sanitization. **Warning**
22-49-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (59F - Cold Holding); smoked salmon (59F - Cold Holding); cut tomatoes (58F - Cold Holding); sliced cheese (59F - Cold Holding); cut lettuce (60F - Cold Holding); lobster (60F - Cold Holding); tuna salad (60F - Cold Holding); egg salad (60F - Cold Holding); chicken salad (60F - Cold Holding); potato salad (60F - Cold Holding) held overnight in reach in cooler per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (59F - Cold Holding); smoked salmon (59F - Cold Holding); cut tomatoes (58F - Cold Holding); sliced cheese (59F - Cold Holding); cut lettuce (60F - Cold Holding); lobster (60F - Cold Holding); tuna salad (60F - Cold Holding); egg salad (60F - Cold Holding); chicken salad (60F - Cold Holding); potato salad (60F - Cold Holding) held overnight in reach in cooler per operator. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler on cook line. Operator moved to proper storage. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Spray bottle containing toxic substance not labeled at bar. **Warning**
41-17-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. Provided operator with forms. Employees read and signed. **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink at inside and outside bar. **Warning**
31B-03-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in prep kitchen. **Warning**
22-20-5
Basic - Food stored on floor. Bag of carrots and box of cabbage on floor in walk in cooler. Operator moved to proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees at inside and outside bar. **Warning**
31B-04-4
20
Sep 5, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life. **Warning** - From follow-up inspection 2025-09-05: Observed lobster sauce date marked 8-21-25. See stop sale. **Admin Complaint**
01B-24-5
High Priority - - From initial inspection : 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 was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life. **Warning** - From follow-up inspection 2025-09-05: Observed lobster sauce date marked 8-21-25. See stop sale. **Admin Complaint**
02C-01-5
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is set up for hot water sanitization Dishwasher (Temperature 150.5 F). **Warning** - From follow-up inspection 2025-09-05: Observed dish machine in use 129F. No secondary sanitization step. **Admin Complaint**
22-49-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from previous inspection dated 03-05-2025 **Warning** - From follow-up inspection 2025-09-05: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Food stored on floor. In walk in freezer. **Warning** - From follow-up inspection 2025-09-05: Food on floor. **Time Extended**
08B-38-4
55
Aug 26, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
45
Mar 5, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
74
Oct 25, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs were stored directly above ready to eat sliced meat in the reach-in cooler in the pizza kitchen. Chef moved to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives on top of the bar for less than four hours at improper temperature. Chef placed in cooler and educated staff on the importance of cold holding. blue cheese stuffed olives (71F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector on the large ice machine observed to have mold-like growth.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
31B-02-4
Intermediate - No soap provided at handwash sinks at the bar.
31B-03-4
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. **Repeat Violation**
03G-50-1
Basic - No handwashing sign provided at both hand sinks used by food employees at the bar.
31B-04-4
47
Feb 27, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cake slices observed in non-food-grade containers in direct contact with the container.
14-15-4
Basic - Garbage can located outside has no lid or lid open/broken. Chef stated he has placed multiple calls to waste removal vendor, who has not yet fixed the missing lid.
33-15-4
82
Oct 11, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two cartons of half and half in the server reach in measuring 48F and 50F. Chef stated product was placed in this unit less than four hours prior and discarded all product in the unit. **Corrected on Site" Sliced tomatoes and diced tomatoes in the make station on the cook line measured 46F and 47F, respectively. Chef found unit not operating and found the GFS was tripped. Breaker turned on, unit turned on. Chef stated tomatoes had been cut less than 4 hours prior and moved to tall cooler for rapid cool down. **corrective action taken**
03A-02-5
Basic - Exterior lip around the large ice machine bin observed with slimy build-up. Chef cleaned the soiled area. **Corrected On- Site**
23-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 tanks unsecured in the far server station. One CO2 tank observed unsecured in the (Pizza) kitchen.
51-11-4
78
Jul 10, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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 unable to access signed reporting agreements. Repeat 3/21/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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 or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats, cooked foods and commercially processed meats. This is a repeat violation from 3/21/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Boxes of food stored on floor in both walk-in freezers. Repeat 3/21/2023. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-10: **Time Extended**
08B-38-4
78
Jun 29, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored.in dry storage room bottle of chemicals on rack with food. Operator removed the bottle. **Corrected On-Site** **Warning**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 50 live small flying insects in dry storage area by walk-in coolers. **Admin Complaint**
35A-02-6
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 unable to access signed reporting agreements. Repeat 3/21/2023. **Repeat Violation** **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 or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats, cooked foods and commercially processed meats. This is a repeat violation from 3/21/2023. **Repeat Violation** **Warning**
03G-50-1
Basic - Boxes of food stored on floor in both walk-in freezers. Repeat 3/21/2023. **Repeat Violation** **Warning**
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Single-service articles not stored inverted or protected from contamination. In single service storage room, some to go boxes not inverted. **Repeat Violation** **Warning**
25-06-4
52
Mar 21, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
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 or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw fish, meats, and cooked foods.
03G-50-1
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time as a public health control form and discussed how to properly fill out the form.
03F-10-5
Basic - Single-service articles improperly stored on floor in back corner dry storage area in kitchen.
25-05-4
Basic - Food stored on floor in both walk-in freezers. This is a repeat violation from 3/30/2022. **Repeat Violation**
08B-38-4
61
Frequently Asked Questions
When was Spring Run Golf Club Main Dining last inspected?
The most recent health inspection at Spring Run Golf Club Main Dining on file is from Apr 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Spring Run Golf Club Main Dining?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Spring Run Golf Club Main Dining.
How does Spring Run Golf Club Main Dining compare to other restaurants in Estero?
Spring Run Golf Club Main Dining most recently scored 20 out of 100, which is lower than the Estero average of 82.
Has Spring Run Golf Club Main Dining's inspection record improved over time?
No. Recent inspections at Spring Run Golf Club Main Dining have averaged around eight violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Spring Run Golf Club Main Dining 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 Spring Run Golf Club Main Dining inspected?
Based on the inspection history on file, Spring Run Golf Club Main Dining is inspected around three times per year on average.
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