St Charles Yacht Club
Last inspected: Jan 15, 2026
61
Score
Across the available record, St Charles Yacht Club has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Jan 15, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
The most common issue across all inspections has been “clam/mussel/oyster tags not marked”, showing up three times.
The city-wide average sits at 80, which St Charles Yacht Club's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Wiping Cloths Properly Used and Stored
FL-41
61
Sep 11, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
70
Dec 13, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Educated on proper concentration. Operator redid sanitizer. **Corrective Action Taken** **Repeat Violation**
41-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed tray of raw ground beef stored over trays of raw fish. Operator switched trays. **Corrected On-Site**
08A-20-5
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 changed sanitizer. Rechecked concentration 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink at bar. Operator placed soap at bar. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Operator discarded bottle. **Corrected On-Site**
41-17-4
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. Operator opened up packages before leaving inspection. **Corrected On-Site**
06-09-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food not stored at least 6 inches off of the floor. Observed bottled water on floor in dry storage. **Corrected On-Site**
08B-47-4
Basic - Working containers of food removed from original container not identified by common name. Salt container.
02D-01-5
39
Sep 25, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator redid sanitizer. **Corrective Action Taken**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - In-use ice scoop stored on top of ice machine between uses. Operator corrected storage of ice scoop. **Corrected On-Site**
10-12-5
74
Mar 20, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Dec 1, 2023
Routine - Food
No violations found.
100
Sep 20, 2023
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up glove from floor not washing hands and changing gloves. Educated employee. Employee washed hands and put on new gloves. **Corrected On-Site** **Warning**
12A-13-4
High Priority - Nonfood-grade bags used in direct contact with kiwi. Operator removed bag. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces in reach in cooler at end of cook line. Operator placed raw eggs on bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
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. Provided operator with written procedures. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cook line near back kitchen exit blocked by door. Operator removed door. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs, burgers, and tuna on menus. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having testing thermometer for dishmachine. **Repeat Violation** **Warning**
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. Operator completed form before leaving inspection. **Corrected On-Site** **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. Observed Establishment using reduced oxygen packaging with raw meat. **Warning**
03G-50-1
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
32
May 24, 2023
Routine - Food
No violations found.
100
Mar 23, 2023
Routine - Food
7 major violations. 3 minor violations.
View 10 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served. Educated operator on importance of dating tags. **Repeat Violation** **Warning**
01C-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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 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. **Warning**
11-26-1
Intermediate - Required employee training expired 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-14-5
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. Establishment using reduced oxygen packaging with raw fish. **Warning**
03G-50-1
Basic - Employee with no hair restraint while engaging in food preparation. Cooks. **Warning**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at beverage/wait station and outside bar. Educated operator on importance of having hand wash sign. **Repeat Violation** **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Salt container. Operator labeled. **Corrected On-Site** **Warning**
02D-01-5
43
Sep 14, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale.one 6lb can of white kidney beans dented. Can separated to be returned to distributor. **Corrective Action Taken**
01B-01-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Operator marked tag. Educated operator on importance of dating tag. **Corrected On-Site** **Repeat Violation**
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Dishwash area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in dry storage.
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at beverage/wait station and outside bar. **Repeat Violation**
31B-04-4
64
Frequently Asked Questions
When was St Charles Yacht Club last inspected?
The most recent health inspection at St Charles Yacht Club on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at St Charles Yacht Club?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited three times, more than any other issue at St Charles Yacht Club.
How does St Charles Yacht Club compare to other restaurants in Fort Myers?
St Charles Yacht Club most recently scored 61 out of 100, which is lower than the Fort Myers average of 80.
Has St Charles Yacht Club's inspection record improved over time?
No. Recent inspections at St Charles Yacht Club have averaged around six violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at St Charles Yacht Club 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 St Charles Yacht Club inspected?
Based on the inspection history on file, St Charles Yacht Club is inspected around three times per year on average.
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