Whiskey Creek Dining Room
Last inspected: Apr 1, 2026
100
Score
Public records show 11 inspections at Whiskey Creek Dining Room stretching back to 2022. On Apr 1, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That puts the facility ahead of the local pack: the average Fort Myers restaurant scores 80. The record reflects steady performance over time.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
No violations found.
100
Mar 31, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored near cooking oil. Educated operator on proper storage of chemicals. Operator removed chemical. **Corrected On-Site** **Repeat Violation** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 48F cold hold, tomato sauce 48F cold hold, raw hamburger 48F cold hold less than 4 hours. Operator states just had door open. Educated operator on maintaining foods at 41F or below. Operator turned down walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No soap provided at handwash sink at bar. Operator placed soap at bar. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Educated operator on the importance of storing buckets off of floor. Operator placed buckets off of floor. **Corrected On-Site** **Repeat Violation** **Warning**
24-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Operator placed sign at handwashing sink. **Corrected On-Site** **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins. Operator labeled bins. **Corrected On-Site** **Warning**
02D-01-5
52
Mar 6, 2025
Routine - Food
No violations found.
100
Mar 4, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored over single serving mix stirrer at bar area. Operator removed spray bottle to proper storage. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by kitchen entrance; sliced cheese (61F - Cold Holding); ham (59F - Cold Holding); cooked hotdogs (58F - Cold Holding); cooked pork sausage (63F - Cold Holding); sliced tomatoes (57F - Cold Holding); butter (62F - Cold Holding); cooked chicken (59F - Cold Holding); cooked grits (61F - Cold Holding). Per operator all items stored in reach-in cooler over night. See stop sale. **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw shell eggs stored over tuna salad and chicken salad. Operator removed raw shell eggs to bottom shelf. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by kitchen entrance; sliced cheese (61F - Cold Holding); ham (59F - Cold Holding); cooked hotdogs (58F - Cold Holding); cooked pork sausage (63F - Cold Holding); sliced tomatoes (57F - Cold Holding); butter (62F - Cold Holding); cooked chicken (59F - Cold Holding); cooked grits (61F - Cold Holding). Per operator all items stored in reach-in cooler over night. See stop sale. **Warning**
01B-13-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At server station butter placed out of cooler with time mark on it without written plan. Provided operator time as public health control form. **Corrective Action Taken** **Warning**
03F-10-5
Basic - Food stored on floor. Water bottle case on floor in walk-in cooler. Operator removed water bottle case to proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor at bar area. Operator removed ice buckle to proper storage. **Corrected On-Site** **Warning**
10-14-5
Basic - No handwashing sign provided at a hand sink used by food employees at men bathroom. Provided operator handwashing sign. **Corrective Action Taken** **Warning**
31B-04-4
43
Nov 14, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-11-14: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple dish racks soiled with mold like substance. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2024-11-14: **Time Extended**
16-23-4
78
Nov 13, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
45
Apr 30, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed four broken eggs on line across from grill, in reach in cooler at prep station. Observed employee voluntarily throw away the broken eggs. **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards throughout kitchen with food stains and black mold like substance on them.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed through out kitchen, cutting boards with multiple grooves in them making them no longer cleanable
14-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop sitting in mop bucket by three compartment sink, not hung up to dry properly.
42-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed towel under cutting board at prep station across from grill. Observed Chef removing immediately. **Corrected On-Site**
21-04-4
Basic - Food stored on floor. Observed food stored in freezer and walk in cooler. Observed Chef removing and putting away properly **Corrected On-Site**
08B-38-4
64
Nov 1, 2023
Routine - Food
2 critical violations. 3 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 hot dogs 45F cold hold, American cheese 48F cold hold less than 4 hours in upright reach in cooler at end of cook line. Operator turned reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment near outside ice machine.
29-34-4
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**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as a dump sink.
31A-11-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk in cooler.
38-07-4
Basic - Floor soiled/has accumulation of debris/grease underneath fryers at cook line.
36-73-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
47
Apr 11, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 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. Dishwasher (Chlorine 0ppm); operator called for repair and set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has a buildup of debris. Operator sent to dishroom to be cleaned. **Corrective Action Taken**
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch in walk-in cooler sitting on individually wrapped butter.
40-06-5
74
Dec 1, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey and ham in same pan used for chef salad Sliced Turkey and Ham (48 F - Cold Holding). Per operator it was sliced the morning prior. Stop Sale issued Butter packets on table were out at room temperature. Per operator they were out less than 4 hours. Operator moved into cooler to rapidly cool.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken soup in walk-in cooler not date marked. Per operator it was prepared 2 days prior.
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in corner of ceiling in storage area above chest freezer
36-32-5
Basic - Floor tiles missing and/or in disrepair in back storage area.
36-17-5
70
Jul 5, 2022
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed ServSafe manager certification expired for Luis Vazquez 04/06/22. **Warning** - From follow-up inspection 2022-07-05: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : 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** - From follow-up inspection 2022-07-05: **Time Extended**
53A-07-6
82
Frequently Asked Questions
When was Whiskey Creek Dining Room last inspected?
The most recent health inspection at Whiskey Creek Dining Room on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at Whiskey Creek Dining Room?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Whiskey Creek Dining Room.
How does Whiskey Creek Dining Room compare to other restaurants in Fort Myers?
Whiskey Creek Dining Room most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has Whiskey Creek Dining Room's inspection record improved over time?
Yes. Recent inspections at Whiskey Creek Dining Room have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Whiskey Creek Dining Room means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Whiskey Creek Dining Room inspected?
Based on the inspection history on file, Whiskey Creek Dining Room is inspected around three times per year on average.
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