CLUB AT SHELL POINT-VUE
17500 ON PAR BLVD STE 100, Fort Myers FL 33908 · 239-229-2900
Last inspected Jan 27, 2026 · 8 visits since September 2023
MAR 24
SEP 24
JAN 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes 109F hot hold less than 4 hours. Operator discarded potato.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed handwashing sink in dishwash area used to rinse milk jugs.
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. Operator discarded employee beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food. Cook line.
Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
Show the remaining 4 findings ▾
Floor soiled/has accumulation of debris underneath shelving in dry storage. Operator had employee clean floor.
Food not stored at least 6 inches off of the floor. Observed boxes of food underneath shelving in walk in freezer. Operator placed food off of floor.
Interior of oven/microwave has accumulation of grease/food debris. Operator cleaned microwave oven.
Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed coleslaw 46F cold hold less than 4 hours. Operator placed time/temperature control for safety foods placed in working reach in cooler.
Toxic substance/chemical improperly stored on top of dish machine. Operator removed chemical.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverage on bottom shelf.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6 lb can of fruit cocktail and can of garbanzo beans dented. Educated operator on separating cans. Operator separated cans to be returned to distributor.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over container of garbanzo beans. Operator removed raw eggs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. baked potatoes 109F hot hold less than 4 hours. Operator discarded potato.
Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food.
Food storage container/container lid cracked or broken. Operator discarded container.
Oct 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6 lb can of apple butter. Operator separated can to be returned to distributor.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garbanzo beans 54F cold hold, sliced tomatoes 54F cold hold less than 4 hours. Operator placed time/temperature control for safety foods in blast chiller and double panning with ice.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface.
Bowl or other container with no handle used to dispense salsa. Operator removed cups.
Employee beverage container on serving dish. Operator removed employee beverage.
Wet wiping cloth not stored in sanitizing solution between uses.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority6 Intermediate2 Basic
Show 10 findings ▾
Pesticide-emitting strip present in food prep area. Operator removed pest strips.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw turkey stored over raw salmon. Operator placed raw turkey on bottom shelf.
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 cooked potatoes.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area and dishwash area.
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.
No soap provided at handwash sink. Hand wash sink in back food prep area.
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 cooked mashed potatoes and raw fish.
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. Operator discarded employee beverage.
Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed eye drops stored on shelving near clean equipment. Operator removed medicine.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in side wait station blocked by mats. Operator removed mats.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash sink.
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 before leaving inspection.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.