COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER
9181 INDEPENDENCE WAY, Fort Myers FL 33913 · 239-768-9421
Last inspected Mar 30, 2026 · 9 visits since March 2024
MAY 24
AUG 24
JAN 25
AUG 25
JAN 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Licence expired on 12/1/2024. Operator renewed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2019000975 | Dec 7, 2018 | Jan 25, 2019 | $200 |
Inspection history
9 visits, newest first
Mar 30, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued due to food not being in a wholesome, sound condition. 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 cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling.
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 cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. Also in walk-in freezer, observed frozen fish packed while fully frozen, remaining frozen until used, no approved plan/waiver.
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In salad reach-in cooler raw tuna over ready-to-eat sauces. In cook line fryer station reach-in cooler, raw chicken over ready-to-eat sauces. Operator removed all raw foods.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling.
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 cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. Also in walk-in freezer, observed frozen fish packed while fully frozen, remaining frozen until used, no approved plan/waiver.
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. In reach-in freezer in side salad station, 2 packs raw tuna still sealed, thawed, in package.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under pantry station pizza table. Operator replaced, 200ppm.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach-in cooler right side cook line cooked peach chutney labeled 7/9/2025, today is 8/6/2025.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler right side cook line cooked peach chutney labeled 7/9/2025, today is 8/6/2025.
Handwash sink not accessible for employee use at all times. Blocked with ice cart at back door of kitchen. Operator cleared for proper use.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to locate at time of inspection.
No soap provided at handwash sinks - two farther back in bar. Operator placed soap at both.
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 and process waiver approved by the Division of Hotels and Restaurants. In walk-in cooler and freezer observed reduced-oxygen packaging bags sealed in house of Cooked tomatoes sauce 1 bag,Cooked vegetables stew 4 bags, Cooked beans 2 bags, Cooked beef 4 bags, Cooked beef chili 6 bags. Not currently approved for reduced-oxygen packaging of fully cooled cooked foods. Operator opened all bags, and states they will discontinue this process and submit proposed cook/chill process instead for approval prior to engaging.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), two in prep station. Operator discarded both buckets.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. In far back dry storage rack 2 cans kidney beans 1 can beets heavily dented.
Operating with an expired Division of Hotels and Restaurants license. Licence expired on 12/1/2024. Operator renewed at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station tall silver reach-in cooler:; goat cheese (45F - Cold Holding); cooked crab salad (49F - Cold Holding); seared rare tuna (50F - Cold Holding) for three hours per operator and buttermilk in right side tall reach-in cooler cook line (46F - Cold Holding)for one hour due to doors constantly being opened during morning prep, per operator. Operator moved all foods to large walk-in cooler for rapid cooling.
Handwash sink not accessible for employee use at all times in beverage room by ice machine. Operator cleared garbage can blocking sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area.
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher bar (Temperature 154F) after running three times. Operator instructed employees to bring dies to main kitchen for sanitation and called technician.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on lunch and dinner menu per operator served undercooked, not marked as undercooked. Operator updated menus with asterisk to denote raw items at time of inspection.
Spray bottle containing toxic substance not labeled. 1 in dishwashing area, 3 by mop sink, one in side service station. Operator discarded all chemicals.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler for beer, and side service station.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in main walk-in cooler with accumulated dust.
May 15, 2024Inspection 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 ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In salad station tall reach-in cooler, fully thawed tuna in reduced-oxygen packaging with label to remove, per operator stored two days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (88F - Hot Holding) held overnight per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (88F - Hot Holding) held overnight per operator.
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. In salad station tall reach-in cooler, fully thawed tuna in reduced-oxygen packaging with label to remove, per operator stored two days. See stop sale.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, and single-use articles, under tables in prep area and cook line.
Mar 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler in house raw salmon in sealed reduced-oxygen packaging, fully thawed. In cook line reach in cooler, raw calamari in sealed in-house reduced-oxygen packaging, fully thawed.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in main kitchen(Temperature 144F) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 150ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler in house raw salmon in sealed reduced-oxygen packaging, fully thawed. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In cook line reach in cooler, raw calamari in sealed in-house reduced-oxygen packaging, fully thawed.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 under handwash sink dishwashing area. Splitter at mop sink missing 1.
Handwash sink not accessible for employee use at all times. By entrance to kitchen near ice machine. Operator cleared sink for use.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on all menus served raw per operator, not indicated as raw.
Spray bottle containing toxic substance not labeled. 6 unlabeled bottles near mop sink. Operator labeled the bottles.
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.