CROSS CREEK GOLF & COUNTRY CLUB
13050 CROSS CREEK BLVD, Fort Myers FL 33912 · 239.768.1166
Last inspected Mar 24, 2026 · 7 visits since March 2024
MAY 24
NOV 24
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. Approximately 15 live roaches on wall behind and wheels of reach-in cooler far end cook line left.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024018563 | Mar 27, 2024 | Apr 18, 2024 | $400 |
Inspection history
7 visits, newest first
Mar 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at hand wash sink.
Ceiling/ceiling tiles/vents soiled with accumulated dust-like substance. Dishwasher area. Educated operator on cleaning vent.
Food not stored at least 6 inches off of the floor. Walk in freezer.
Soiled dry wiping cloth in use. Operator discarded cloths.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Dishwasher 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 in dishwashing area. Spoke with operator, operator spoke with employee regarding proper handwash techniques.
Handwash sink used for purposes other than handwashing. In bar area with glassware cleaning equipment in sink. Operator cleared for proper use.
No paper towels or mechanical hand drying device provided at handwash sink. In bar area, operator replaced.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back part of kitchen, dishwashing area. Vents in walk-in cooler.
Ice buildup in reach-in freezer across from triple sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled around soda machine in side service station.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch lemon to garnish drink with bare hands. Spoke with operator regarding checking, employee placed tongs near garnish to help avoid bare hand contact.
Cove molding at floor/wall juncture broken/missing in spots around kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One on cook line over freezer, one on dry storage shelf at entrance over taco holders. Operator removed both.
Floor soiled/has accumulation of debris under cook line equipment
Food stored in a location that is exposed to splash from handwash sink on cook line, potato chips stored under towels for drying hands. Operator moved the chips to avoid splash.
Ice buildup in reach-in freezer cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose attached onto prep sink in bar, no vacuum breaker installed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle in bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Cove molding at floor/wall juncture broken/missing. Cove molding missing or in disrepair throughout kitchen/bar, several holes in wall.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dry storage rack, over food next to microwave, next to mixer. Operator began moving drinks to separate location.
Floor soiled/has accumulation of debris. Grease under cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line equipment, fryer with accumulated grease and food debris.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 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 cook line far end reach-in cooler, salmon in reduced-oxygen packaging fully thawed, stored overnight per operator, with label to remove.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, poached eggs served undercooked per operator, not marked as raw. Operator reprinted menus with asterisk as a reminder.
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. Discussed employee heath with operator, operator began filling outform at time of inspection.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked sausage in walk-in cooler per operator stored 3 days under refrigeration, frozen
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over ice machine in kitchen heavily soiled with dust.
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 cook line far end reach-in cooler, salmon in reduced-oxygen packaging fully thawed, stored overnight per operator, with label to remove.
Cove molding at floor/wall juncture broken/missing throughout kitchen, some areas with holes in wall.
Floor tiles missing and/or in disrepair. Floor damaged in bar area under dishwashing machine.
Standing water in bottom of reach-in-cooler right side of bar.
Mar 28, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday breakfast menu offers poached eggs per operator served undercooked, no reminder of consumer advisory.
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/ Manager unable to provide proof at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has purchased and received training booklets.
No handwashing sign provided at a hand sink used by food employees. None at any handwash sink in establishment.
Mar 27, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
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 in Kitchen (Chlorine 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 50ppm.
Roach activity present as evidenced by live roaches found. Approximately 15 live roaches on wall behind and wheels of reach-in cooler far end cook line left.
Rodent activity present as evidenced by rodent droppings found. 14 total near ice machine, 6 under and 8 inside hole in wall behind, operator began sweeping and sanitizing area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line reach-in cooler far end cook line left cooked tuna salad (55F - Cold Holding); cooked egg salad (54F - Cold Holding); sliced assorted cheese (56F - Cold Holding); deli turkey (57F - Cold Holding); deli roast beef (56F - Cold Holding); ham (58F - Cold Holding); shredded cheddar cheese (57F - Cold Holding); raw ground beef (60F - Cold Holding); raw beef liver (63F - Cold Holding); blue cheese crumbles (61F - Cold Holding) for 5 hours or overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler far end cook line left cooked tuna salad (55F - Cold Holding); cooked egg salad (54F - Cold Holding); sliced assorted cheese (56F - Cold Holding); deli turkey (57F - Cold Holding); deli roast beef (56F - Cold Holding); ham (58F - Cold Holding); shredded cheddar cheese (57F - Cold Holding); raw ground beef (60F - Cold Holding); raw beef liver (63F - Cold Holding); blue cheese crumbles (61F - Cold Holding) for 5 hours or overnight per operator.
Handwash sink used for purposes other than handwashing. In drink service station, and in bar, handwash sink used for dumping ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunday breakfast menu offers poached eggs per operator served undercooked, no reminder of consumer advisory.
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/ Manager unable to provide proof at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has purchased and received training booklets.
Spray bottle containing toxic substance not labeled. 3 in dishwashing area, 1 in bar.
No handwashing sign provided at a hand sink used by food employees. None at any handwash sink in establishment.
Single-service articles not stored inverted or protected from contamination. In drink service station coffee filters uncovered, tea in filters uncovered, to go continue not inverted. Operator began rearranging items for proper protection.
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.