CROWN COLONY GOLF & COUNTRY CLUB
8851 CROWN COLONY BLVD, Fort Myers FL 33908 · 230.590.9044
Last inspected Nov 21, 2025 · 7 visits since September 2023
JAN 24
SEP 24
JAN 25
AUG 25
NOV 25
▼ IMPROVING
5 inspections trending up, 73 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 21, 2025Inspection 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
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.
Soiled dry wiping cloth in use. Cook line. Operator removed cloths.
Time/temperature control for safety food thawed in an improper manner. Observed frozen meatballs, fish, and meats thawing at room temperature in dry storage. Operator placed foods in working walk in cooler.
Working containers of food removed from original container not identified by common name. Salt/sugar container. Operator labeled container.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked at 300 ppm.
Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
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.
Reach-in freezer interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler. Beverage reach in cooler at bar.
Sep 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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. Observed chlorine concentration at 0 ppm at bar. Operator primed sanitizer and called technician. Note: Establishment will use working dishmachine in kitchen until dishmachine at bar is fixed.
Carbon dioxide/helium tanks not adequately secured.
In-use wet wiping cloth/towel used under cutting board.
Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler across from salad prep cooler.
Jan 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 7 high priority.
7 High priority3 Intermediate2 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Operator unable to provide documentation for source of fish. See stop sale. Observed no invoice provided for tuna, salmon, and corvina
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen repackaged raw snapper stored over cooked chicken wings. Operator placed raw snapper on bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chanterelle butter dated 12/15/24 past 7 days. Stop Sale. Operator discarded butter.
Time/temperature control for safety food cold held at greater than 41 degrees Observed Chanterelle butter 44F cold hold hold, chili 44F cold hold less than 4 hours. Operator opened walk in freezer door ajar. Observed Butter pat 64F less than 4 hours. Operator placed butter in working reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Precooked chicken 120F hot holding less than 4 hours. Operator will use time as a public health control.
Toxic substance/chemical improperly stored by food equipment. Operator removed chemicals.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
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 precooked chicken wings not date marked in walk in freezer.
Spray bottle containing toxic substance not labeled.
Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned.
Employee personal food not properly identified and segregated from food to be served to the public.
Nov 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority5 Intermediate3 Basic
Show 10 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. Observed chlorine concentration at 10 ppm at bar. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm.
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 processed cooked crab stuffing.
Handwash sink used for purposes other than handwashing. Observed soiled spoon stored in hand wash sink. Operator removed spoon.
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/
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 for cured meats and cheeses.
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.
Floor soiled/has accumulation of debris underneath shelving in dry storage room. Operator cleaned floor.
Reach-in cooler interior/shelves have accumulation of soil residues at end of cook line.
Working containers of food removed from original container not identified by common name. Almond flour. Operator labeled container.
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.