FIDDLESTICKS COUNTRY CLUB (MAIN)
15391 CANONGATE DR, Fort Myers FL 33912 · (239)768-1111
Last inspected Apr 3, 2026 · 10 visits since March 2024
MAY 24
OCT 24
FEB 25
AUG 25
APR 26
▼ IMPROVING
5 inspections trending up, 46 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024.
★ 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--2024038532 | May 30, 2024 | Jul 29, 2024 | $200 |
Inspection history
10 visits, newest first
Apr 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Employee 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. Observed employee touching trash container not changing gloves and washing hands before working with food. Educated operator. Operator educated employee. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings 110F hot hold less than 4 hours. Operator turned up heat element.
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 156F on plate surface. Operator fixed. Observed 165F.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving above reach in cooler at cook line. Operator removed backpack.
Show the remaining 4 findings ▾
Faucet/handle loose at plumbing fixture. Handwash sink in back food prep area. Operator had maintenance fix.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed tongs.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed solution.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed solution.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon over ready-to-eat cooked chicken, deli meat in protein walk-in cooler. Operator moved to bottom shelf for proper food storage.
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 or process waiver approved by the Division of Hotels and Restaurants specifically for cooked foods packaged after cooling - in walk-in freezer, 2 packs sealed of fish stock labeled 6/28/2025, today is 8/14/2025. See stop sale. Operator states they intend to discontinue reduced-oxygen packaging of cooked foods once fully cooled and do not with to pursue approval for this particular process.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On brunch menu, smoked salmon per operator served raw not marked as raw. Operator updated with asterisk to denote raw foods at time of inspection.
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.
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 or process waiver approved by the Division of Hotels and Restaurants specifically for cooked foods packaged after cooling - in walk-in freezer, 2 packs sealed of fish stock labeled 6/28/2025, today is 8/14/2025. See stop sale. Operator states they intend to discontinue reduced-oxygen packaging of cooked foods once fully cooled and do not with to pursue approval for this particular process.
Carbon dioxide/helium tanks not adequately secured. 4 on back dock, 7 inside door at back of kitchen. Operator secured during inspection.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. In dry store room by walk-in cooler/freezer 2 cans chick peas, 2 cans gherkins, 3 cans kidney beans heavily dented at seams.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. No air gap at dishwashing station before dishwashing machine. Operator hung hose restoring proper air gap.
Raw animal food stored over/not properly separated from ready-to-eat food. In pastry station raw shell eggs over ready-to-eat garnishes and berries in reach-in cooler. In main protein walk-in cooler, raw grouper over ready-to-eat cooked macaroni salad. Operator removed for proper food storage.
Clam/mussel/oyster tags not marked with last date served. No tags marked.
Equipment and utensils not properly air-dried - wet nesting. Near dish room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling shelf in walk-in cooler across from cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under corner prep station by cook line. Operator discarded and replaced, 200ppm.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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. Banquet room dishwashing machine 0ppm chlorine after running and priming three times. Technician took machine out of service to repair, instructed staff to send all dishes to main kitchen for proper sanitation.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door of kitchen two way splitter added, no vacuum breakers. Operator installed at time of inspection.
Walk-in cooler interior/shelves have accumulation of soil residues, produce walk-in cooler, pantry walk-in cooler.
Jul 31, 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 ▾
Floors not constructed to be easily cleanable, smooth, durable. Visible wear of floor in meat walk-in cooler.
May 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 6 high priority.
6 High priority3 Intermediate1 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. Dishwasher Bar(Chlorine 0ppm) after running and priming three times, replacing chlorine. Technician arrived at time of inspection, adjusted machine, chlorine 50ppm. Repeat 3/1/2024.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish in main walk-in freezer inside reduced-oxygen packaging done in house over cooked chicken stock in reduced-oxygen packaging done in house, not in original commercial packaging. Spoke with operator that reduced-oxygen packaging done in house must still be arranged for proper food protection. Operator began rearranging foods at time of inspection.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In pastry area reach-in cooler, cooked apples crumble marked 5/10/2024, today is 5/30/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers in prep area corner: raw mussels (47F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers in prep area corner: raw mussels (47F - Cold Holding) stored overnight per operator. Repeat 3/1/2024.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu no consumer advisory present, poached eggs offered, not indicated as raw.
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 or process waiver approved by the Division of Hotels and Restaurants. Observed in house reduced-oxygen packaging of raw meats, deli meats, cooked foods, fish in 10k bags. Repeat 3/1/2024
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Breakfast and lunch menus provided without consumer advisory. Provided operator with printed advisory, advisory posted at bar.
Floors not constructed to be easily cleanable, smooth, durable. Visible wear of floor in meat walk-in cooler.
Apr 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 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 or process waiver approved by the Division of Hotels and Restaurants. Reduced-oxygen packaging of fish, cooked meats and raw meats stored more than 48 hours.
Mar 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 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 (Chlorine 0ppm) in bar after running and priming three times. Operator had employees bring dishes to main kitchen for proper sanitation
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reach-in cooler drawers at corner of prep area reduced-oxygen packaged raw salmon and grouper packed on site, fully thawed.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk-in freezer observed raw beef over ready-to-eat cooked lobster, no longer commercially packaged. Operator was unable to rearrange foods at time of inspection due to large volumes of food and delivery in freezer.
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 reach-in cooler drawers at corner of prep area, observed reduced-oxygen packaged fish fully thawed in package with label. Also Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed in reach-in cooler drawers at corner of prep area reduced-oxygen packaged raw salmon and grouper packed on site, fully thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach-in cooler right side cook line saute: raw eggs (51F - Cold Holding); raw egg whites (46F - Cold Holding) four under 4 hours per operator. Operator voluntarily discarded the items.
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 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 or process waiver approved by the Division of Hotels and Restaurants. Reduced-oxygen packaging of fish, cooked meats and raw meats stored more than 48 hours.
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 cooler drawers at corner of prep area, observed reduced-oxygen packaged fish fully thawed in package with label.
In-use ice scoop stored on soiled top of ice machine between uses, in far back of kitchen. Operator placed in clean 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.