GATEWAY GOLF
12091 GATEWAY GREENS DR, Fort Myers FL 33913 · 239.561.1030
Last inspected Jun 3, 2026 · 9 visits since March 2024
SEP 24
JAN 25
AUG 25
MAR 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026022039 | Mar 30, 2026 | May 27, 2026 | $400 |
| 7--2016009010 | Feb 10, 2016 | Mar 7, 2016 | $200 |
Inspection history
9 visits, newest first
Jun 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Nonfood-grade bags used in direct contact with herbs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mozzarella cheese 48F cold hold, sliced tomatoes 50F cold hold overnight in lower portion of pizza prep reach in cooler. Stop Sale. Educated operator on maintaining temperatures at 41F or below. Operator discarded foods.
Toxic substance/chemical improperly stored by container of coffee beans. Operator placed chemical on bottom shelf.
Handwash sink not accessible for employee use at all times. Observed handwash sink behind front grill bar near walk in cooler blocked by cart. Operator removed cart.
Handwash sink used for purposes other than handwashing. Observed egg cutter stored in handwash sink in salad prep station. Operator removed egg cutter.
No soap provided at handwash sink at in side grill bar. Operator placed soap at handwash sink and handwash sink in back beverage/wait station.
Ceiling/vent soiled with accumulated gray-like substance. Dishwasher area.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor near ice machine. Operator placed ice buckets off of floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on prep table. Operator removed cellphone.
No handwashing sign provided at a hand sink used by food employees. Inside grill bar. Operator placed sign at handwash sink.
Mar 30, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in front of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep area in front of cook line, dust on vents. Vent covers in beer reach-in cooler with dust and debris accumulation.
Single-service articles improperly stored. Uncovered tea filters in hallway behind bar area.
Mar 30, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority2 Intermediate2 Basic
Show 8 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 outside bar area. Sanitizer bottle completely, empty, operator instructed employees to send dishware to main kitchen until chlorine could be replaced.
Rodent activity present as evidenced by rodent droppings found. In outside, separate pool bar, 1 on top of back bar between drink bottles, under this counter 15 droppings observed under equipment, under reach-in cooler back right corner approximately 20, in front corner by dishwashing area 15 on floor, 10 in dishwasher debris trap, under front right bar service area 8 observed. No evidence inside of kitchen or attached buildings.
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. Lower part right reach-in cooler mozzarella (49F - Cold Holding); house made coleslaw (49F - Cold Holding); sliced tomatoes (49F - Cold Holding) overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lower part right reach-in cooler mozzarella (49F - Cold Holding); house made coleslaw (49F - Cold Holding); sliced tomatoes (49F - Cold Holding) overnight per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in front of cook line.
Spray bottle containing toxic substance not labeled. 2 in dishwashing area, operator labeled both.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over prep area in front of cook line, dust on vents. Vent covers in beer reach-in cooler with dust and debris accumulation.
Single-service articles improperly stored. Uncovered tea filters in hallway behind bar area.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler cooked seafood gumbo (53F - Cooling) overnight per operator, stored in plastic container densely filled.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back line soiled. Operator removed to dishwashing area for cleaning and sanitizing.
Handwash sink not accessible for employee use at all times. Inspected hallways banquet area of kitchen at entrance, handwash sink blocked with racks and dishes in sink. Operator cleared for proper use.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test kit provided, establishment uses quaternary sanitizer.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at outside pool bar. Operator placed at sink.
Floor soiled/has extreme accumulation of debris under shelving in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets and doors of tall reach-in freezer at far end kitchen cook line, reach-in coolers in banquet prep area.
Standing water in bottom of reach-in-cooler. Main black bar reach-in cooler.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Toxic substance/chemical improperly stored. Far corner by cook line prep area, under counter, cleaning chemical next to vinegar. Operator removed foods from chemicals for proper storage.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling and vents throughout kitchen.
Food stored on floor under shelving of walk-in cooler, walk-in freezer in main kitchen and outside walk-in freezer.
Plumbing system in disrepair. Back part of bar near walk-in cooler for beer handwash sink with leak.
Stored food not covered. In main kitchen walk-in cooler soups and cooked sausages not stored covered.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled on back prep line. Operator cleaned and sanitized blade.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On breakfast menu, poached eggs and smoked salmon served raw/undercooked per operator, not marked as raw. Operator updated menu at time of inspection and reprinted, denoting raw foods with an asterisk.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent by pantry, prep area by office.
Equipment in poor repair. Gaskets in outside bar coolers torn.
Food stored on floor. Outside walk-in cooler buckets potatoes on floor. Outside walk-in freezer boxes bread on floor. Inside walk-in cooler buckets picked, eggs on floor. Operator began moving foods off floor at time of inspection.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed soda gun and ice scoop in outside bar in soiled standing water. Observed pizza paddle with food contact side stored on floor next to pizza oven. Operator cleaned and sanitized all equipment.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two in reach-in cooler in back room behind bar. One in pantry station tall reach-in cooler. Operator removed all open beverages.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back reach-in cooler on prep line; cooked mushroom sauce (47F - Cooling); cooked beef sauce (46F - Cooling) overnight per operator. Also in walk-in cooler cooked pea soup (50F - Cooling)stored overnight per operator. Operator discarded the foods.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At tall reach-in cooler at entrance to cook line, cooked pickled onions labeled 4/21/2024, today is 5/8/2024. In walk-in cooler cooked clam chowder marked 4/30/2024. Operator discarded the foods.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. At tall reach-in cooler at entrance to cook line, cooked pickled onions labeled 4/21/2024, today is 5/8/2024. In walk-in cooler cooked clam chowder marked 4/30/2024.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Back reach-in cooler on prep line; cooked mushroom sauce (47F - Cooling); cooked beef sauce (46F - Cooling) overnight per operator. Operator discarded foods. Walk-in cooler cooked pea soup (50F - Cooling) stored overnight per operator. Operator discarded the foods.
Clam/mussel/oyster tags not marked with last date served. 4 unmarked tags.
Handwash sink not accessible for employee use at all times. Handwash sink in banquet prep area blocked with dolly and carts. Operator cleared the sink for use.
Interior of microwave has accumulation of food debris.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line drop in cooler housemade buttermilk ranch (46F - Cold Holding); sour cream (48F - Cold Holding) for one hour per operator. Operator iced down foods for quick cooling, provided operator with time as a public health control form.
Handwash sink not accessible for employee use at all times. Blocked with water bottles and equipment in banquet prep area. Also back bar prep area near walk-in cooler sink blocked with empty kegs. Operator cleared sink for use.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor soiled/has accumulation of debris. Heavy accumulation of soil residues and debris under bar equipment, back bar prep equipment.
Sanitizer bucket stored above equipment and utensil on prep table by chefs office. Operator moved to bottom shelf for proper storage.
Marked exit/path to marked exit blocked. For reporting purposes only. Carts and equipment blocking marked exit behind bar.
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.