GULF HARBOUR GOLF & COUNTRY CLUB
14500 VISTA RIVER DR, Fort Myers FL 33908 · 239.433.5111
Last inspected Jan 21, 2025 · 5 visits since September 2023
SEP 23
DEC 23
OCT 24
JAN 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Meatballs 125F hot hold less than 4 hours. Operator turned up heat element.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Sliced tomatoes 46F cold hold, cut melon 49F cold hold more than 4 hours. Operator discarded time/temperature control for safety foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sliced tomatoes 46F cold hold, cut melon 49F cold hold more than 4 hours in 8 door reach in cooler at cook line. Stop Sale. Educated operator in maintaining foods at 41F or below. Operator discarded time/temperature control for safety foods.
Toxic substance/chemical improperly stored by food items. Educated operator on proper storage of chemicals. Operator removed chemical.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed establishment conducting reduced oxygen packaging with cooked seafood and cooked meat dated 12/20/24 in walk in freezer. Stop sale. Operator discarded seafood.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed establishment conducting reduced oxygen packaging with cooked seafood and cooked meat.
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 with raw meats, cooked seafood, and cooked meat.
Reduced oxygen packaged sous vide or cook-chill food transported to a satellite location of the same business entity without being equipped with electronic monitoring devices.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense chopped tomatoes.
Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on floor in walk in freezer.
Food not stored at least 6 inches off of the floor. Observed bag of sugar stored on floor in back food prep area across from walk in freezer. Operator placed sugar off of floor.
Nonfood-contact surface soiled with dust. Ceiling fan in dishwash area and ice machine vent.
Silverware/utensils stored upright with the food-contact surface up. Forks at spoons at wait station. Educated operator on proper storage of utensils.
Single-service articles not stored inverted or protected from contamination. Coffee filters.
Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on importance of labeling.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut melon 48F cold hold in 8 door reach in cooler at cook line more than 4 hours. Observed Swiss cheese 48F cold hold, cheddar cheese 46F cold hold more than 4 hours. Stop Sale. Operator discarded foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Meatballs 125F hot hold less than 4 hours. Operator turned up heat element.
Toxic substance/chemical improperly stored on top of espresso machine. Operator removed chemical.
Handwash sink used for purposes other than handwashing. Observed spray stored in hand wash sink in dishwash area. Educated operator on importance of hand wash sink only.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having maximum registering thermometer.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar.
Ceiling/ceiling tiles/vent soiled with accumulated gray-like substance in dishwash area.
Old labels stuck to food containers after cleaning. Operator removed old label.
Reach-in cooler interior/shelves have accumulation of soil residues drawer bread storage reach in coolers at cook line.
Silverware/utensils stored upright with the food-contact surface up. Forks at wait station. Operator washed forks.
Single-service articles not stored inverted or protected from contamination. Container at wait station. Operator inverted containers.
Wet mop not stored in a manner to allow the mop to dry in dishwash area. Educated operator on hanging mop to dry
Wet wiping cloth not stored in sanitizing solution between uses. Operator discarded cloth.
Working containers of food removed from original container not identified by common name. Flour and sugar bins.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store soiled spatula. Operator removed spatula.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having high temperature dishmachine test strips.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink nearest kitchen office and hand wash sinks in dishwash area. Operator placed paper towels at hand wash sink.
No soap provided at handwash sink. Hand wash sink nearest kitchen office. Operator placed soap at hand wash sink.
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.
In-use ice scoop stored on top of ice machine surface between uses. Educated operator on proper storage of ice scoops.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 52F cold hold and butter pats 50F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having high temperature measuring device for dishmachine.
Nonfood-grade basting brush used in food. Operator discarded paint brush.
Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks stored on floor in walk in freezer.
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.
Floor soiled/has accumulation of debris underneath spray table of dishmachine.
Ice buildup in walk-in freezer.
In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop.
Silverware/utensils stored upright with the food-contact surface up. Forks.
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.