KELLY GREENS GOLF & CNTRY CLUB
12300 KELLY GREEN BLVD, Fort Myers FL 33908 · (239)466-9570
Last inspected Nov 21, 2025 · 8 visits since September 2023
MAR 24
DEC 24
JAN 25
AUG 25
NOV 25
▼ IMPROVING
5 inspections trending up, 18 points better than where it started.
Rodent activity present as evidenced by rodent droppings found. Observed 5 dried rodent droppings between dry wall and cinder blocks in kitchen near kitchen exit. Operator cleaned between walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Toxic substance/chemical improperly stored bottled beverages at bar. Educated operator on proper storage of chemicals. Operator removed chemicals.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Educated operator on having paper towels at hand wash sink. Operator placed paper towels at hand wash sink.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
No handwashing sign provided at a hand sink used by food employees. Cook line. Educated operator on the importance of having hand wash sign. Operator placed hand wash sign at hand wash sink.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Operator placed cloth in sanitizer.
Aug 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored beverages. Operator removed chemical.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Operator placed paper towels at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meat and rice not date marked in walk in cooler. Operator date marked foods.
Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage on ceiling tiles in kitchen.
Covered waste receptacle not provided in women's bathroom.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at cook line and handwash sink in dishwash area.
Jan 10, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 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. Operator added sanitizer. Rechecked concentration at 100 ppm.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator fixed.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice scoop container stored on floor.
Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
No handwashing sign provided at a hand sink used by food employees. Educated operator on importance of having hand wash sign. Operator placed hand wash sign at hand wash sink.
Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided written procedures.
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. Operator completed form.
No handwashing sign provided at a hand sink used by food employees.
Single-service articles not stored inverted or protected from contamination.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed sanitizer. Rechecked concentration at 300 ppm.
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Rodent activity present as evidenced by rodent droppings found. Observed 5 dried rodent droppings between dry wall and cinder blocks in kitchen near kitchen exit. Operator cleaned between walls.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of dead insects in control device near kitchen exit.
Hole in or other damage to wall. Observed dry wall being replaced in kitchen. Note: Establishment is in the process of repair due to Hurricane Ian.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Nov 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority6 Intermediate3 Basic
Show 10 findings ▾
Toxic substance/chemical improperly stored. Sterno chemical stored by toaster at cook line. Operator removed chemical.
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 variance from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked ribs and cooked chicken wings.
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. Cook line. Educated operator on importance of having paper towels at hand wash sink.
No soap provided at handwash sink. Cook line. Educated operator on importance of having soap at hand wash sink.
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 cooked ribs and cooked chicken wings.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
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. Operator removed fish from packaging.
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.
Hole in or other damage to wall. Observed dry wall being replaced in kitchen.
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.