MIROMAR LAKES GOLF CLUB
18520 W MIROMAR LAKES BLVD, Miromar Lakes FL 33913 · 239.390.5150
Last inspected Apr 1, 2026 · 10 visits since December 2023
OCT 24
DEC 24
MAR 25
SEP 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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 housemade tomato sauce (47F - Cooling) cooling overnight per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024033760 | May 9, 2024 | Jun 24, 2024 | $400 |
Inspection history
10 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
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 housemade tomato sauce (47F - Cooling) 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 housemade tomato sauce (47F - Cooling) cooling overnight per operator.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quaternary test kit used to check chlorine dishwashing machine. Spoke with operator regarding proper use of test strips.
Juice packaged in the establishment that has not been specifically processed to prevent, reduce, or eliminate the presence of pathogens not bearing a warning label. Operator selling unpasteurized juice in house lacking warning label. Discussed addition of label to containers of juice. Operator began producing labels at time of inspection.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pan storage over cook line equipment with accumulation of dust.
Portable fire extinguisher gauge in red zone. For reporting purposes only. By dry storage room next to walk-in cooler.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
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. Dishwasher (Chlorine 0ppm), sanitizer empty. Operator replaced and primed, chlorine 50ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station reach-in cooler cooked tuna salad (45F - Cold Holding); cooked chicken salad (46F - Cold Holding); blue cheese crumbles (47F - Cold Holding); cooked egg salad (44F - Cold Holding) for 2 and a half hours per operator. Operator states cooler was opened frequently during busy lunch. Operator iced down all foods and called technician for service.
Carbon dioxide/helium tanks not adequately secured. 1 inside by bibb in box soda storage, one outside back door not chained with others.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw whole muscle beef and raw ground beef stored on same sheet tray in walk-in cooler. Operator separated the meats for proper food storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on dinner menu per operator served raw, not marked as raw. Operator marked with an asterisk to denote raw and began updating menus at time of inspection.
Single-service articles improperly stored. Uncovered coffee filters in box in dry storage.
Unnecessary items/unused equipment on the premises. Observed pink curing salt containing nitrites in dry storage area, per operator not used in years. Operator states they do not use curing salt in any current foods and do not currently wish to pursue a process waiver for use. Operator removed curing salt from kitchen.
Dec 19, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
Recorded at 4529 BAYSHORE RD, N Ft Myers — this licence has since moved.
0 High priority0 Intermediate0 Basic
Oct 15, 2024Inspection 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 ▾
Carbon dioxide/helium tanks not adequately secured. 9 unsecured tanks outside back door to kitchen.
Floor soiled/has accumulation of debris under bar equipment.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line. Operator discussed with employees changing bucket more frequently.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, housemade blue cheese dressing marked 4/13/2024, Cobb dressing containing eggs labeled 4/24/2024, today is 5/9/2024.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk-in cooler, housemade blue cheese dressing marked 4/13/2024, Cobb dressing containing eggs labeled 4/24/2024, today is 5/9/2024.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touch soiled dishware, face and soiled apron with gloves, then handle clean dishware. Spoke with employee and person in charge about need to wash hands and change gloves after touching and soiled area or part of body before returning to touching clean dishware or handling food. Employee changed gloves and washed hands after speaking with person in charge. Repeat 12/6/2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. salad station reach-in cooler:; cooked egg salad (45F - Cold Holding); cooked tuna salad (44F - Cold Holding); cooked chicken salad (44F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked corn (50F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cooked eggs (46F - Cold Holding); sliced assorted cheese (44F - Cold Holding); fresh mozzarella (44F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salad station reach-in cooler:; cooked egg salad (45F - Cold Holding); cooked tuna salad (44F - Cold Holding); cooked chicken salad (44F - Cold Holding); cut tomatoes (46F - Cold Holding); cooked corn (50F - Cold Holding); blue cheese crumbles (49F - Cold Holding); cooked eggs (46F - Cold Holding); sliced assorted cheese (44F - Cold Holding); fresh mozzarella (44F - Cold Holding) stored overnight per operator. Repeat 12/6/2023
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. Cooked beef chili, cooked pork, cooked lasagna in walk-in freezer, per operator previously refrigerated, frozen, and thawed, no date tracking.
Per operator, 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. Repeat 12/6/2023.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents in front part of kitchen over cook line, dishwashing area, steam wells.
Feb 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Dec 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Dec 6, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority6 Intermediate1 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. 2 dented cans of tomato sauce in dry storage room.
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 in bar (Chlorine 0ppm) after running and priming three times. Operator will send dishware to main kitchen for proper sanitation.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed bartender garnish drink with citrus, no gloves bare hands touching food. Spoke with operator and chef about proper utensil and glove use.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook use wiping cloth to wipe up spill on floor, then handle food, no glove change or handwash. Spoke with operator and chef about glove usage and handwashing. Operator spoke with employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door reach-in cooler left side back prep line near dry storage:; cooked beef sauce (67F - Cold Holding); cooked vegetables soup (65F - Cold Holding); housemade tomato sauce (66F - Cold Holding) for three and a half hours per operator. Operator voluntarily discarded all products. Also Salad station reach-in cooler:; cut tomatoes (45F - Cold Holding); cooked tuna salad (47F - Cold Holding); cooked eggs (50F - Cold Holding); for one hour per operator. Operator moved foods to different cooler for proper cooling and storage. Corrective action taken.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs on menu with no consumer advisory/reminder, per operator served undercooked.
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 dishwashing area. Operator placed paper towels at sink.
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.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Repeat 3/17/2023.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm), both buckets on cook line. Operator replaced sanitizer buckets.
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.