OLDE HICKORY GOLF CC
14670 OLDE HICKORY BLVD, Fort Myers FL 33912 · 239.768.2400x112
Last inspected Feb 11, 2026 · 7 visits since March 2024
MAY 24
OCT 24
FEB 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Renewed at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food, other raw animal foods. Raw tuna over ready-to-eat sauces in salad station tall cooler, raw duck over raw whole muscle beef in walk-in cooler. Operator rearranged all products for proper good storage.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (90F - hot holding) for 3.5 hours per operator. Operator states they will keep butter properly hot held and moved to stove for reheating.
Clam/mussel/oyster tags not marked with last date served. All tags, less than 10 total. Operator added date at time of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit for dishwashing machine.
Show the remaining 3 findings ▾
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 in dishwashing area.
Wall soiled with accumulated grease, food debris, and/or dust. Dust buildup on walls in dishwashing area.
Oct 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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 salad station reach-in cooler raw tuna and on cook line in cooler drawers raw snapper in reduced-oxygen packaging with label to remove, fully thawed.
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 salad station reach-in cooler raw tuna and on cook line in cooler drawers raw snapper in reduced-oxygen packaging with label to remove, fully thawed.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers above dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf over salad station reach-in cooler.
Feb 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler cook line left drop in silver cooler, raw shrimp (45F - Cold Holding); cooked onions and peppers (48F - Cold Holding); shredded jack cheese (49F - Cold Holding); mozzarella (48F - Cold Holding) for 3 hours per operator. Operator filled out time as a public health control form during inspection and implemented 4 hour discard time for foods in unit.
No paper towels or mechanical hand drying device provided at handwash sink in server side station for alcohol. Operator placed towels at sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed missing date marks on foods prepared 1 to 2 days ago per operator. Per operator old labels were left on when cleaning and were not updated. Operator relabeled all foods.
Soap dispenser at handwash sink not working/unable to dispense soap right side entrance to bar.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On alcohol reach by dish machine outside beer walk-in cooler. Next to triple sink in kitchen on clean dishware, operator removed all beverages.
Oct 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Spray bottle containing toxic substance not labeled. 2 unlabeled, one in pantry station, one in mop sink room. Both were labeled during inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee food over clean dishware dishwashing area, open employee beverage in main kitchen reach-in cooler with food, on shelf next to clean dishware, all items were moved to separate location.
Old labels stuck to food containers after cleaning. In reach-in coolers and walk-in cooler, observed old date marking labels on containers. Operator removed and updated.
May 21, 2024Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler across from fryer cooked potatoes (48F - Cold Holding); cooked onions (47F - Cold Holding); raw shrimp (48F - Cold Holding); cooked shrimp (47F - Cold Holding); cut tomatoes (49F - Cold Holding) for 2 hours per operator. Operator removed all items to walk-in cooler for rapid cooling, discontinued use of cooler, and called technician.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm) in main kitchen. Operator drained the sink and spoke to technician already on site.
Wet wiping cloth not stored in sanitizing solution between uses. 2 in bar area not stored in solution. Operator placed into sanitizer bucket.
May 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In pantry tall reach-in cooler, thawed tuna held in reduced-oxygen packaging from establishment. Also raw salmon in walk-in cooler, thawed, in reduced-oxygen packaging from establishment.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Renewed at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In pantry tall reach-in cooler, thawed tuna held in reduced-oxygen packaging from establishment. Also raw salmon in walk-in cooler, thawed, in reduced-oxygen packaging from establishment.
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 reduced-oxygen packaging occurring in-house, raw meats, cooked held more than 48 hours in walk-in cooler, walk-in freezer, reach in coolers.
Wall soiled with accumulated grease, food debris, and/or dust. Accumulation of dust on kitchen walls on prep line, front line, attached shelving of cook line.
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.