PELICAN PRESERVE GOLF CLUB, THE CAFE
9802 PELICAN PRESERVE BLVD, Fort Myers FL 33913 · 2399851707
Last inspected May 12, 2026 · 9 visits since March 2024
MAY 24
NOV 24
MAR 25
JAN 26
MAY 26
— STEADY
5 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By stovetop, butter (120F - Hot Holding) for one hour per operator. Operator turned on stove.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with cooked chicken. Operator switched to food grade container.
Handwash sink not accessible for employee use at all times. Observed handwash sink near beverage reach in coolers blocked by brooms. Operator removed brooms.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 150F on plate surface less than 160F. Operator called technician.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage.
Jan 15, 2026Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line butter (109F - Hot Holding)3 hours per operator. Operator voluntarily discarded. Provided operator time as a public health control form and explained use.
Handwash sink used for purposes other than handwashing. In bar used as dump sink for ice. Operator removed and discussed with employees.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 3 on cook line over prep areas. On bar by bagged snacks. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Both large fan covers by cook line with accumulated dust.
Mar 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of keg cooler as soiled. Observed wire shelves over microwave as soiled.
Mar 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar area as soiled.
Handwash sink used for purposes other than handwashing. Observed evidence that hand wash sink at bar area is used for dumping due to lime wedge and straw inside sink. Observed no Paperwork towels at bar hand wash sink.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine cycle at 142F. Directed operator to discontinue use of machine and use 3 Compartment sink or upstairs dish machine until machine is able to properly sanitize dishes.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent by hood system and ansul box as soiled.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Operator moved items for proper storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed interior of keg cooler as soiled. Observed wire shelves over microwave as soiled.
Nov 4, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By stovetop, butter (120F - Hot Holding) for one hour per operator. Operator turned on stove.
Handwash sink used for purposes other than handwashing. Handwash sink at far end bar used as dump sink, no paper towels or soap present. Operator added soap and towels to sink and discussed with staff.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents and surrounding tile, hood system.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cook line in standing water 95F. Operator removed water and utensils to dish room for cleaning and sanitation, discussed with staff.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. At bar triple sink chlorine 0ppm. Operator emptied and replaced the sanitizer, chlorine 50ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In far end cook line right side reach-in cooler, observed tuna salad ambient cooling in covered, thick, dense plastic container. Operator spread out for proper cooling.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, hood, and attached equipment in kitchen with dust.
Single-service articles improperly stored. In service station coffee filters uncovered, single service cups at near end bar uncovered, mot inverted. Operator covered all single service items.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust accumulation in kitchen on tiles, vents, walls and attached equipment.
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In cook line tall rice, raw beef over cooked peppers and onions, sauces. Operator rearranged cooler for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tall two door silver service line walk-in cooler: sour cream (58F - Cold Holding); housemade ranch dressing (57F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); housemade coleslaw (53F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tall two door silver service line walk-in cooler: sour cream (58F - Cold Holding); housemade ranch dressing (57F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); housemade coleslaw (53F - Cold Holding) stored overnight 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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed consumer advisory for operator, operator hungry sign.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust accumulation in kitchen on tiles, vents, walls and attached equipment.
Single-service articles improperly stored. Coffee filters stored uncovered at far end cook line and on front 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.