PLANTATION GOLF & COUNTRY CLUB - BAR AND GRILLE
10500 DARTINGTON DR, Fort Myers FL 33913 · 239-561-8650
Last inspected Feb 18, 2026 · 11 visits since February 2024
NOV 24
MAR 25
MAY 25
SEP 25
FEB 26
— STEADY
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024032649 | May 3, 2024 | Jul 1, 2024 | $400 |
| 7--2024033171 | May 8, 2024 | Jul 1, 2024 | $200 |
Inspection history
11 visits, newest first
Feb 18, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked chicken and raw ground beef over raw fish in large reach-in cooler back storage area. Operator rearranged for proper food storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass through window, butter packets (66F - Cold Holding) on counter for 45 minutes, not in time as a public health control plan. Operator voluntarily discarded.
Sep 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Bartender handled soiled dishes and person cell phone and then prepared a beverage without washing hands. Spoke with operator, operator washed hands before continuing work.
Dishwasher handled soiled equipment and utensils and then handled clean equipment and utensils without washing hands. Spoke with operator, operator explained to dishwasher, dishwasher properly washed hands and resanitized dishware.
Raw animal food stored over/not properly separated from ready-to-eat food. In dishwashing area, middle reach-in cooler with raw ground beef over raw fish, cooked chicken. Opera rearranged for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front passenger thru window butter (68F - Cold Holding) for 2 hours per operator. Operator time mark for discard and updated time as a public health control form.
May 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; cooked pork sausage (49F - Cold Holding); cheese (57F - Cold Holding) Per operator all items stored in reach-in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; cooked pork sausage (49F - Cold Holding); cheese (57F - Cold Holding) Per operator all items stored in reach-in cooler overnight. See stop sale.
Toxic substance/chemical spray bottle improperly stored with clean glasses. Operator removed spray bottle.
Cutting board has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation at cook line.
Food stored on floor. Water cases on floor at server station.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator removed utensils.
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar next to dishwashing machine, sprayer hose inside prep sink, no air gap. Operator hung the hose to restore required air gap.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In back prep area middle reach-in cooler, raw chicken over raw beef, raw ground beef, raw fish. Operator rearranged unit for proper food protection. Provided operator with safe food storage HR 5030-098 handout and spoke with operator regarding the importance of arranging stored foods by proper cooking temperature.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Chlorine 200+ppm) in back of kitchen. Operator diluted to 100ppm.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) by handwash sink in pantry area. Operator diluted to 50ppm chlorine.
Handwash sink not accessible for employee use at all times. Partially blocked handwash sink at pantry station, garbage can in front of sink. Garbage can was moved to allow full access to sink.
Nov 4, 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in middle tall reach-in cooler on prep line by dishwashing area. Operator rearranged foods for proper storage.
Spray bottle containing toxic substance not labeled. 2 unlabeled bottles under handwash sink at entry to kitchen.
Carbon dioxide/helium tank not adequately secured in far end bar. Operator secured tank.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Tabletop fan over drink bottles in bar heavily soiled with dust.
Opened employee beverage container in a cold holding unit with food to be served to customers. On cook line, over herbs. Operator discarded drink and herbs.
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 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter.
May 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 5 high priority.
5 High priority0 Intermediate1 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. Dishwasher Bar (Chlorine 0ppm) after running continuously. Operator instructed staff to send glassware to main dishwasher area for proper sanitation.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar area hose on sink eliminates air gap by dishwasher. Operator hung the hose.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line reach-in cooler right salad:; assorted soft cheese (54F - Cold Holding); cooked pork sausage (61F - Cold Holding); cooked corn (55F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked boiled eggs (46F - Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F - Cold Holding); cooked mixed vegetable (45F - Cold Holding); raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler right salad:; assorted soft cheese (54F - Cold Holding); cooked pork sausage (61F - Cold Holding); cooked corn (55F - Cold Holding); cooked mushrooms (53F - Cold Holding); cooked boiled eggs (46F - Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F - Cold Holding); cooked mixed vegetable (45F - Cold Holding); raw salmon (45F - Cold Holding); raw chicken (45F - Cold Holding) stored overnight per operator.
Carbon dioxide/helium tanks not adequately secured. 2 unsecured in bar.
Feb 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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 Bar (Chlorine 0ppm) after running 3 cycles. Also in main kitchen Dishwasher (Chlorine 0ppm) after running three times.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Double door reach-in cooler near dishwashing area thermometer reads 40F, actual ambient temperature 55F.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority3 Intermediate0 Basic
Show 7 findings ▾
Bartender handled soiled glassware and then handled clean glassware without washing hands. Spoke with employee about proper handwashing, employee properly washed hands before resuming work.
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 Bar (Chlorine 0ppm) after running 3 cycles. Also in main kitchen Dishwasher (Chlorine 0ppm) after running three times.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Double door silver walk-in cooler by dish machine:; cooked fish (55F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); mozzarella (51F - Cold Holding); blue cheese crumbles (50F - Cold Holding) stored overnight per operator. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line drop in cooler above burners:; raw ground beef (54F - Cold Holding); cooked sliced beef (62F - Cold Holding) for four hours per operator. Foods were immediately submerged in ice water for rapid cooling, within 10 minutes all foods temperature at 41F or below. Corrected on site. Also Double door silver walk-in cooler by dish machine:; cooked fish (55F - Cold Holding); cut tomatoes (53F - Cold Holding); shredded cheddar cheese (54F - Cold Holding); mozzarella (51F - Cold Holding); blue cheese crumbles (50F - Cold Holding) stored overnight per operator. See stop sale.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Double door reach-in cooler near dishwashing area thermometer reads 40F, actual ambient temperature 55F.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No test kit provided in bar area for ware washing. Test kit in main dishwashing area heavily soiled, stuck to counter, not in regular use.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Front counter service station cheese, sour cream, housemade blue cheese dressing marked with discard time, no written plan. Provided operator with time as a public health control form and discussed use.
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.