SANCTUARY GOLF CLUB
2801 WULFERT RD, Sanibel FL 33957 · 239-275-8612
Last inspected Apr 23, 2026 · 9 visits since August 2023
JUN 24
OCT 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on cooks line cooler. Operator moved foods to proper storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Feb 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In pantry station reach in cooler, shrimp salad with a production date of 02-10-2026, exceeding 7 day date marking requirements.
Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated with the last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind main bar has a mold like buildup inside.
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.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Toro, frozen in site then pulled to thaw without date marking when food was thawed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In pantry station reach in cooler, shrimp salad with a production date of 02-10-2026, exceeding 7 day date marking requirements. This is a repeat violation from the previous inspection dated 09-11-2025
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct violations in order to meet inspection standards.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table and at pantry station line. Observed operator correct violations in order to meet inspection standards.
No handwashing sign provided at a hand sink used by food employees. At hand sink in banquet room bar. Provided operator with DBPR Form HR 5030-111
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and raw beef in cooler drawer on cooks line. Operator moved foods to proper storage.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Caramelized onions on cooks line not date marked.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
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. Employee coffee on shelf of make table on cooks line.
Jan 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority5 Intermediate1 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on cooks line cooler. Operator moved foods to proper storage
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and.5 quart of caesar spdressing with a prepared date of 10-16-2024
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and.5 quart of caesar spdressing with a prepared date of 10-16-2024 Operator has 8 pounds of frozen tuna that has been placed under reduced oxygen packaging on site without a HACCP plan of process waiver.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station dressing (55 F - Cold Holding); ranch (51 F - Cold Holding). Foods were moved to walk in cooler to rapidly cool
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from previous inspection dated 06-20-2024
No proof of required state approved employee training provided for employee hired more than 60 days ago. 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. Proof not provided for all employees
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. Operator has frozen tuna that has been placed under reduced oxygen packaging on site.
Bowl or other container with no handle used to dispense food. Ramekins used as scoops in prepared rice and pico de gallo in pantry station. Oper removed ramekins
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. No reporting agreements available. Emailed operator DBPR Form HR 5030-103 and they were printed and completed during inspection Repeat from 12-20-2023
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple sauces/dressings in pantry cooler not date marked.
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of soda in reach in pantry cooler. Operator removed
Dec 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. One number 10 can of mandarins oranges with a deploy dented rim.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. 1.5 lbs of Ahi Tuna not held frozen after being packaged onsite using a reduced oxygen packaging method
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. Emailed operator DBPR Form HR 5030-103 Employee Health Reporting Agreement.
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.
Employee with no hair restraint while engaging in food preparation. Multiple team members working in kitchen without hair restraints.
Aug 24, 2023□ 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. Operator placing chicken, fish and beef under reduced oxygen packaging without a HACCP plan
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.