SANIBEL HARBOUR YACHT CLUB
15051 PUNTA RASSA RD, Fort Myers FL 33908 · 239-333-4200
Last inspected Jan 30, 2026 · 8 visits since November 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sour cream 45F cold hold, salsa 45F cold hold less than 4 hours. Operator turned down reach in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded.
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at hand wash sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta salad 49F cold hold less than 4 hours. Educated operator on importance of maintaining temperature at 41F or below. Operator turned down reach in cooler.
Floor soiled/has accumulation of debris underneath equipment in kitchen. Educated operator on importance of cleaning underneath equipment.
Food storage container/container lid cracked or broken. Operator discarded lid.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
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. Observed chlorine concentration at 0 ppm. Operator called technician and set up three compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Sour cream 45F cold hold, salsa 45F cold hold less than 4 hours. Operator turned down reach in cooler.
Floor soiled/has accumulation of debris underneath equipment in kitchen.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in women's accessible restroom. Operator placed paper towels at hand wash sink.
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. Operator removed fish from packaging.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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. Operator completed form.
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.