SHADOW WOOD PRESERVE CLUB
6900 SHADOW CREEK BLVD, Fort Myers FL 33908 · 239.992.6000
Last inspected Apr 8, 2026 · 7 visits since October 2023
MAR 24
NOV 24
MAR 25
OCT 25
APR 26
— STEADY
5 inspections within 17 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 hot dogs 52F cold hold more than 4 hours in drawer reach in cooler at cook line. Stop Sale. Operator discarded time/temperature control for safety foods.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed one 6lb can of beans and one 6lb can of tomatoes dented. Operator discarded cans.
Nonfood-grade bags used in direct contact with oranges, herbs, and vegetables in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauerkraut 45F cold hold more than 4 hours. Stop Sale. Operator discarded sauerkraut. Observed hot dogs 45F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator placed time/temperature control for safety foods in working reach in cooler.
Clam/oyster tags not marked with last date served.
Show the remaining 4 findings ▾
Food-contact surface soiled with food debris. Microwave oven. Operator cleaned microwave oven during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator removed employee beverage.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed coldcut meats and cooked foods in walk in cooler and walk in freezer not removed from reduced oxygen packaging within 48 hours. Stop Sale. Operator discarded foods.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs 52F cold hold more than 4 hours in drawer reach in cooler at cook line. Stop Sale. Operator discarded time/temperature control for safety foods.
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.
Condensation or other drainage not disposed of according to law. Observed water dripping from ac vent in kitchen. Operator has container in place to catch drips and work order un place to fix.
Floor soiled/has accumulation of debris underneath shelving in dry storage.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
Reach-in cooler shelves with rust that has pitted the surface. Upright reach in cooler across from oven.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of refried beans. Operator separated can to be returned to distributor.
Nonfood-grade bags used in direct contact with peppers. Educated operator on importance of storing food in food grade containers. Operator switched to food grade containers.
Clam/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area and beverage/wait station. Operator placed paper towels at hand wash sinks.
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. Observed establishment using reduced oxygen packaging with raw meats and poultry. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Beverage/wait station reach in cooler.
Floor area at cook line across from stove covered with standing water.
Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler interior/shelves have accumulation of soil residues. Beverage reach in cooler at beverage/wait station.
Nov 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with herbs. Operator placed herbs in food grade container.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
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.
Equipment and utensils not properly air-dried - wet nesting.
Food storage container/container lid cracked or broken. Beverage wait station.
Working containers of food removed from original container not identified by common name. Flour and sugar containers.
Mar 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate3 Basic
Show 9 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 changed sanitizer. Rechecked concentration at 100ppm.
Clam/mussel/oyster tags not marked with last date served.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage wait station used as a dump sink. Educated operator on hand wash only.
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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at banquet service area not wrapped.
Bowl or other container with no handle used to dispense flour.
Current Hotel and Restaurant license not displayed.
Employee beverage container in ice machine/ice bin. Walk in cooler.
Dec 4, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded.
0 High priority4 Intermediate1 Basic
Show 5 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with precooked meats and cooked chowder.
Handwash sink not accessible for employee use at all times. Hand wash sink in dishwash area blocked by cart. Educated operator on importance of having hand wash sink unblocked. Operator moved cart.
Handwash sink used for purposes other than handwashing. Observed hand wash sink in wait/beverage station used as a dump sink.
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. Observed establishment using reduced oxygen packaging with raw meats and precooked meats.
Condensation or other drainage not disposed of according to law. Observed condensation dripping from top of reach in cooler above food. Reach in cooler at end of cook line nearest dishwash area.
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.