SPRING RUN GOLF CLUB MAIN DINING
9501 SPRING RUN BLVD, Estero FL 34135 · 239.949.0707
Last inspected Apr 30, 2026 · 10 visits since July 2023
FEB 24
OCT 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. 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 beef in reach in cooler on cook line. Operator moved to proper storage.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $450
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025069937 | Sep 5, 2025 | Dec 22, 2025 | $250 |
| 7--2023045361 | Jun 29, 2023 | Aug 24, 2023 | $200 |
Inspection history
10 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Bag of carrots and box of cabbage on floor in walk in cooler. Operator moved to proper storage.
Apr 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink for manual sanitization.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food stored on floor. Bag of carrots and box of cabbage on floor in walk in cooler. Operator moved to proper storage.
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
Show 15 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm). Operator set up triple sink for manual sanitization.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat english muffins in reach in cooler. Operator moved to proper storage.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler on cook line. Operator moved to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pasta (59F - Cold Holding); smoked salmon (59F - Cold Holding); cut tomatoes (58F - Cold Holding); sliced cheese (59F - Cold Holding); cut lettuce (60F - Cold Holding); lobster (60F - Cold Holding); tuna salad (60F - Cold Holding); egg salad (60F - Cold Holding); chicken salad (60F - Cold Holding); potato salad (60F - Cold Holding) held overnight in reach in cooler per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pasta (59F - Cold Holding); smoked salmon (59F - Cold Holding); cut tomatoes (58F - Cold Holding); sliced cheese (59F - Cold Holding); cut lettuce (60F - Cold Holding); lobster (60F - Cold Holding); tuna salad (60F - Cold Holding); egg salad (60F - Cold Holding); chicken salad (60F - Cold Holding); potato salad (60F - Cold Holding) held overnight in reach in cooler per operator.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 with forms. Employees read and signed.
No soap provided at handwash sink at inside and outside bar.
Proof of required state approved employee training not available 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 at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in prep kitchen.
Food stored on floor. Bag of carrots and box of cabbage on floor in walk in cooler. Operator moved to proper storage.
No handwashing sign provided at a hand sink used by food employees at inside and outside bar.
Sep 5, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is set up for hot water sanitization Dishwasher (Temperature 150.5 F).
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life.
Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from previous inspection dated 03-05-2025
Food stored on floor. In walk in freezer.
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is set up for hot water sanitization Dishwasher (Temperature 150.5 F).
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler was 1 quart of house prepared cheese sauce and 1 quart of house prepared marinara with preparation date of 08-11, exceeding the seven day shelf life.
Clam/mussel/oyster tags not marked with last date served. This is a repeat violation from previous inspection dated 03-05-2025
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon not identified as raw on breakfast menu. Operator reprinted menus during inspection.
Spray bottle containing toxic substance not labeled. At dish machine
Food stored on floor. In walk in freezer.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
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. Technician arrived during the visit and began repairs. Facility also has another large machine for use until repairs are complete. Dishwasher (Chlorine 0ppm)
Clam/mussel/oyster tags not marked with last date served. Discussed procedure with Chef.
Exterior of ice machine had mold-like build-up.
Oct 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs were stored directly above ready to eat sliced meat in the reach-in cooler in the pizza kitchen. Chef moved to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives on top of the bar for less than four hours at improper temperature. Chef placed in cooler and educated staff on the importance of cold holding. blue cheese stuffed olives (71F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflector on the large ice machine observed to have mold-like growth.
No paper towels or mechanical hand drying device provided at handwash sink at the bar.
No soap provided at handwash sinks at the bar.
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.
No handwashing sign provided at both hand sinks used by food employees at the bar.
Feb 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Cake slices observed in non-food-grade containers in direct contact with the container.
Garbage can located outside has no lid or lid open/broken. Chef stated he has placed multiple calls to waste removal vendor, who has not yet fixed the missing lid.
Oct 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed two cartons of half and half in the server reach in measuring 48F and 50F. Chef stated product was placed in this unit less than four hours prior and discarded all product in the unit. **Corrected on Site" Sliced tomatoes and diced tomatoes in the make station on the cook line measured 46F and 47F, respectively. Chef found unit not operating and found the GFS was tripped. Breaker turned on, unit turned on. Chef stated tomatoes had been cut less than 4 hours prior and moved to tall cooler for rapid cool down.
Carbon dioxide/helium tanks not adequately secured. Observed 2 tanks unsecured in the far server station. One CO2 tank observed unsecured in the (Pizza) kitchen.
Exterior lip around the large ice machine bin observed with slimy build-up. Chef cleaned the soiled area.
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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 unable to access signed reporting agreements. Repeat 3/21/2023.
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 or variance approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats, cooked foods and commercially processed meats. This is a repeat violation from 3/21/2023.
Boxes of food stored on floor in both walk-in freezers. Repeat 3/21/2023.
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.