ST CHARLES YACHT CLUB
15900 ST CHARLES HARBOUR BLVD, Fort Myers FL 33908 · 941.466.2007
Last inspected Jan 15, 2026 · 7 visits since September 2023
MAR 24
SEP 24
DEC 24
SEP 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food/ice received from unapproved source/no invoice provided to verify source. Observed no invoice for repackaged frozen fish and package not labeled. See Stop Sale. Operator discarded fish.
Raw animal food stored in same container as ready-to-eat food. Observed container of raw tuna stored over ready to eat lettuce. Operator placed raw tuna on bottom. Educated operator on proper separation of raw foods.
Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottle.
In-use ice scoop stored on top of ice machine between uses.
Show the remaining 1 finding ▾
In-use tongs stored on equipment door handle between uses.
Sep 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw lamb stored over creme brulee. Operator switched trays.
Toxic substance/chemical improperly stored by bottled beverages at bar. Operator removed chemical.
Bowl or other container with no handle used to dispense blue cheese.
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 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 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed tray of raw ground beef stored over trays of raw fish. Operator switched trays.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Educated on proper concentration. Operator redid sanitizer.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
No soap provided at handwash sink at bar. Operator placed soap at bar.
Spray bottle containing toxic substance not labeled. Operator discarded bottle.
Accumulation of debris on exterior of warewashing machine.
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 opened up packages before leaving inspection.
Food not stored at least 6 inches off of the floor. Observed bottled water on floor in dry storage.
Working containers of food removed from original container not identified by common name. Salt container.
Sep 25, 2024Inspection 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 ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine concentration at 200 ppm. Operator redid sanitizer.
Clam/mussel/oyster tags not marked with last date served.
In-use ice scoop stored on top of ice machine between uses. Operator corrected storage of ice scoop.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburger stored on same tray with precooked meats in walk in cooler. Educated operator on proper separation of raw animal. Operator properly separated raw animal foods.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator changed sanitizer.
No soap provided at handwash sink in beverage/wait station. Operator placed soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meats and cold cut not date marked in walk in cooler.
Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in dry storage. Operator fixed.
Soiled dry wiping cloth in use. Operator discarded cloth.
Wiping cloth sanitizing solution stored on the floor. Operator corrected.
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up glove from floor not washing hands and changing gloves. Educated employee. Employee washed hands and put on new gloves.
Nonfood-grade bags used in direct contact with kiwi. Operator removed bag.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces in reach in cooler at end of cook line. Operator placed raw eggs on bottom shelf.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
Handwash sink not accessible for employee use at all times. Observed hand wash sink at end of cook line near back kitchen exit blocked by door. Operator removed door.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs, burgers, and tuna on menus.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Educated operator on having testing thermometer for 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. Operator completed form before leaving 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 meat.
Accumulation of debris on exterior of warewashing machine.
In-use wet wiping cloth/towel used under cutting board.
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.