Club at Shell Point-Vue

17500 On Par Blvd Ste 100, Fort Myers, FL 33908 · Permanent Food Service · License 4607237

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 7, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
2 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct72026

Routine inspection

8 violations found

First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
- 2 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed baked potato 120°F hot hold less than 4 hours. Operator placed baked potato in hotter part of steam table.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw chopped beef stored over cooked turkey in walk in cooler. Operator placed raw beef in proper location.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with dried food debris on can opener.
  Operator cleaned can opener.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink on side wait station blocked by chair. Operator removed chair.
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
  Observed chill sticks used for cooling stored directly on top of shelving in walk in freezer. Operator placed chill sticks on clean sheet tray.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Operator inverted containers.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cellphone stored at cook line prep area. Operator removed cellphone.
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.