Cypress Lake Golf Club

6767 Winkler Rd, Fort Myers, FL 33919 · Permanent Food Service · License 4600320

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit door.High priority, repeat · no follow-up needed · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 5 intermediate (fixed on the spot, 1 repeat), 5 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

12 violations found

First visitOct 14, 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.
12 violations found:
- 2 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed tomato sauce date marked 10/02/26. Stop Sale. Operator discarded tomato sauce.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit door.
  Educated operator on the importance of having vacuum breaker.
  Repeat violation
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed opened ham not date marked in walk in cooler. Operator had employee date mark ham.
  Fixed on the spot
- Code 11, Employee health: 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.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with dried food debris behind slicer guard.
  Employee cleaned slicer.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed soiled scoops stored inside handwash sink near dessert reach in freezer. Operator removed scoop.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink at bar.
  Educated operator on importance of having paper towels. Operator placed napkins at handwash sink.
  Fixed on the spotRepeat violation
Basic5
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Operator removed employee beverage.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on top of warewashing machine.
  Employee started cleaning dishmachine.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed chlorine concentration at 0 ppm. Operator added more sanitizer.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Observed broken tiles on floor at end of cook line near dishwash area. Operator called maintenance.
  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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.