Fiddlesticks Country Club (main)
15391 Canongate Dr, Fort Myers, FL 33912 · Permanent Food Service · License 4602319
What drove the grade
Menu does not identify ahi tuna contain raw or undercooked animal foods covered by the consumer advisory.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection1 intermediate (fixed on the spot), 6 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 1, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify ahi tuna contain raw or undercooked animal foods covered by the consumer advisory.
Operator identified ahi tuna on menu at time of inspection.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use tong stored on equipment door handle between uses.
Operator removed tong.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing bracelet other than a plain ring on their arms while preparing food at prep area.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean ice buckets not stored inverted above ice machine. Operator stored ice buckets inverted.
Fixed on the spot
Code 25, Single-service items: Single-service pizza containers not stored inverted or protected from contamination at dry storage.
Operator stored single service pizza containers inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under shelves and equipment at bar area.
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.