Forest Country Club
6100 Club Blvd S W, Fort Myers, FL 33908 · Permanent Food Service · License 4602141
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 4 basic (1 repeat)-15
- Safety score85
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 13, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged raw frosting fish stored over cooked chicken wings in walk in freezer. Operator put cooked chicken in proper location.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored by clean food equipment.
Operator removed chemical.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed precooked frozen chicken wings in walk in freezer not date marked. Operator date marked chicken.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sinks at salad prep station blocked by trash container and brooms. Operator removed trash container and broom.
Fixed on the spot
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt/spice containers at end of cook line. Educated operator on importance of labeling. Operator discarded containers.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Operator removed knife.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employees prepping food in back food prep area with no hair restraints. Employees put on hats.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with debris on door frame of beverage reach in cooler at side beverage station.
Operator had employee clean door frame.
Fixed on the spot
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.