Myerlee Country Club
1380 Myerlee Country Club Blvd, Fort Myers, FL 33919 · Permanent Food Service · License 4601154
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection1 intermediate, 4 basic-7
- Safety score93
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 29, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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 frozen sauce not date marked.
Basic4
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior fan guard have accumulation of dust-like residues.
4 door reach in cooler across from employee break table.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Operator inverted containers.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath shelving in back far corner in dry storage at end of shelving.
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.