San Carlos Golf Club
7420 Constitution Blvd, Fort Myers, FL 33967 · Permanent Food Service · License 4602554
What drove the grade
Food-contact surfaces not sanitized after cleaning, before use.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection4 high priority (3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-23
- Administrative complaint on Jul 24Counts in full until a follow-up finds the problems fixed-20
- Safety score57
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 visitJul 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Hot dogs under heat lamp in bar top hot dog (123°F - Hot Holding) per operator less than 2 hours. Provided operator Time A Public Health Control in order to place hot dogs on time properly
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shelled eggs and raw ground beef stored directly over ready to eat sliced cheese and chopped lettuce. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Displayed food not properly protected from contamination.
Sweet relish and diced red onion on bar top not properly protected from contamination. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Per operator, all ware washing is done in single bay sink in back prep kitchen an no sanitizer is used during ware washing. This is a repeat violation from the previous inspection dated 01-05-2026
Repeat violationAdministrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Heavy build up of food debris inside Ninja air fryer.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink blocked with sanitizer bucker. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Basic1
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Two CO2 cylinders unsecured in back prep kitchen
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.