Sanibel Harbour Resort & Spa - Tarpon House

17260 Harbour Pointe Dr, Ft Myers, FL 33908 · Permanent Food Service · License 4603055

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · fixed on the spot · 17 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
3 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot), 9 basic (3 repeats)
-37
Safety score63

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

18 violations found

First visitOct 19, 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.
18 violations found:
- 3 High priority
- 6 Intermediate
- 9 Basic
What the inspector cited
High priority3
- 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 artichoke salad date marked 09/16/26. Stop Sale. Operator discarded salad.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw fish 45°F cold hold less than 4 hours in drawer reach in cooler at cook line. Operator placed bags of ice on top.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed quaternary ammonium concentration at 400+ppm. Operator added more water.
  Fixed on the spot
Intermediate6
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with dried food debris.
  Can opener. Operator cleaned can opener.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed handwash sink in dishwash area blocked by bucket and cutting boards.
  No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
  No soap provided at handwash sink at cook line entrance.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Operator discarded bottle.
  Fixed on the spot
Basic9
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Observed raw ahi tuna thawed inside package with instructions to remove from package. See stop sale. Operator discarded fish.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Educated operator on proper storage of tongs. Operator removed tongs.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks across from reach in cooler 14 near cook line and is no longer cleanable.
  Ice buildup in reach-in freezer at end of cook line.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Operator discarded cloth.
  Fixed on the spot
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler next to fryers.
  Educated operator on importance of preventing standing water.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Accumulation of dead insects in control devices.
  Educated operator on discarding control devices. Operator discarded devices.
  Repeat violationFixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath dishmachine and shelving in back food prep near produce walk in cooler.
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.