Whiskey Creek Dining Room
1449 Whiskey Crk Dr, Fort Myers, FL 33919 · Permanent Food Service · License 4600364
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 29 routine inspection2 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot), 7 basic (1 repeat)-23
- Safety score77
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 visitSep 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 50 ppm.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored by food.
Operator removed chemical.
Fixed on the spot
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator completed form.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Microwave oven and can opener. Operator cleaned can opener.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in beverage/wait station and handwash sink in back food prep area.
Operator placed paper towels at handwash sinks.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
Code 10, In-use utensils properly stored: In-use spatula stored in cracks between pieces of equipment.
Operator removed spatula.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Evidence of employee smoking in food preparation, food storage or warewashing area.
Observed half smoked cigar in shelving at end of cook line. Operator discarded cigar.
Fixed on the spot
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Operator discarded employee beverage.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Operator discarded cloth.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed ice bucket stored on floor in beverage/wait station. Educated operator on importance of storing ice buckets off of floor.
Repeat violation
Code 28, Sewage and wastewater disposal: Condensation or other drainage not disposed of according to law.
Observed condensation fro ac unit dripping on dirty dish side.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in corner along wall near walk in cooler.
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
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.