Sanctuary Golf Club
2801 Wulfert Rd, Sanibel, FL 33957 · Permanent Food Service · License 4604136
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 1 basic-17
- Safety score83
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 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Inside small reach in cooler, 2 pounds of diced prepared chicken with a preparation date of 10-16, exceeded the 7 day date marking requirements. This is a repeat violation from the previous inspection dated 02-19-2026
Repeat violation
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.
Inside small reach in cooler, 2 pounds of diced prepared chicken with a preparation date of 10-16, exceeded the 7 day date marking requirements.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Two flats of raw shelled eggs stored directly over prepared French onion soup. Operator moved foods to proper storage
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Mussel and clam tags not marked with the last date served. This is a repeat violation from the previous inspection dated 02-19-2026
Fixed on the spot
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.
Basic1
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
In downstairs prep kitchen. Operator removed cloth.
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.
- Stop sale
- An order that the food can’t be sold or served.