COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER

Name: COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER
Address: 9181 INDEPENDENCE WAY, FORT MYERS, FL, 33913, US
Rating: 82.8

9181 INDEPENDENCE WAY, FORT MYERS, FL 33913

License #4605599

🏌️ Club/Private ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.8 Grade C / 100

Mixed Health Record

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Quick take

COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER in FORT MYERS currently holds an InspectFL Health Score of 82.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 14 total violations — 5 critical, 6 major, 3 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 30, 2026 shows 2 observation rows: 1 critical, 1 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Call Back - Admin. complaint recommended
[01B-13-4] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked pork sausage in reach-in freezer held more than 48 hours . In walk-in freezer all held more than 48 hours per operator, 7 lobster 4 clams 1 scallops. 4 cooked vegetables stock any 7 sheet trays assorted soups and sauces all over 48 hours in same freezer. All product in sealed reduced-oxygen packaging performed in house. Operator discarded all product promptly and removed reduced-oxygen packaging machine from main kitchen.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked pork sausage in reach-in freezer held more than 48 hours . In walk-in freezer all held more than 48 hours per operator, 7 lobster 4 clams 1 scallops. 4 cooked vegetables stock any 7 sheet trays assorted soups and sauces all over 48 hours in same freezer. All product in sealed reduced-oxygen packaging performed in house. Operator discarded all product promptly and removed reduced-oxygen packaging machine from main kitchen.

Disposition: Warning Issued
[06-09-1] 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. In reach-in freezer in side salad station, 2 packs raw tuna still sealed, thawed, in package.
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling. Also in walk-in freezer, observed frozen fish packed while fully frozen, remaining frozen until used, no approved plan/waiver.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In salad reach-in cooler raw tuna over ready-to-eat sauces. In cook line fryer station reach-in cooler, raw chicken over ready-to-eat sauces. Operator removed all raw foods.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed cooked pork sausage in reach-in cooler, reach-in freezer on pantry station stored more than 48 hours without approved process waivers or HACCP plan for this process, which per operator involves cooking, cooling then packing for storage. In walk-in cooler reduced-oxygen packaging cooked chicken wings, cooked rice, cooked farro, cooked lamb legs, cooked pasta. In walk-in freezer, cooked assorted bean soups, cooked assorted meat stocks, and cooked pork storage in reduced-oxygen packaging after cooling.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) under pantry station pizza table. Operator replaced, 200ppm.

Disposition: Inspection Completed - No Further Action
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan and process waiver approved by the Division of Hotels and Restaurants. In walk-in cooler and freezer observed reduced-oxygen packaging bags sealed in house of Cooked tomatoes sauce 1 bag,Cooked vegetables stew 4 bags, Cooked beans 2 bags, Cooked beef 4 bags, Cooked beef chili 6 bags. Not currently approved for reduced-oxygen packaging of fully cooled cooked foods. Operator opened all bags, and states they will discontinue this process and submit proposed cook/chill process instead for approval prior to engaging.
[31B-03-4] No soap provided at handwash sinks - two farther back in bar. Operator placed soap at both.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach-in cooler right side cook line cooked peach chutney labeled 7/9/2025, today is 8/6/2025.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to locate at time of inspection.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm), two in prep station. Operator discarded both buckets.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach-in cooler right side cook line cooked peach chutney labeled 7/9/2025, today is 8/6/2025.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with ice cart at back door of kitchen. Operator cleared for proper use.

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