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: 68.5

9181 INDEPENDENCE WAY, FORT MYERS, FL 33913

License #4605599

🏌️ Club/Private ℹ️

68.5 Grade F / 100

Failing Health Score

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Latest inspection

March 30, 2026 · 2 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

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Quick take

COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER in FORT MYERS currently holds an InspectFL Health Score of 68.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 30, 2026. Across those visits, inspectors documented 40 total violations — 18 critical, 13 major, 9 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 14, 2024

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

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

COLONIAL COUNTRY CLUB OF LEE COUNTY MASTER has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[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.
[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.
[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.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler for beer, and side service station.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils and in coolers. On cook line 2 open drinks, in dishwashing area 1 open drink, in pantry cooler 2 drinks, all in food storage, prep, or clean dish ware area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in main walk-in cooler with accumulated dust.
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher bar (Temperature 154F) after running three times. Operator instructed employees to bring dies to main kitchen for sanitation and called technician.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. On cook line reach-in cooler across from grill, raw corvina in onsite reduced oxygen packaging still in package, fully thawed. Operator discarded fish
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on lunch and dinner menu per operator served undercooked, not marked as undercooked. Operator updated menus with asterisk to denote raw items at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. 1 in dishwashing area, 3 by mop sink, one in side service station. Operator discarded all chemicals.

Disposition: Warning Issued
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler in house raw salmon in sealed reduced-oxygen packaging, fully thawed. In cook line reach in cooler, raw calamari in sealed in-house reduced-oxygen packaging, fully thawed.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in main kitchen(Temperature 144F) after running three times. Operator set up manual sanitation in three compartment sink, quaternary 150ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In walk-in cooler in house raw salmon in sealed reduced-oxygen packaging, fully thawed. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In cook line reach in cooler, raw calamari in sealed in-house reduced-oxygen packaging, fully thawed.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 2 under handwash sink dishwashing area. Splitter at mop sink missing 1.
[31A-09-4] Handwash sink not accessible for employee use at all times. By entrance to kitchen near ice machine. Operator cleared sink for use.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna poke on all menus served raw per operator, not indicated as raw.
[41-17-4] Spray bottle containing toxic substance not labeled. 6 unlabeled bottles near mop sink. Operator labeled the bottles.