CROWN COLONY GOLF & COUNTRY CLUB

Name: CROWN COLONY GOLF & COUNTRY CLUB
Address: 8851 CROWN COLONY BLVD, FORT MYERS, FL, 33908, US
Rating: 81.3

8851 CROWN COLONY BLVD, FORT MYERS, FL 33908

License #4605316

🏌️ Club/Private ℹ️

81.3 Grade C / 100

Mixed Health Record

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Latest inspection

November 21, 2025 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CROWN COLONY GOLF & COUNTRY CLUB in FORT MYERS currently holds an InspectFL Health Score of 81.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on November 21, 2025. Across those visits, inspectors documented 35 total violations — 11 critical, 9 major, 15 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 17, 2023

The latest inspection on November 21, 2025 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

CROWN COLONY GOLF & COUNTRY CLUB has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[21-10-4] Soiled dry wiping cloth in use. Cook line. Operator removed cloths.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen meatballs, fish, and meats thawing at room temperature in dry storage. Operator placed foods in working walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt/sugar container. Operator labeled container.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01A-15-4] Operator unable to provide documentation for source of fish. See stop sale. Observed no invoice provided for tuna, salmon, and corvina
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen repackaged raw snapper stored over cooked chicken wings. Operator placed raw snapper on bottom shelf.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed chanterelle butter dated 12/15/24 past 7 days. Stop Sale. Operator discarded butter.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Observed Chanterelle butter 44F cold hold hold, chili 44F cold hold less than 4 hours. Operator opened walk in freezer door ajar. Observed Butter pat 64F less than 4 hours. Operator placed butter in working reach in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Precooked chicken 120F hot holding less than 4 hours. Operator will use time as a public health control.
[41-10-4] Toxic substance/chemical improperly stored by food equipment. Operator removed chemicals.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked chicken wings not date marked in walk in freezer.
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in dry storage room. Operator cleaned floor.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues at end of cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Almond flour. Operator labeled container.
[22-41-4] 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 10 ppm at bar. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm.
[03G-46-1] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Observed establishment using reduced oxygen packaging with processed cooked crab stuffing.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled spoon stored in hand wash sink. Operator removed spoon.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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 establishment using reduced oxygen packaging for cured meats and cheeses.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.