FIDDLESTICKS COUNTRY CLUB (MAIN)

Name: FIDDLESTICKS COUNTRY CLUB (MAIN)
Address: 15391 CANONGATE DR, FORT MYERS, FL, 339122499, US
Rating: 81.2

15391 CANONGATE DR, FORT MYERS, FL 339122499

License #4602319

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

81.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

FIDDLESTICKS COUNTRY CLUB (MAIN) in FORT MYERS currently holds an InspectFL Health Score of 81.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 3, 2026. Across those visits, inspectors documented 14 total violations — 4 critical, 4 major, 6 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 3, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 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.

What you’ll see here

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

Location + actions

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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: Inspection Completed - No Further Action
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching trash container not changing gloves and washing hands before working with food. Educated operator. Operator educated employee. Employee washed hands.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed 156F on plate surface. Operator fixed. Observed 165F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken wings 110F hot hold less than 4 hours. Operator turned up heat element.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed tongs.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator changed solution.
[29-09-4] Faucet/handle loose at plumbing fixture. Handwash sink in back food prep area. Operator had maintenance fix.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving above reach in cooler at cook line. Operator removed backpack.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Operator changed solution.

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 or process waiver approved by the Division of Hotels and Restaurants specifically for cooked foods packaged after cooling - in walk-in freezer, 2 packs sealed of fish stock labeled 6/28/2025, today is 8/14/2025. See stop sale. Operator states they intend to discontinue reduced-oxygen packaging of cooked foods once fully cooled and do not with to pursue approval for this particular process.
[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 or process waiver approved by the Division of Hotels and Restaurants specifically for cooked foods packaged after cooling - in walk-in freezer, 2 packs sealed of fish stock labeled 6/28/2025, today is 8/14/2025. See stop sale. Operator states they intend to discontinue reduced-oxygen packaging of cooked foods once fully cooled and do not with to pursue approval for this particular process.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On brunch menu, smoked salmon per operator served raw not marked as raw. Operator updated with asterisk to denote raw foods at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw cold smoked salmon over ready-to-eat cooked chicken, deli meat in protein walk-in cooler. Operator moved to bottom shelf for proper food storage.
[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.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 on back dock, 7 inside door at back of kitchen. Operator secured during inspection.

Community reaction

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Community pulse