KELLY GREENS GOLF & CNTRY CLUB

Name: KELLY GREENS GOLF & CNTRY CLUB
Address: 12300 KELLY GREEN BLVD, FORT MYERS, FL, 33908, US
Rating: 57.4

12300 KELLY GREEN BLVD, FORT MYERS, FL 33908

License #4602969

🏨 Hotel/Resort ℹ️

57.4 Grade F / 100

Failing Health Score

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Latest inspection

October 1, 2026 · 10 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

KELLY GREENS GOLF & CNTRY CLUB in FORT MYERS currently holds an InspectFL Health Score of 57.4 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 October 1, 2026. Across those visits, inspectors documented 49 total violations — 7 critical, 15 major, 27 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 27, 2024

The latest inspection on October 1, 2026 shows 10 observation rows: no critical rows, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

KELLY GREENS GOLF & CNTRY CLUB 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
[23-03-4] Nonfood-contact surface soiled with debris, dirt inside plastic container underneath dishmachine.
[08B-47-4] Food not stored at least 6 inches off of the floor. Flour bins.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink in dishwash area.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dish covers. Operator inverted covers.
[01C-03-4] Mussel tags not marked with last date served.
[06-09-2] 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. See stop sale. Observed 2 tuna packages not opened before thawing with instructions to remove before thawing. Operator discarded tuna.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters. Operator placed coffee filters inside container.

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. Operator removed fish from packaging.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[36-24-5] Hole in or other damage to wall. Observed dry wall being replaced in kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Sterno chemical stored by toaster at cook line. Operator removed chemical.
[03G-43-1] Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked ribs and cooked chicken wings.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cook line. Educated operator on importance of having paper towels at hand wash sink.
[31B-03-4] No soap provided at handwash sink. Cook line. Educated operator on importance of having soap at hand wash sink.
[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 with cooked ribs and cooked chicken wings.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled bottle.