OLDE HICKORY GOLF CC
14670 OLDE HICKORY BLVD, FORT MYERS, FL 339120807
License #4603944
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
OLDE HICKORY GOLF CC in FORT MYERS currently holds an InspectFL Health Score of 79.5 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 February 11, 2026. Across those visits, inspectors documented 27 total violations — 9 critical, 9 major, 9 minor.
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What stands out in this inspection history
The latest inspection on February 11, 2026 shows 7 observation rows: 2 critical, 4 major, and 1 minor.
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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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What do locals think?
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Would you eat here?
OLDE HICKORY GOLF CC has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Met Inspection Standards
- [36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dust buildup on walls in dishwashing area.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food, other raw animal foods. Raw tuna over ready-to-eat sauces in salad station tall cooler, raw duck over raw whole muscle beef in walk-in cooler. Operator rearranged all products for proper good storage.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line, butter (90F - hot holding) for 3.5 hours per operator. Operator states they will keep butter properly hot held and moved to stove for reheating.
- [01C-03-4] Clam/mussel/oyster tags not marked with last date served. All tags, less than 10 total. Operator added date at time of inspection.
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Missing chlorine test kit for dishwashing machine.
- [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 in dishwashing area.
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