SHADOW WOOD PRESERVE CLUB

Name: SHADOW WOOD PRESERVE CLUB
Address: 6900 SHADOW CREEK BLVD, FORT MYERS, FL, 33908, US
Rating: 72

6900 SHADOW CREEK BLVD, FORT MYERS, FL 33908

License #4605681

🏨 Hotel/Resort ℹ️

72 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 8, 2026 · 8 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SHADOW WOOD PRESERVE CLUB in FORT MYERS currently holds an InspectFL Health Score of 72 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 April 8, 2026. Across those visits, inspectors documented 47 total violations — 8 critical, 18 major, 21 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 4, 2023

The latest inspection on April 8, 2026 shows 8 observation rows: 3 critical, 2 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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DBPR

Community reaction

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Community pulse

Would you eat here?

SHADOW WOOD PRESERVE 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
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Walk in cooler. Operator removed employee beverage.
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed coldcut meats and cooked foods in walk in cooler and walk in freezer not removed from reduced oxygen packaging within 48 hours. Stop Sale. Operator discarded foods.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 6lb can of beans and one 6lb can of tomatoes dented. Operator discarded cans.
[14-31-5] Nonfood-grade bags used in direct contact with oranges, herbs, and vegetables in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauerkraut 45F cold hold more than 4 hours. Stop Sale. Operator discarded sauerkraut. Observed hot dogs 45F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator placed time/temperature control for safety foods in working reach in cooler.
[01C-03-4] Clam/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris. Microwave oven. Operator cleaned microwave oven during inspection.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense flour.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-14-4] Employee beverage container in ice machine/ice bin. Walk in cooler.
[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 0 ppm. Operator changed sanitizer. Rechecked concentration at 100ppm.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[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 precooked meats and cooked chowder. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in beverage wait station used as a dump sink. Educated operator on hand wash only.
[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 raw meats and precooked meats. Observed variance and HACCP Plan submitted. Time extend for next unannounced inspection.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples at banquet service area not wrapped.