THE CLUB AT RENAISSANCE ROTUNDA DINING ROOM

Name: THE CLUB AT RENAISSANCE ROTUNDA DINING ROOM
Address: 12801 RENAISSANCE WAY, FORT MYERS, FL, 33912, US
Rating: 69.6

12801 RENAISSANCE WAY, FORT MYERS, FL 33912

License #4605638

🏨 Hotel/Resort ℹ️

69.6 Grade F / 100

Failing Health Score

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Latest inspection

March 26, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE CLUB AT RENAISSANCE ROTUNDA DINING ROOM in FORT MYERS currently holds an InspectFL Health Score of 69.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 44 total violations — 14 critical, 16 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 20, 2024

The latest inspection on March 26, 2026 shows 10 observation rows: 2 critical, 5 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

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?

THE CLUB AT RENAISSANCE ROTUNDA DINING ROOM 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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bag of potatoes and crate of onions stored in floor underneath handwash sink in back food prep area next to walk un cooler double doors. Operator placed potatoes and onions off of floor. Observed boxes of frozen croissants and raw frozen hamburgers stored on floor underneath shelving in walk in freezer.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator started inverting containers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen beef stored over repackaged raw frozen salmon in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over container of cream in reach in cook at end of cook line near dishwash area.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink in back food prep area blocked by rack. Operator removed cart.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed cleaning supplies stored in handwash sink in dishwash area. Operator removed items. Observed strainer stored in handwash sink at entrance to bar.
[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 frozen meats and precooked foods not date marked in walk in freezer.
[27-16-4] Water not provided/shut off at employee handwash sink in side beverage/wait station near bar.

Disposition: Met Inspection Standards
[14-09-4] Cutting board has cut marks and is no longer cleanable. All cutting boards on cook line.
[08B-38-4] Food stored on floor in walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top shelf of cook line, not containing food.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bar, Triple Sink (Chlorine 0ppm). Operator added chlorine at 50ppm. As a repeat violation, inspector reminded operator of importance of sanitizing step during warewashing and provided associated manual ware washing handout, HR 5025-010. Operator printed and hung the handout at time of inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage can rack, 3 cans dented at seams.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. At bar observed employee cutting citrus for drink garnish with no gloves. Spoke with employee, employee donned gloves after washing hands.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added, side not connected to machine missing vacuum breaker.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Soft salami, pre sliced ham and sliced ham in walk-in cooler, and milk/cream in front service station opened, no date marked after opening, per operator stored overnight.
[31A-09-4] Handwash sink not accessible for employee use at all times. Far end prep area blocked with cart. Operator removed cart to access sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at sink back prep area.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 unsecured tanks by ice machine. Operator secured the tanks.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked lamb date marked 4/1/2024, cooked chickpeas marked 4/3/2024 and 4/5/2024, today is 4/17/2024.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked lamb date marked 4/1/2024, cooked chickpeas marked 4/3/2024 and 4/5/2024, today is 4/17/2024.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary sanitizer in triple sink 500+ ppm.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
[31A-09-4] Handwash sink not accessible for employee use at all times. Cart blocking handwash sink in dishwashing area. Operator moved cart to allow access.
[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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection.
[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. Operator is reduced-oxygen packaging fish, cooked meats and raw meats more than 48 hours.