THE CLUB AT RENAISSANCE TURNHOUSE CAFE

Name: THE CLUB AT RENAISSANCE TURNHOUSE CAFE
Address: 12801 RENAISSANCE WAY, FORT MYERS, FL, 33912, US
Rating: 75.4

12801 RENAISSANCE WAY, FORT MYERS, FL 33912

License #4605600

☕ Café/Breakfast ℹ️

75.4 Grade C / 100

Mixed Health Record

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Latest inspection

March 26, 2026 · 8 findings · 1 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 TURNHOUSE CAFE in FORT MYERS currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 34 total violations — 12 critical, 8 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on March 26, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE CLUB AT RENAISSANCE TURNHOUSE CAFE 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
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Operator secured tanks.
[50-09-4] Current Hotel and Restaurant license not displayed.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink at outside bar.
[29-37-4] Spray hose at mop sink lower than flood rim of sink. Operator fixed hose.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sanitizer bucket inside handwash sink next to mop sink. Operator removed bucket. Observed strainer inside handwash sink at outside bar.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink next to mop sink and handwash sink at outside bar.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Handwash sink next to mop sink.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
[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. Observed bartender garnish drink with citrus using bare hands. Discussed with manager using utensils or gloves to avoid bare hand contact with foods.
[14-31-5] Nonfood-grade bags used in direct contact with food. Plastic to go bags used to ice down raw fish, cooked shrimp on cook line. Operator replaced with food grade bags.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers cook line bottom, raw chicken (47F - Cold Holding); raw ground beef (47F - Cold Holding); raw beef (47F - Cold Holding) overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers cook line bottom, raw chicken (47F - Cold Holding); raw ground beef (47F - Cold Holding); raw beef (47F - Cold Holding) overnight per operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit provided, dishwasher uses chlorine sanitizer step.
[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.