PLANTATION GOLF & COUNTRY CLUB
10500 DARTINGTON DR · FORT MYERS · Lee County · FL 33913
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
6 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-41-4High Priority – 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. Dishwasher Bar (Chlorine 0ppm) after running continuously. Operator instructed staff to send glassware to main dishwasher area for proper sanitation. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
29-45-4High Priority – Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. In bar area hose on sink eliminates air gap by dishwasher. Operator hung the hose. **Corrected On-Site** **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In kitchen, eight by front line, 12 to left of entrance by sandwich station. In bar, four observed near counter. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line reach-in cooler right salad:; assorted soft cheese (54F – Cold Holding); cooked pork sausage (61F – Cold Holding); cooked corn (55F – Cold Holding); cooked mushrooms (53F – Cold Holding); cooked boiled eggs (46F – Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F – Cold Holding); cooked mixed vegetable (45F – Cold Holding); raw salmon (45F – Cold Holding); raw chicken (45F – Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler right salad:; assorted soft cheese (54F – Cold Holding); cooked pork sausage (61F – Cold Holding); cooked corn (55F – Cold Holding); cooked mushrooms (53F – Cold Holding); cooked boiled eggs (46F – Cold Holding) for 6 hours per operator. Also middle door reach-in cooler dish room:; cooked pork (46F – Cold Holding); cooked mixed vegetable (45F – Cold Holding); raw salmon (45F – Cold Holding); raw chicken (45F – Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
Basic 1
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. 2 unsecured in bar. **Warning**
Inspector observations synchronized from DBPR on October 5, 2026 3:37 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.