CLUB AT SHELL POINT-VUE

Name: CLUB AT SHELL POINT-VUE
Address: 17500 ON PAR BLVD STE 100, FORT MYERS, FL, 33908, US
Rating: 54

17500 ON PAR BLVD STE 100, FORT MYERS, FL 33908

License #4607237

🏨 Hotel/Resort ℹ️

54 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 8 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

CLUB AT SHELL POINT-VUE in FORT MYERS currently holds an InspectFL Health Score of 54 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 45 total violations — 12 critical, 14 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 2, 2024

The latest inspection on October 7, 2026 shows 8 observation rows: 2 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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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DBPR

Community reaction

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Community pulse

Would you eat here?

CLUB AT SHELL POINT-VUE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed baked potato 120F hot hold less than 4 hours. Operator placed baked potato in hotter part of steam table.
[22-02-4] Food-contact surface soiled with dried food debris on can opener. Operator cleaned can opener.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed chill sticks used for cooling stored directly on top of shelving in walk in freezer. Operator placed chill sticks on clean sheet tray.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink on side wait station blocked by chair. Operator removed chair.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored at cook line prep area. Operator removed cellphone.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chopped beef stored over cooked turkey in walk in cooler. Operator placed raw beef in proper location.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Operator discarded employee beverage.
[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.
[41-24-4] Pesticide-emitting strip present in food prep area. Operator removed pest strips.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw turkey stored over raw salmon. Operator placed raw turkey on bottom shelf.
[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 cooked potatoes.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area and dishwash area.
[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. Operator completed form.
[31B-03-4] No soap provided at handwash sink. Hand wash sink in back food prep area.
[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 cooked mashed potatoes and raw fish.