FOREST COUNTRY CLUB

Name: FOREST COUNTRY CLUB
Address: 6100 CLUB BLVD S W, FORT MYERS, FL, 339084340, US
Rating: 63.1

6100 CLUB BLVD S W, FORT MYERS, FL 339084340

License #4602141

🏌️ Club/Private ℹ️

63.1 Grade F / 100

Failing Health Score

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Latest inspection

October 13, 2026 · 8 findings · 2 critical

Routine - Food

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

FOREST COUNTRY CLUB in FORT MYERS currently holds an InspectFL Health Score of 63.1 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 13, 2026. Across those visits, inspectors documented 49 total violations — 9 critical, 15 major, 25 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 21, 2026

The latest inspection on October 13, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

67%

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

What do locals think?

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Community pulse

Would you eat here?

FOREST COUNTRY CLUB 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.

Disposition: Inspection Completed - No Further Action
[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 frosting fish stored over cooked chicken wings in walk in freezer. Operator put cooked chicken in proper location.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees prepping food in back food prep area with no hair restraints. Employees put on hats.
[41-10-4] Toxic substance/chemical improperly stored by clean food equipment. Operator removed chemical.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt/spice containers at end of cook line. Educated operator on importance of labeling. Operator discarded containers.
[23-03-4] Nonfood-contact surface soiled with debris on door frame of beverage reach in cooler at side beverage station. Operator had employee clean door frame.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sinks at salad prep station blocked by trash container and brooms. Operator removed trash container and broom.
[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 chicken wings in walk in freezer not date marked. Operator date marked chicken.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed rinse temperature gauge on dishmachine not operating.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Side bar nearest restrooms.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers at cook line. Operator removed employee beverage.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. Spoons.
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt container. Operator labeled containers.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed two 4lb cans of albacore tuna dented. Operator separated cans to be returned to distributor.
[22-02-4] Food-contact surface soiled with food debris. 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 bread crumb container. Operator removed container.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed hot temperature on plate surface reaching 154F.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Side bar nearest restrooms and side beverage/wait station.
[31B-03-4] No soap provided at handwash sink. Side bar nearest restrooms.
[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 conducting reduced oxygen packaging on raw fish and cold cut meats.