SANCTUARY GOLF CLUB

Name: SANCTUARY GOLF CLUB
Address: 2801 WULFERT RD, SANIBEL, FL, 33957, US
Rating: 52.2

2801 WULFERT RD, SANIBEL, FL 33957

License #4604136

🏌️ Club/Private ℹ️

52.2 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 6 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SANCTUARY GOLF CLUB in SANIBEL currently holds an InspectFL Health Score of 52.2 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 28, 2026. Across those visits, inspectors documented 39 total violations — 12 critical, 19 major, 8 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 14, 2025

The latest inspection on October 28, 2026 shows 6 observation rows: 3 critical, 2 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

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?

SANCTUARY GOLF 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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Inside small reach in cooler, 2 pounds of diced prepared chicken with a preparation date of 10-16, exceeded the 7 day date marking requirements. This is a repeat violation from the previous inspection dated 02-19-2026
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. In downstairs prep kitchen. Operator removed cloth.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Two flats of raw shelled eggs stored directly over prepared French onion soup. Operator moved foods to proper storage
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Mussel and clam tags not marked with the last date served. This is a repeat violation from the previous inspection dated 02-19-2026
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Inside small reach in cooler, 2 pounds of diced prepared chicken with a preparation date of 10-16, exceeded the 7 day date marking requirements.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed operator correct violations in order to meet inspection standards.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table and at pantry station line. Observed operator correct violations in order to meet inspection standards.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand sink in banquet room bar. Provided operator with DBPR Form HR 5030-111
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In pantry station reach in cooler, shrimp salad with a production date of 02-10-2026, exceeding 7 day date marking requirements.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Mussel tags not dated with the last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle behind main bar has a mold like buildup inside.
[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.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Toro, frozen in site then pulled to thaw without date marking when food was thawed.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In pantry station reach in cooler, shrimp salad with a production date of 02-10-2026, exceeding 7 day date marking requirements. This is a repeat violation from the previous inspection dated 09-11-2025

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Ramekins used as scoops in prepared rice and pico de gallo in pantry station. Oper removed ramekins
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp on cooks line cooler. Operator moved foods to proper storage
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and .5 quart of caesar spdressing with a prepared date of 10-16-2024
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at pantry station 1 quart of buttermilk ranch dressing and .5 quart of caesar spdressing with a prepared date of 10-16-2024 Operator has 8 pounds of frozen tuna that has been placed under reduced oxygen packaging on site without a HACCP plan of process waiver.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler at pantry station dressing (55 F - Cold Holding); ranch (51 F - Cold Holding). Foods were moved to walk in cooler to rapidly cool
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from previous inspection dated 06-20-2024
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Proof not provided for all employees
[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. Operator has frozen tuna that has been placed under reduced oxygen packaging on site.