SANIBEL HARBOUR RESORT & SPA - TARPON HOUSE

Name: SANIBEL HARBOUR RESORT & SPA - TARPON HOUSE
Address: 17260 HARBOUR POINTE DR, FT MYERS, FL, 33908, US
Rating: 24.5

17260 HARBOUR POINTE DR, FT MYERS, FL 33908

License #4603055

🏨 Hotel/Resort ℹ️

24.5 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 18 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

SANIBEL HARBOUR RESORT & SPA - TARPON HOUSE in FT MYERS currently holds an InspectFL Health Score of 24.5 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 19, 2026. Across those visits, inspectors documented 111 total violations — 16 critical, 24 major, 71 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 8, 2025

The latest inspection on October 19, 2026 shows 18 observation rows: 3 critical, 6 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

111

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SANIBEL HARBOUR RESORT & SPA - TARPON HOUSE has a rough inspection history. Would you risk it?

F record

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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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish 45F cold hold less than 4 hours in drawer reach in cooler at cook line. Operator placed bags of ice on top.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed raw ahi tuna thawed inside package with instructions to remove from package. See stop sale. Operator discarded fish.
[10-20-4] In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
[14-69-4] Ice buildup in reach-in freezer at end of cook line.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by bucket and cutting boards.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
[36-73-4] Floor soiled/has accumulation of debris underneath dishmachine and shelving in back food prep near produce walk in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator added more water.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator discarded bottle.
[14-09-4] Cutting board has cut marks across from reach in cooler 14 near cook line and is no longer cleanable.
[35A-06-4] Accumulation of dead insects in control devices. Educated operator on discarding control devices. Operator discarded devices.
[22-02-4] Food-contact surface soiled with dried food debris. Can opener. Operator cleaned can opener.
[29-49-6] Standing water in bottom of reach-in-cooler next to fryers. Educated operator on importance of preventing standing water.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed artichoke salad date marked 09/16/26. Stop Sale. Operator discarded salad.
[21-10-4] Soiled dry wiping cloth in use. Operator discarded cloth.
[31B-03-4] No soap provided at handwash sink at cook line entrance.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable across from cook line.
[36-22-4] Floor area in dishwash area covered with standing water.
[36-73-4] Floor soiled/has accumulation of debris/grease underneath fryers at cook line and underneath equipment in kitchen.
[14-69-4] Ice buildup in reach-in freezer at end of cook line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Cook line. Operator inverted containers.
[21-10-4] Soiled dry wiping cloth in use. Operator removed cloth.
[29-49-6] Standing water in bottom of reach-in-cooler across from fryers.
[36-27-5] Wall soiled with accumulated gray-like substance underneath spray table in dishwash area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Beverage/wait station.
[22-41-4] 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. Observed chlorine concentration at 0 ppm. Operator changed sanitizer and called technician.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cheesecake 45F cold hold and roasted peppers 47F cold hold less than 4 hours in breakfast reach in cooler. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled cup stored in hand wash sink in corner in dishwash area. Educated operator on importance of hand wash only. Operator removed cup.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense granola. Educated operate on using scoops with handles with scoops. Operator removed cups.
[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.
[36-73-4] Floor soiled/has accumulation of debris/grease underneath cooking equipment and underneath shelving in dry storage.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Unused reach in cooler in corner next to flour bins.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[01B-01-4] Dented/rusted cans present. See stop sale. Observed one 6lb can of garbanzo beans dented. Operator separated can to be returned to distributor.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed opened aw frozen beef over packages of ready to eat bread. Operator placed away beef in proper location.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Roasted peppers 47F cold hold less than 4 hours. Operator turned down reach in cooler.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator diluted concentration.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by plastic wrap.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used store kitchen equipment. Educated operator on hand wash only.
[31B-03-4] No soap provided at handwash sink in back food prep area near flour bins and hand wash sink near walk in freezer.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead insects in control devices. Wait station.
[14-01-5] Bowl or other container with no handle used to dispense tomato sauce. Operator removed cup.
[36-36-4] Ceiling tile missing in corner in dry storage room.
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook.
[29-09-4] Faucet/handle loose at plumbing fixture. Hand wash sink near breakfast cooler.
[36-73-4] Floor soiled/has accumulation of debris underneath equipment in kitchen near cook line and underneath shelving in back dry storage.
[10-20-4] In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Dry storage.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side bar room.
[25-05-4] Single-service articles improperly stored. Observed boxes single-service cups stored on floor in dry storage room. Coffee filters. Educated operator on proper storage of coffee filters.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[21-10-4] Soiled dry wiping cloth in use. Wait station.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator corrected.
[22-41-4] 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. Observed chlorine concentration at 0 ppm. Operator call technician.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes and not washing hands before touching clean. Observed employee touching trash containing and not change gloves and wash hands before working with food. Educated operator. Operator educated employee. Employee washed hands.
[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 frozen fish stored over packaged ready to eat sauces in walk in freezer. Educated operator on proper separation of raw animal foods.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 50F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice.
[22-02-4] Food-contact surface soiled with food debris. Can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink in dishwash area used to store kitchen equipment. Educated operator on hand wash sink only.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at side bar room.
[31B-03-4] No soap provided at handwash sink. Hand sink near smaller office at end of cook line and hand wash sink at side bar room.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand washing sink in dry storage room and hand wash sink in dishwash area. Educated operator on having water at hand wash sink.