EL BASQUE
Based on 7 health inspections, EL BASQUE in BONITA SPRINGS has earned a 2.9/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 7 reports on file
25245 CHAMBER OF COMMERCE DR BAY 7
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 7 health inspection reports
All Inspection Reports
1/13/2026· 1mo ago
Visit ID: 13611089
Follow-up Inspection Required2 int, 1 basic
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen. Warning - From follow-up inspection 2026-01-13: **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2026-01-13: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2026-01-13: **Time Extended**
1/9/2026· 2mo ago
Visit ID: 10921269
Follow-up Inspection Required4 high, 5 int, 1 basic
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in back kitchen. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat mayonnaise in reach in cooler. Operator moved to proper storage. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (49F - Cold Holding); cooked short ribs (49F - Cold Holding); raw flank steak (49F - Cold Holding); cooked pork (50F - Cold Holding); raw duck (50F - Cold Holding); raw fish (50F - Cold Holding) held over night in reach in cooler. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (49F - Cold Holding); cooked short ribs (49F - Cold Holding); raw flank steak (49F - Cold Holding); cooked pork (50F - Cold Holding); raw Duck (50F - Cold Holding); raw fish (50F - Cold Holding) held overnight in reach in cooler. Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator provided towels. Corrected On-Site Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 11-26-1:Intermediate - 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. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled by hand wash sink. Warning
4/18/2025· 10mo ago
Visit ID: 10739705
Met Inspection Standards1 high, 1 int
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray can of WD40 was stored on a shelf immediately adjacent to clean dishes. Can was removed from the kitchen. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by the dish machine had a cutting board sitting in the basin. Board was removed. Corrected On-Site Repeat Violation
12/10/2024· 1y 3mo ago
Visit ID: 8728247
Met Inspection Standards1 high, 1 int
- 22-41-4:High 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. Operator removed old solution and hooked up fresh supply bucket. Primed machine and proper ppm was achieved. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink in the dish area blocked by dirty dishes in the basin. Operator removed dishes. Corrected On-Site
5/29/2024· 1y 9mo ago
Visit ID: 8601922
Follow-up Inspection Required1 int, 1 basic
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Provided sign to Operator. **Corrective Action Taken** Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Admin Complaint
4/1/2024· 1y 11mo ago
Visit ID: 8601849
Follow-up Inspection Required1 int
- 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff.org) 866-372-7233. Warning - From follow-up inspection 2024-04-01: Observed No proof of required state approved employee training provided for any employees. Admin Complaint
1/30/2024· 2y 1mo ago
Visit ID: 8350153
Follow-up Inspection Required2 high, 3 int, 2 basic
- 06-09-1:Basic - 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. Operator removed fish from packaging. Corrected On-Site Warning
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator updated license online. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Roasted peppers 45F cold hold, raw scallops 45F cold hold less than 4 hours. Operator turned down reach in cooler and closed lid. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff.org) 866-372-7233. Warning
- 11-26-1:Intermediate - 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. Corrected On-Site Warning