FOSTER'S GRILLE
728 Southwest Pine Island Road
Cape Coral, Florida, 33991
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2025-03-31: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. **Warning** - From follow-up inspection 2025-03-31: **Time Extended**
Food safety inspection conducted on 3/31/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 3/26/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat chicken wings in walk-in cooler. The owner moved the chicken wings on the shelf in walk-in cooler. **Corrected On-Site** **Warning**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (115F - Hot Holding); mushrooms (112F - Hot Holding) on cook line. The cook placed on stove top to reheat. **Repeat Violation** **Warning**
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. **Warning**
Food safety inspection conducted on 3/26/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 11/13/2024
High Priority
2
Intermediate
4
Basic
6
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 33-16-4:Basic - Open dumpster lid. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination at soda machine area.
- 08B-12-5:Basic - Stored food not covered. Observed cut potatoes uncovered across from deep fried.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook wipe hands on pants while engaging in food preparation. Educated cook on not touching cloths or face while engaging in food preparation. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grilled onions (124F - Hot Holding); mushrooms (118F - Hot Holding) on line beside stove top. The cook placed on stove top reheat. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104 for Manager. **Corrective Action Taken**
- 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. Printed out Employee Reporting Form HR 5030-103 for Manager. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chili in walk-in not date marked. **Repeat Violation**
Food safety inspection conducted on 11/13/2024 revealed 12 total violations (2 high priority, 4 intermediate, 6 basic).