DirtyFLRestaurant Inspection Data

VERDANA VILLAGE RESTAURANT

VERDANA VILLAGE RESTAURANT maintains a 3.0/5 food safety rating based on 4 health department inspections in ESTERO. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 4 reports on file

20050 VERDANA VILLAGE BLVD, ESTERO 33928

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

3/11/2026· 1mo ago

Visit ID: 13524011

Met Inspection Standards

1 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic 1/6th pan in bulk rice bins Ice bucket to scoop rice. Operator removed.
  • 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. Observed 5# tuna thawed in commercial packaging.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed cup of coffee on prep table, operator discarded. Corrected On-Site
  • 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket on the floor. Operator moved bucket for cleaning. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven door handle. On the cook line. Operator removed, Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour in bulk in use bin, operator removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open bottle of pomegranate juice in reach in cooler on the cook line. Operator threw away. Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled damp wiping cloth on the right side of the cook line.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 5# taw tuna thawed in commercial packaging.
  • 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 food prepared over 24 hours not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled squeeze bottle of chemical hanging on the mop sink in the ladies restroom room in the secondary bar.

9/18/2025· 7mo ago

Visit ID: 10932597

Met Inspection Standards

3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black like substance on reach in cooler door gaskets.
  • 08B-12-5:Basic - Stored food not covered. Observed breaded poblano peppers and sides of salmon on baking pans in walk in freezer and not covered.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen fish on speed rack in rear kitchen area. Operating placed in refrigerator. Corrected On-Site

3/26/2025· 1y ago

Visit ID: 10735729

Met Inspection Standards

2 high, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed build up of black substance on inner door rim of ice bin in the kitchen.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on rear prep,kitchen line above the slicer, operator discarded beverage. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 1 dented can of tuna fish on the dry storage shelf, chef removed for segregation to return for credit. **Corrective Action Taken**
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch lime to garnish drink with, with bare hand spoke with employee about proper food handling operator discarded fruit and place tong in use on the garnish tray to garnish drinks with. Corrected On-Site Warning

12/5/2024· 1y 4mo ago

Visit ID: 8840162

Met Inspection Standards
  • N/A:No Violations Were Observed