SNUG HARBOR RESTAURANT
645 Old San Carlos Boulevard
Florida, 33931
Lee County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
5
Intermediate
5
Basic
4
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in storage area.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs in oven door handle.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in prep kitchen
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was not running.
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On back prep counter, mahi mani (85 F - Cooling). Per operator fish was cooked 4 hours prior. It could no be safely determined that food cooled from 135 to 71 within 2 hours.
- 12A-13-4:High Priority - 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 load dish machine with bare hands and then without hand washing, employee was observed unlaoding clean and sanitized dishes from machine. Discussed with operator the need for hamd washing. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat burrata cheese. Raw shelled eggs stored over ready to eat parmesan cheese. Operator moved all foods to proper storage. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On back prep counter, mahi mani (85 F - Cooling). Per operator fish was cooked 4 hours prior. It could no be safely determined that food cooled from 135 to 71 within 2 hours.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On front counter, garlic butter (68 F - Cold Holding). Operator stated butter had been removed from refrigerator less than one hour prior and returned to reach in cooler to properly cool. This is a repeat violation from previous inspection dated 09-05-2024 **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind bar used
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked with sheet pan and scale in prep kitchen.
- 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brush on front counter used for basting bbq sauce. Operator discarded brush Corrected On-Site
- 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. Prepared rubs, per operator made more than 24 hours prior not date marked. This is a repeat violation from previous inspection dated 09-05-2024 Repeat Violation
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink in prep kitchen
Food safety inspection conducted on 3/10/2025 revealed 14 total violations (5 high priority, 5 intermediate, 4 basic).
Inspection on 9/5/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area by dish machine.
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared ribs, per operator made more than 24 hours prior, not date marked.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic herb blend (67 F - Cold Holding) after determining that the garlic blend was time temperature controlled for safety, operator stated it had been out less than kneading hour. It was placed into reach in cooler to rapidly cool. **Corrective Action Taken**
Food safety inspection conducted on 9/5/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 4/1/2024
High Priority
6
Intermediate
3
Basic
9
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy build up of mold like substance inside ice machine (right hand side) in back prep kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop ice from container in reach in cooler. Operator removed. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating food in back prep kitchen.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Candy bars stored in front cooks line reach in cooler; personal food (tortilla and partially eaten meal in reach in cooler in back prep area. Operator removed all items. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee back packs stored on shelf with clean dishes. Operator removed all bags. Repeat from 11-20-2023 Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee on cooks line preparing food without a hair restraint.
- 08B-38-4:Basic - Food stored on floor. Case of shelled eggs and bag of onions stored on floor of walk in cooler. Operator moved food off floor. Repeat from 11-20-2023 Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At bar hand sink.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks line, in dish area and prep area.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Tortillas stored in plastic to go bag inside reach in cooler in prep area. Operator removed. Corrected On-Site
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12-01-2023 Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters on sheet tray stored directly above ready to eat ice in reach in cooler. Operator moved to proper storage.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Operator handled raw ground beef then continued to work handling day to eat cheese. Discussed with operator proper glove change with hand washing. Observed proper glove change. Corrected On-Site Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bleach stored on prep table with food (honey) and food utensils. Operator moved chemicals. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose connected to hose bibb above dryer without a vacuum breaker
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in cooks line blocked with hoodie and plate with food. Operator removed all items. Repeat from 11-20-2023Corrected On-Site Corrected On-Site Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink behind bar used as dump sink. Operator discussed use of sink for only had washing with employees **Corrective Action Taken**
- 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. Ribs stored in reach in cooler on cooks line, per operator made 24 hours prior, not date marked.
Food safety inspection conducted on 4/1/2024 revealed 18 total violations (6 high priority, 3 intermediate, 9 basic).
Inspection on 11/20/2023
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoops in crumbled blue cheese, cocktail sauce and pistachios. Operator moved and supplied scoops with handles. Corrected On-Site
- 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. Tuna packaged and bearing labeling to remove from reduced oxygen packaging prior to thawing, has been thawed and still under reduced oxygen packaging
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on prep table with food. Operator moved water. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell phone on prep table with food. Operator moved personal belongings. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Containers of cooked green beans and prepared soup on floor,of walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blanched with trash can and bottled water inside sink. Operator removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink behind bar.
Food safety inspection conducted on 11/20/2023 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).