SNUG HARBOR RESTAURANT
645 Old San Carlos Boulevard
Florida, 33931
Lee County County
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 2 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).