DirtyFLRestaurant Inspection Data

CALOOSA SOUND CONVENTION CENTER

CALOOSA SOUND CONVENTION CENTER in FORT MYERS has 8 health inspections on record with an overall food safety rating of 4.3/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 8 reports on file

1375 Monroe Street
Fort Myers, Florida, 33901
River District
Lee County County

Overall Food Safety Rating

★★★★☆ (4.3/5)
Based on 8 health inspection reports

All Inspection Reports

12/16/2025· 2mo ago

Visit ID: 10917059

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

3/12/2025· 1y ago

Visit ID: 10707062

Met Inspection Standards

1 basic

  • 08B-31-4:Basic - Food stored in undrained ice. Observed bottled drinks in undrained ice. Operator drained ice. Corrected On-Site

10/29/2024· 1y 4mo ago

Visit ID: 8755923

Met Inspection Standards

2 basic

  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed broken container in dry storage area. Operator discarded item voluntarily. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed food stored on floor of freezer.

4/23/2024· 1y 10mo ago

Visit ID: 8562691

Met Inspection Standards

1 high, 1 int, 2 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected over coffee machine. The chef placed coffee filters in closed container. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and corn starch not labeled.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steaks in stand up reach-in cooler. The chef placed the raw chicken on bottom shelf in stand up reach-in cooler. Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan has been submitted. **Corrective Action Taken** Repeat Violation

4/22/2024· 1y 10mo ago

Visit ID: 8616629

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

2/21/2024· 2y ago

Visit ID: 8563412

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging for multiple food items. Warning - From follow-up inspection 2023-12-01: **Time Extended** - From follow-up inspection 2024-02-21: Operator sent in Haccp Plan to [email protected] and it has been received. **Time Extended**

12/1/2023· 2y 3mo ago

Visit ID: 8562404

Follow-up Inspection Required

1 int

  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging for multiple food items. Warning - From follow-up inspection 2023-12-01: **Time Extended**

11/30/2023· 2y 3mo ago

Visit ID: 8367032

Follow-up Inspection Required

1 high, 1 int

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine at 153F. Operator called company to have machine repaired. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses reduced oxygen packaging for multiple food items. Warning