DirtyFLRestaurant Inspection Data

COURTYARD BY MARRIOTT

COURTYARD BY MARRIOTT maintains a 3.1/5 food safety rating based on 6 health department inspections in FORT MYERS. Recent inspections show improving food safety practices.

10050 GULF CENTER DR

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 11/12/2025

Inspection #: Visit ID: 13516322

  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2025-11-12: No certified food manager for establishment at time of inspection. Admin Complaint

Inspection Date: 9/10/2025

Inspection #: Visit ID: 10887622

  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters uncovered in kitchen right of entrance. Operator covered. Corrected On-Site Warning
  • 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 preparing salad with bare hands touching cucumbers. Spoke either employee who donned gloves after washing hands. Operator requested emailed alternative operating procedure. Explained use of form. **Corrective Action Taken** Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In walk-in cooler, cooked beef patties (55F - ambient Cooling); cooked chicken (56F - ambient Cooling) for just under 4 hours per operator. Operator states foods were thawed from frozen at ambient temperature approximately 4 hours ago. Operator immediately placed into oven for rapid reheating to above 165F for hot holding. **Corrective Action Taken** Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10804984

  • N/A:No Violations Were Observed

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8873213

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent cover in walk-in cooler with dust.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 heavily dented cans tomatoes sauce in dry storage room.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, quaternary 200ppm. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, yogurt (47F - Cold Holding); raw bacon (47F - Cold Holding); milk (47F - Cold Holding); cooked beef meatballs (47F - Cold Holding); sliced cheddar cheese (47F - Cold Holding); liquid eggs (45F - Cold Holding) for 1 hour per operator due to busy banquet prep period. Operator states door was open constantly for the last hour, operator propped open attached walk-in freezer door for rapid cooling. **Corrective Action Taken**

Inspection Date: 8/27/2024

Inspection #: Visit ID: 8744090

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen. Operator cleaned the machine. Corrected On-Site
  • 16-21-4:Basic - Accumulation of debris on top of warewashing machine by corners, sides.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Large containers of dishwashing chemicals under counter next to oil for fryer, between triple sink and fryer in back kitchen. Operator removed the chemicals. Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Milk, half and half, and heat treated oat milk time marked for 4 hour discard, no written plan. Provided operator with time as a public health control plan.

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8632898

  • 36-12-4:Basic - Mop sink not constructed to be easily cleanable.
  • 25-05-4:Basic - Single-service articles improperly stored. Uncovered coffee filters in back kitchen coffee prep area. Operator covered the filters. Corrected On-Site
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water temperature of 81F after running two minutes at front handwash sink. Operator called maintenance, water was restored, more than 85F Corrected On-Site