DESTINATIONS
Veneto Drive
Fort Myers, Florida, 33966
Pelican Preserve
Lee County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 11/7/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One inside liquor room. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler and walk-in freezer boxes food stored under shelves.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on vent covers in walk-in cooler.
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Black Sea salt containing activated charcoal observed on dry storage rack near entrance to kitchen. Operator discarded.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb by dumpster.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 12 containers opened cooked beef pot roast per operator opened 5 days ago no date mark in tall reach-in cooler at entrance to cook line closest to ice machine.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Provided operator written sign, hung conspicuously. Corrected On-Site
Food safety inspection conducted on 11/7/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 2/20/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 6 unsecured outside, rest our secure. Warning - From follow-up inspection 2024-02-20: **Time Extended**
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up in triple sink area and near ice machine. Warning - From follow-up inspection 2024-02-20: Utensils inverted. **Time Extended**
Food safety inspection conducted on 2/20/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/15/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/15/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/15/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 6 unsecured outside, rest our secure. Warning
- 36-36-4:Basic - Ceiling tiles missing in dry storage. Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up in triple sink area and near ice machine. Warning
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In walk-in cooler raw fish and seafood stored with cooked mussels in same ice. Operator separated the foods. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler left side; cooked French onion soup (60F - Cold Holding). Also tall silver reach-in cooler near dish room; raw beef carpaccio (46F - Cold Holding); blue cheese crumbles (48F - Cold Holding); housemade coleslaw (46F - Cold Holding); cooked shrimp (52F - Cold Holding); bread pudding with cooked egg batter (47F - Cold Holding); butter (46F - Cold Holding). All foods per operator stored for 3 hours after setting up cook line. Operator iced down all foods and placed in walk-in cooler for rapid cooling. **Corrective Action Taken** Warning
- 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In prep area roast beef (111F - Hot Holding) for one hour under heat lamp. Discussed with operator using time as a public health control and proper roasting/hot holding parameters. Operator time marked roast for 4 hour discard. Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwash sink blocked with bottles and cleaning supplies. Warning
- 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. Butter at service station near bar time marked for 4 hour discard, no written plan available. Provided operator with time as a public health control form and explained usage. Warning
Food safety inspection conducted on 2/15/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 12/13/2023
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 21-16-4:Basic - Clean linens stored in improper location. Stored in employee restroom, on floor. Operator moved off floor. Warning
- 08B-38-4:Basic - Food stored on floor. Under shelves of main walk-in cooler, beer walk-in cooler located outside, both walk-in freezers. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored under cook,one left side next to food. In bar hanging over bottles liquor at entrance. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle middle of bat soiled. Repeat 2/2/2023 Repeat Violation Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar and beef carpaccio on menu not marked as raw, per operator served raw. 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/variance approved by the Division of Hotels and Restaurants. Observed raw beef and raw fish frozen in main walk-in freezer in reduced-oxygen packaging, no HACCP plan or variance, stored more than 48 hours. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles in bar area. Warning
Food safety inspection conducted on 12/13/2023 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).