HILTON GARDEN INN FORT MYERS
12600 University Drive
Fort Myers, Florida, 33907
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 8 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/28/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
- 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination near kitchen entrance. Operator stored inverted. Corrected On-Site
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler near by cook-line; cooked pasta (47F - Cooling). Per operator cooked pasta placed in reach-in cooler overnight. See stop sale.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler near by cook-line; cooked pasta (47F - Cooling). Per operator cooked pasta placed in reach-in cooler overnight. See stop sale.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line; cooked pork sausage (119F - Hot Holding). Per operator cooked pork sausage placed on the buffet for three hours. Operator started reheating pork sausage to 165F. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Food safety inspection conducted on 2/28/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 10/29/2024
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 10/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/28/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. Warning
- 06-09-1:Basic - In Walk-in cooler; 10 pounds of commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 25-05-4:Basic - Single-service coffee filters improperly stored at coffee station. Operator stored coffee filters properly. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Reach in cooler near by cook-line; cooked chicken breast (51F - Cooling); cooked pasta (47F - Cooling). Per operator items prepared and stored in reach in cooler the day before inspection. Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Reach in cooler near by cook-line; cooked chicken breast (51F - Cooling); cooked pasta (47F - Cooling). Per operator items prepared and stored in reach in cooler the day before inspection. In Walk-in cooler; 10 pounds of commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation Admin Complaint
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket solution stored next to clean plates at cook-line. Operator removed sanitizing bucket solution to proper storage. Corrected On-Site Warning
Food safety inspection conducted on 10/28/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 10/1/2024
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 10/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/30/2024
High Priority
4
Intermediate
2
Basic
2
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - In Walk-in cooler; 3 pounds of salmon commercially processed reduced oxygen packaged and bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation Warning
- 25-05-4:Basic - Single-service coffee filters improperly stored at coffee station. Operator stored coffee filters properly. Warning
- 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. In Walk-in cooler; cooked pulled pork with date marked 9/12/24 that exceeds 7 days after preparation. Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In Walk-in cooler; 3 pounds cooked pulled pork with date marked 9/12/24 that exceeds 7 days after preparation. In Walk-in cooler; 3 pounds of salmon commercially processed reduced oxygen packaged and bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Walk-in cooler; 3 pounds of raw steak (51F - Cold Holding); 2 pounds of raw burger patties (53F - Cold Holding); 6 pounds of mozzarella (56F - Cold Holding); 15 pounds of raw chicken breast (56F - Cold Holding); 5 pounds of fresh mozzarella (56F - Cold Holding) Per operator items placed in Walk-in cooler the day before inspection. In Reach in cooler near by cook line; 4 pounds of cooked rice (48F - Cold Holding); 2 pounds of cooked chicken tenders (46F - Cold Holding); 4 pounds of cooked pasta (49F - Cold Holding); 2 pounds of raw chicken breast (48F - Cold Holding); 2 pounds of raw shrimp (47F - Cold Holding); 3 pounds of cooked quinoa (49F - Cold Holding); 4 pounds of cooked mashed potatoes (46F - Cold Holding); 3 pounds of raw mahi fish (49F - Cold Holding). Per operator items placed in Walk-in cooler the day before inspection. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Walk-in cooler; raw steak (51F - Cold Holding); raw burger patties (53F - Cold Holding); mozzarella (56F - Cold Holding); raw chicken breast (56F - Cold Holding); fresh mozzarella (56F - Cold Holding) Per operator items placed in Walk-in cooler the day before inspection. In Reach in cooler near by cook line; 4 pounds of cooked rice (48F - Cold Holding); 2 pounds of cooked chicken tenders (46F - Cold Holding); 4 pounds of cooked pasta (49F - Cold Holding); 2 pounds of raw chicken breast (48F - Cold Holding); 2 pounds of raw shrimp (47F - Cold Holding); 3 pounds of cooked quinoa (49F - Cold Holding); 4 pounds of cooked mashed potatoes (46F - Cold Holding); 3 pounds of raw mahi fish (49F - Cold Holding). Per operator items placed in Walk-in cooler the day before inspection. At buffet area chopped cantaloupe (52F - Cold Holding) Per operator cantaloupe placed at buffet 2 hours before inspection. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizing bucket stored over onion at prep area. Operator removed sanitizing bucket to proper storage. Corrected On-Site 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. Operator has 4 hours time tracking log for buffet, but no written plan available. Provided operator time as public health control form. **Corrective Action Taken** Warning
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Repeat Violation Warning
Food safety inspection conducted on 9/30/2024 revealed 8 total violations (4 high priority, 2 intermediate, 2 basic).
Inspection on 4/11/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - - From initial inspection : 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. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line. Warning - From follow-up inspection 2024-04-11: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 pounds salmon thawed without removing from vacuum package in reach-in cooler at cook line. Admin Complaint
- 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line. Warning - From follow-up inspection 2024-04-11: Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 pounds salmon thawed without removing from vacuum package in reach-in cooler at cook line. Admin Complaint
Food safety inspection conducted on 4/11/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/9/2024
High Priority
7
Intermediate
2
Basic
5
Total
14
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. Observed ice machine in kitchen has mold-like substances. Warning
- 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. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line. Warning
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored with clean whipping clothes at top of reach-in cooler next to cook line. Operator removed correct storage. Corrected On-Site Warning
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored upright at bar. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed single serving article at server station not stored inverted. Observed pizza boxes in dry storage not stored inverted and protected. Operator removed correct storage. Corrected On-Site Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook at cook line cracked raw shell eggs and pick up ready to eat lettuce. Discussed with operator about proper hand washing procedures. Cook washed his hands and put on new gloves. Discarded lettuce. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw eggs with shell stored over cheeses. Warning
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 5 pounds cooked tomatoes vegetables soup with 02/01/24 date marked on it, not used within 7 days. Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed fruits and yogurt plates on buffet area not protected by sneeze-guards. Repeat Violation Warning
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line. Warning
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed no time marked for 3 pounds of cut cantaloupe (56F - Cold Holding). Per operator cantaloupe has been out about 4 hours. Operator quickly removed and discarded. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed chemical bottles stored with single use articles at server station. Operator removed correct storage. Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed coffee dumped in handwashing sink at server station. Warning
- 31B-05-4:Intermediate - Paper towel dispenser at dishwasher handwash sink not working/unable to dispense paper towels. Warning
Food safety inspection conducted on 2/9/2024 revealed 14 total violations (7 high priority, 2 intermediate, 5 basic).
Inspection on 9/14/2023
High Priority
2
Intermediate
3
Basic
5
Total
10
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 on ice chute inside ice machine in kitchen area.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Three unsecured CO2 cylinders in dry storage room and three near the office. Repeat from 03-28-2023 Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Inside walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No signage at front hand sink at coffee station and in prep kitchen.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Next to microwave in kitchen and on back prep table.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruit and yogurt on buffet area not protected by sneeze guard.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (49 F - Cold Holding) on buffet. Repeat from 03-28-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Provided operator with DBPR Form HR 5022-090 Time As Public Health Control **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink next to coffee urn used as dump sink.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat from 03-28-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat Violation
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided DBPR Form HR 5030-103 and it was completed by all team members working.
Food safety inspection conducted on 9/14/2023 revealed 10 total violations (2 high priority, 3 intermediate, 5 basic).