DirtyFLRestaurant Inspection Data

HOLIDAY INN EXPRESS & SUITES FORT MYERS AIRPORT

With 4 inspections documented, HOLIDAY INN EXPRESS & SUITES FORT MYERS AIRPORT maintains a 3.0/5 food safety rating in FORT MYERS. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 4 reports on file

14567 Global Parkway
Fort Myers, Florida, 33913
Lee County County

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 4 health inspection reports

All Inspection Reports

9/26/2025· 5mo ago

Visit ID: 13524889

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

9/19/2025· 5mo ago

Visit ID: 10904100

Follow-up Inspection Required

2 high, 1 basic

  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. On buffet line far right, single service plastic knives not all inverted with handle side up. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In tall silver reach-in cooler in kitchen, raw pork sausage over ready-to-eat grape jelly, raw bacon over ready-to-eat bread, cooked egg omelet. Operator moved all raw foods to bottom shelf for proper storage. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet counter butter packets (67F - Cold Holding), glass door reach-in cooler on buffet cooked eggs (45F - Cold Holding);; butter packets (45F - Cold Holding); milk containers (45F - Cold Holding); yogurt containers (45F - Cold Holding); butter packets (51F - Cold Holding) for 3 and a half hours per operator. Operator discarded product. Corrected On-Site Warning

5/7/2025· 10mo ago

Visit ID: 8758908

Met Inspection Standards

3 high

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready-to-eat cooked egg omelets in tall silver reach-in cooler in back. Operator rearranged cooler for proper food protection Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, butter packets (50F - Cold Holding) for 3 hours per operator. Provided operator time as a public health control form, operator filled out at time of inspection for all foods. Corrected on site. Also, in glass door reach-in cooler yogurt (46F - Cold Holding); milk (45F - Cold Holding); cooked eggs (48F - Cold Holding) for 3 and a half hours per operator. Operator moved all foods to large silver reach-in cooler in back and added ice. Corrective action taken.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, cooked sausage gravy (116F - Hot Holding); cooked eggs (115F - Hot Holding); cooked oatmeal (109F - Hot Holding); cooked pork sausage (127F - Hot Holding); for three hours per operator, operator states items are discarded at end if breakfast period, less than 4 hours. Provided operator time as a public health control form, operator filled out at time of inspection for all foods. Corrected On-Site

9/7/2023· 2y 6mo ago

Visit ID: 8368132

Met Inspection Standards

1 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone stored on top of open box of single use gloves. Operator removed phone. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm)
  • 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 operator with DBPR Form HR 5030-103 both English and Spanish and employee read and signed form. Corrected On-Site