LUMINARY HOTEL - SILVER KING

2200 Edwards Drive

Fort Myers, Florida, 33901

River District

Lee County County

★★★½☆ (3.6/5)

Based on 7 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10704863

03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda nozzles at the hotel bar area. Operator cleaned item. Corrected On-Site

Inspection #: Visit ID: 8786079

10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle touching sugar in bulk containers in kitchen. Operator moved item for proper storage. Corrected On-Site
10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Observed bar utensils in dipper well without running water at hotel lobby bar.
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzles at hotel lobby bar.

Inspection #: Visit ID: 8562784

10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. Corrected On-Site
02A-04-4:Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. The Chef is placing Oyster Consumer Advisory on front counter stand. **Corrective Action Taken**
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 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. HAACP plan has been submitted. **Corrective Action Taken**

Inspection #: Visit ID: 8616630

Inspection #: Visit ID: 8563413

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 raw animal products and cooked food items. - 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**

Inspection #: Visit ID: 8562405

01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date marking of date last served. - From follow-up inspection 2023-12-01: **Time Extended**
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 raw animal products and cooked food items. - From follow-up inspection 2023-12-01: **Time Extended**

Inspection #: Visit ID: 8384773

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gasket on reach in freezer on cook line.
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 7 small flying insects in drain in main bar.
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. Observed in walk in cooler: leek fondue dated 11/15; asparagus salad 11/22. Operator voluntarily discarded items.
01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed no date marking of date last served.
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 raw animal products and cooked food items.