PERKINS RESTAURANT AND BAKERY 1140
North Cleveland Avenue
Florida, 33903
Lee County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/20/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 employee keys and lighter on microwave over cold table on cook's line. Operator had items removed. Corrected On-Site Repeat Violation
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch and bracelets while preparing food on cook's line. Operator had employee remove items. Corrected On-Site Repeat Violation
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal pans wet nesting on shelf at end of dishwasher table.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed inside of reach in cooler on cook's line with buildup of food on walls and bottom of cooler. Repeat Violation
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed slow draining water in hand washing sink basin at end of cook's line
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook crack shell eggs with gloved hands then place ready to eat bacon on breakfast sandwich without changing gloves. Discussed proper glove usage and hand washing practices with Operator. **Corrective Action Taken**
Food safety inspection conducted on 2/20/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 8/7/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed plastic to go soufflé cup used as a scoop in bulk brown sugar in prep area. Operator removed cup. Corrected On-Site
- 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 employee cell phone on shelf above prep table where they were portioning food.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing food on cook's line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on bottom of reach in freezer at end of cook's line. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Potato soup at 83F in hot holding cabinet. Operator stated it was put in 30 minutes ago. Moved to microwave to reheat. Reheat temp was 169F at 1 hour. Corrected On-Site
Food safety inspection conducted on 8/7/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 2/20/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed expired license displayed at front lobby. License shows current in system.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while preparing pastries in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap in side of exit door to outside in mop bucket room with daylight coming through when door closed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed buildup of food debris on gaskets of reach in cooler at server station.
- 33-16-4:Basic - Open dumpster lid. Operator closed during inspection. Corrected On-Site Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee beverage in reach in cooler by server station. Operator moved to separate area. Corrected On-Site
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed reach in cooler across from cook's line with rust pitted shelves.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware retrieved from dishwasher with food contact surface up in baskets. Repeat Violation
- 41-07-4:High Priority - Container of medicine improperly stored. Observed Mucinex on counter at server station. Operator removed from counter. Corrected On-Site
- 41-27-4:High Priority - Sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer solution at 200 ppm for chlorine at three compartment sink across from dishwasher. Operator added water to sink to dilute ppm. **Corrective Action Taken**
- 03C-16-6:Intermediate - Establishment offers undercooked comminuted meat on the child menu. Observed kids cheeseburger offered with asterisk to be undercooked.
Food safety inspection conducted on 2/20/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 7/10/2023
High Priority
1
Intermediate
2
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Observed no covered receptacles in women's restrooms.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed metal and plastic containers on shelf over three compartment sink wet nesting. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle in baking prep area.
- 33-16-4:Basic - Open dumpster lid. Operator closed lid during inspection. Corrected On-Site
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Observed clean silverware in baskets with food contact surface up.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Hollandaise sauce in steam table at 122F for 2.5 hours. Operator added water to steam table and was reheating sauce. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided Operator with Clean up Form DBPR HR 5030-104 via email. Operator printed and added to cleanup materials during inspection. Corrected On-Site Repeat Violation
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator stated they were out of high temperature heat strips. Repeat Violation
Food safety inspection conducted on 7/10/2023 revealed 8 total violations (1 high priority, 2 intermediate, 5 basic).