DirtyFLRestaurant Inspection Data

RESIDENCE INN FORT MYERS AT I-75 AND GULF COAST TOWN CENTER

Based on 4 health inspections, RESIDENCE INN FORT MYERS AT I-75 AND GULF COAST TOWN CENTER in FORT MYERS has earned a 2.6/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 3 weeks ago · 4 reports on file

10054 Gulf Center Drive
Fort Myers, Florida, 33913
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

3/20/2026· 3w ago

Visit ID: 13653361

Met Inspection Standards

2 int, 1 basic

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside kitchen dust on vents, surrounding ceiling tiles and walls. Warning - From follow-up inspection 2026-03-20: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No working measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer would not turn on at time of inspection. Repeat Violation Warning - From follow-up inspection 2026-03-20: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cabina, Elena, Maylim expired approximately two weeks. Warning - From follow-up inspection 2026-03-20: **Time Extended**

3/17/2026· 1mo ago

Visit ID: 10898464

Follow-up Inspection Required

3 high, 2 int, 1 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Inside kitchen dust on vents, surrounding ceiling tiles and walls. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, heat treated soy milk opened (55F - Cold Holding); liquid egg (51F - Cold Holding); cream (49F - Cold Holding); half and half (49F - Cold Holding) stored overnight per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line in kitchen, heat treated soy milk opened (55F - Cold Holding); liquid egg (51F - Cold Holding); cream (49F - Cold Holding); half and half (49F - Cold Holding) stored overnight per operator. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Next to coffee filters, single use gloves under coffee machine. Operator separated. Corrected On-Site Warning
  • 16-62-1:Intermediate - No working measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer would not turn on at time of inspection. Repeat Violation Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Cabina, Elena, Maylim expired approximately two weeks. Warning

3/25/2025· 1y ago

Visit ID: 8895351

Met Inspection Standards

1 high, 1 int, 1 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Dry storage shelf by ice machine. Operator removed and discarded. Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer handle dirty dishes then switch to handling clean dishes, no handwash step, no glove change. Spoke with operator regarding importance of handwashing, operator properly washed hands before returning to work. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation

9/20/2024· 1y 6mo ago

Visit ID: 8888741

Met Inspection Standards

1 high, 1 int, 2 basic

  • 08B-38-4:Basic - Food stored on floor in walk-in freezer - boxes bacon and pastry, bags ice under shelving.
  • 25-05-4:Basic - Single-service articles improperly stored. Back kitchen coffee station, coffee filters uncovered.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from walk-in cooler:; liquid eggs (45F - Cold Holding); half and half (44F - Cold Holding); heat treated opened soy milk (44F - Cold Holding) for 90 minutes per operator, when foods were restocked from walk-in cooler. Operator turned down cooling unit temperature and moved all foods into walk-in cooler. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.