DirtyFLRestaurant Inspection Data

SHELL POINT VILLAGE- PALM GRILL

14441 WOODSONG LANE, FORT MYERS 33908

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 12/17/2024

Inspection #: Visit ID: 8898162

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense rice. Operator removed cup. Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface with raw fish. Operator removed cloth. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat beverages in walk in cooler. Operator placed raw eggs on bottom shelf. 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection. **Corrective Action Taken**

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8897543

  • N/A:No Violations Were Observed

Inspection Date: 9/24/2024

Inspection #: Visit ID: 8780913

  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Observed hand wash sink at cook line removed. Must be reinstalled in the same location where removed. Warning
  • 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection. **Corrective Action Taken** Warning

Inspection Date: 3/20/2024

Inspection #: Visit ID: 8513709

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense flour.
  • 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 keys stored on shelving near food items. Operator removed keys. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour container.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Operator removed strips. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 55F cold hold, cooked carrots 55F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored by food prep sink. Operator removed chemical. 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection. **Corrective Action Taken**
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked barley not date marked.

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8523021

  • 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Warning - From follow-up inspection 2023-10-03: **Time Extended** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-12: Observed no HACCP Plan submitted for special process. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Admin Complaint

Inspection Date: 10/11/2023

Inspection #: Visit ID: 8515801

  • 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Warning - From follow-up inspection 2023-10-03: **Time Extended** - From follow-up inspection 2023-10-11: **Time Extended**

Inspection Date: 10/3/2023

Inspection #: Visit ID: 8513202

  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator fixed. Observed 160F on plate surface. Corrected On-Site Warning - From follow-up inspection 2023-10-03: Observed hot water temperature less than 160F on plate surface. Operator set up three compartment sink. Observed quaternary ammonium concentration at 300 ppm. **Time Extended** **Corrective Action Taken**
  • 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Warning - From follow-up inspection 2023-10-03: **Time Extended**

Inspection Date: 9/29/2023

Inspection #: Visit ID: 8379895

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on dishmachine. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Microwave oven. Operator cleaned. Corrected On-Site Warning
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator fixed. Observed 160F on plate surface. Corrected On-Site Warning
  • 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Warning