SHELL POINT VILLAGE- PALM GRILL
SHELL POINT VILLAGE- PALM GRILL located in FORT MYERS has undergone 10 health department inspections, achieving a 2.9/5 overall safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 10 reports on file
14441 WOODSONG LANE, FORT MYERS 33908
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 10 health inspection reports
All Inspection Reports
1/27/2026· 1mo ago
Visit ID: 13490063
Met Inspection Standards2 high, 1 int, 1 basic
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
- 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 employee pick up dropped utensil from floor and not washing hands before working with clean utensils. Educated employee. Employee washed hands and sanitized utensils. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored on shelving next to food items in dry storage. 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**
8/12/2025· 7mo ago
Visit ID: 10891626
Met Inspection Standards2 high, 1 int, 3 basic
- 14-69-4:Basic - Ice buildup in ice cream reach-in freezer.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen mahi mahi thawing at room temperature. Operator turned on cool running water. **Corrective Action Taken**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 75F cold hold, precooked chicken 75F cold hold more than 4 hours. Stop Sale. Operator discarded foods. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by clean equipment. 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**
12/17/2024· 1y 2mo ago
Visit ID: 8898162
Met Inspection Standards1 high, 1 int, 2 basic
- 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**
10/1/2024· 1y 5mo ago
Visit ID: 8897543
Met Inspection Standards- N/A:No Violations Were Observed
9/24/2024· 1y 5mo ago
Visit ID: 8780913
Follow-up Inspection Required2 int
- 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
3/20/2024· 1y 11mo ago
Visit ID: 8513709
Met Inspection Standards3 high, 2 int, 3 basic
- 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.
12/12/2023· 2y 3mo ago
Visit ID: 8523021
Follow-up Inspection Required1 int
- 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
10/11/2023· 2y 5mo ago
Visit ID: 8515801
Follow-up Inspection Required1 int
- 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**
10/3/2023· 2y 5mo ago
Visit ID: 8513202
Follow-up Inspection Required2 int
- 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**
9/29/2023· 2y 5mo ago
Visit ID: 8379895
Follow-up Inspection Required1 high, 4 int, 2 basic
- 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