DirtyFLRestaurant Inspection Data

THE G SPOT AND CHEF & CO

THE G SPOT AND CHEF & CO located in FORT MYERS has undergone 7 health department inspections, achieving a 3.8/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

2400 FIRST ST UNIT 100

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 13628950

Follow-up Inspection Required

2 high, 5 int

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored above pasta salad in reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (60F - Cold Holding) pending prep, the operator states they have been out less than 2 hours as they got a rush and placed in reach in cooler. Corrected On-Site
  • 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. A copy has been emailed to the operator. **Corrective Action Taken**
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed a copy of employee reporting form to operator.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink near kitchen entrance.

10/3/2025· 6mo ago

Visit ID: 10913155

Met Inspection Standards
  • N/A:No Violations Were Observed

3/13/2025· 1y 1mo ago

Visit ID: 10707076

Follow-up Inspection Required

1 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Operator moved item for proper storage. Corrected On-Site Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler by service window as soiled inside. Operator cleaned interior. Corrected On-Site Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

1/3/2025· 1y 3mo ago

Visit ID: 10706794

Met Inspection Standards
  • N/A:No Violations Were Observed

10/29/2024· 1y 5mo ago

Visit ID: 8764929

Follow-up Inspection Required

3 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed container used as scoop in bulk seasoning. Operator removed item. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed potato dicer as soiled. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

4/17/2024· 1y 12mo ago

Visit ID: 8655490

Met Inspection Standards

1 high, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator moved item for proper storage. Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee place lemon garnish in drink with barehand. Educated operator on proper method. **Corrective Action Taken**

3/1/2024· 2y 1mo ago

Visit ID: 8455315

Met Inspection Standards
  • N/A:No Violations Were Observed