TOWNEPLACE SUITES FORT MYERS GULF COAST
Based on 3 health inspections, TOWNEPLACE SUITES FORT MYERS GULF COAST in FORT MYERS has earned a 3.1/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 3 reports on file
16975 VINTAGE COMMERCE BLVD, FORT MYERS 33912
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 3 health inspection reports
All Inspection Reports
1/15/2026· 1mo ago
Visit ID: 10881081
Met Inspection Standards1 high, 3 basic
- 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while refilling dry foods for buffet in back of kitchen. Spoke with employee regarding designated areas for chewing gum or eating food.
- 08B-38-4:Basic - Food stored on floor. In kitchen by dry storage racks, waffle mix delivered before start of day per operator stored on floor in boxes.
- 25-05-4:Basic - Single-service articles improperly stored. Coffee filters stored uncovered over microwave in back of kitchen.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Licence expired on 12/1/2025.
- 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. Located at entrance to kitchen by red fire alarm electronics.
3/21/2025· 11mo ago
Visit ID: 10702516
Met Inspection Standards2 high, 1 int
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line cooked eggs (56F - Cold Holding); half and half (47F - Cold Holding); reconstituted waffle batter with dairy (70F - Cold Holding) for 2 hours 45 minutes per operator prepared early. Operator states all foods are discarded at end of service, within 4 hours of being placed on buffet. Observed operator discard products during inspection. Provided operator with time as a public health control form and discussed use. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line cooked egg sandwich (131F - Hot Holding); cooked pork sausage (120F - Hot Holding); cooked oatmeal (116F - Hot Holding) for 2 hours 45 minutes per operator prepared early. Operator states all foods are discarded at end of service, within 4 hours of being placed on buffet. Observed operator discard products during inspection. Provided operator with time as a public health control form and discussed use. Corrected On-Site
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
10/23/2024· 1y 4mo ago
Visit ID: 8824478
Met Inspection Standards- N/A:No Violations Were Observed