GANDULES GRILL
5705 LEE BLVD, SUITE 11-12, LEHIGH ACRES 33971
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/25/2025
High Priority
3
Intermediate
4
Basic
4
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 in dishwashing area of paver or next to clean plate ware, 2 in prep areas by food in back of kitchen. **Repeat Violation**
- 36-12-4:Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at front bar handwash sink. **Repeat Violation**
- 25-32-4:Basic - Reuse of single-service or single-use articles. Gallon sized water bottles reused to store juices made in house in walk-in cooler. **Repeat Violation**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On rolling cart in walk-in cooler, raw chicken over raw pork.
- 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 prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (72F at 3:45 to 63F at 4:20 - Cooling) per operator made at 12:00, cooling for 3 hours 45 minutes. Operator placed into ice bath for rapid cooling, however after 4 hours and 20 minutes passed cooling was not completed - see stop sale.
- 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (72F at 3:45 to 63F at 4:20 - Cooling) per operator made at 12:00, cooling for 3 hours 45 minutes. Operator placed into ice bath for rapid cooling, however after 4 hours and 20 minutes passed cooling was not completed - see stop sale.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler on rolling cart, prepped meats ambient cooling and on rack nearby cooked rice cooling stored in think, covered, plastic containers. Spoke with operator regarding proper cooling techniques.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer wiping bucket in front bar handwash sink. Bucket was removed. **Corrected On-Site** **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at front bar handwash sink. **Repeat Violation**
Food safety inspection conducted on 3/25/2025 revealed 11 total violations (3 high priority, 4 intermediate, 4 basic).
Inspection on 2/27/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 4 by back door dishwashing area. **Repeat Violation**
- 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splashing dishwashing area, clean glass rack under paper towel dispenser.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back corner dishwashing area, 3 open employee water bottles over clean dish ware. 1 over liquor storage by office.
- 12B-01-4:Basic - Employee eating while preparing food. Observed employee tasting food on cook line with gloved hands on cook line between orders. Spoke with employee regarding not eating while cooking on line.
- 36-11-4:Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. **Repeat Violation**
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In middle of back part kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in front bar.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Gallon sized water bottles reused to store juices made in house in walk-in cooler.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed non-food grade tool grinder in dry storage room over cans coconut milk.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. On can rack near dry storage, 3 cans apple pie filling, 1 can apple sauce, 2 cans fruit cocktail heavily dented at seams. Reinforced importance of checking cans for dents, rust to ensure contents are safe. **Repeat Violation**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves directly handle raw fish at flat grill on cook line, then touch multiple utensils and containers to remove cooked chicken from grill, no glove change no handwash. Second employee at fryer touched raw chicken directly then touched clean utensils, bowl to serve ready-to-eat fried foods, no glove change no handwash. Spoke with employees, employees removed gloves and properly washed hands before returning to work. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line, bins on silver cart:; cooked small pork (82F - Cold Holding); raw pork (55F - Cold Holding); cooked large pork (90F - Cold Holding) for 40 minutes per operator. Provided operator time as a public health control form and explained use.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottles cleaning solutions stored over water, oil in back hallway storage by office. Operator removed. Reinforced importance of proper storage of chemicals. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At entrance to frontline in kitchen, used to stored cooked rice drink mixing tools and glasses - cleared during inspection, corrective action taken. At front bar, used to place glasses, sanitizer bucket. **Repeat Violation**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer provided by operator has no thermo irreversible temperature indicator.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in front bar.
Food safety inspection conducted on 2/27/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 10/16/2024
High Priority
4
Intermediate
3
Basic
5
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on top of warewashing machine. **Repeat Violation**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 4 by back kitchen exit.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable, observed in back prep area.
- 36-11-4:Basic - Floors not maintained smooth and durable, easily cleanable throughout kitchen. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. In dry storage area, Bibb in box soda, water bottles, plastic bottles of drinks.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage can rack, cans tomato sauce and fruit cocktail heavily dented at seams.
- 12A-02-4:High Priority - Dishwasher handled soiled dishes or utensils and then picked up clean dishes, no handwash. Discussed with employee proper handwashing, operator washed hands properly before returning to work. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line of cook line fresh garlic in oil (68F - Cold Holding); Nutella and evaporated milk (68F - Cold Holding) stored for two hours per operator. Provided operator with time as a public health control form and discussed options for both cold holding and using time as a public health control.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored over food on prep table. Operator removed. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink in bar and front line.
- 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alegna, Rachel, Hector, Sofia, no proof of training
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit signs removed, path blocked with chair and equipment in back left exit from kitchen closest to walk-in cooler.
Food safety inspection conducted on 10/16/2024 revealed 13 total violations (4 high priority, 3 intermediate, 5 basic).