FOREST GLEN GCC
FOREST GLEN GCC has 8 health inspections on file for its NAPLES location, with an overall rating of 3.0/5. Food safety practices have remained consistent.
Last inspection: 6 days ago · 8 reports on file
3855 FOREST GLEN BLVD
Overall Food Safety Rating
★★★☆☆ (3.0/5)
Based on 8 health inspection reports
All Inspection Reports
3/6/2026· 6d ago
Inspection #: 3674097
Administrative complaint recommended10/15/2025· 4mo ago
Visit ID: 13548975
Met Inspection Standards- N/A:No Violations Were Observed
10/14/2025· 4mo ago
Visit ID: 10900518
Follow-up Inspection Required3 high, 1 int
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. There is chopped parsley inside a pan lined with a non food grade paper towel operator replaced the paper towel with parchment paper. Corrected On-Site
- 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 cold held at greater than 41 degrees Fahrenheit. In the pantry make table, cut lettuce (70F - Cold Holding); tzatziki (57F - Cold Holding); cous cous (58F - Cold Holding).
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler cooked onions (46F - Cold Holding). Operator removed the onions from the double pan. In the pantry make table, cut lettuce (70F - Cold Holding); tzatziki (57F - Cold Holding); cous cous (58F - Cold Holding).
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the nozzle of the soda gun at the entrance to the bar.
4/14/2025· 11mo ago
Visit ID: 10747852
Met Inspection Standards1 high, 3 int, 5 basic
- 14-11-5:Basic - Equipment in poor repair. The door gasket on the teach in cooler by the triple sink is melted.
- 08B-38-4:Basic - Food stored on floor. There are two cases of beef stored on the floor in the walk in freezer. Operator moved the cases if beef to proper storage. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the lines to the han housing in the walk in freezer.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. There are two scoops inside the flour bin with the handles in contact with the flour.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. There is a tray of open sternos stored above bottles of ketchup and food service squeeze bottles in dry storage.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris on the can opener blade.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at the bar.
- 16-53-4:Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. The dishwasher did not exceed 96F.
12/19/2024· 1y 2mo ago
Visit ID: 8783271
Met Inspection Standards3 high, 1 int, 3 basic
- 08B-20-4:Basic - Damaged/spoiled/recalled food not properly segregated. There are three severely dented number ten cans of hot fudge in the can rack with undamaged cans. See stop sale.
- 10-08-5:Basic - Ice scoop handle in contact with ice at the bar.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. There is a wet wiping towel not stored in sanitizer solution in the salad station. Operator put the wiping towel into a sanitizer bucket. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Damaged/spoiled/recalled food not properly segregated. There are three severely dented number ten cans of hot fudge in the can rack with undamaged cans. See stop sale.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler raw ground beef is stored over whole muscle beef. Operator moved the items to proper storage. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. There used to be a mold like substance inside the nozzle of the soda gun at the entrance to the bar.
1/24/2024· 2y 1mo ago
Visit ID: 8592016
Met Inspection Standards- N/A:No Violations Were Observed
1/16/2024· 2y 1mo ago
Visit ID: 8480269
Follow-up Inspection Required2 high, 1 basic
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The soap dispenser in the dishwasher is not working. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Operator set up the triple sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the make table cooler on the cook line, half and half (44F - Cold Holding). Operator moved the half and half to the walk-in cooler. **Corrective Action Taken** Warning
8/22/2023· 2y 6mo ago
Visit ID: 8381611
Met Inspection Standards1 int
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. A cook rinsed a knife in the hand wash sink next to the triple sink.