DirtyFLRestaurant Inspection Data

PARADISE GRILL

10 North Collier Boulevard
Florida, 34145
Collier County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8867357

  • 14-11-5:Basic - Equipment in poor repair. Observed torn reach in cooler door gaskets on the cook line and at the salad station. Observed a broken door handle on the reach in cooler at the server station.
  • 12B-14-4:Basic - Observed an employee beverage stored in drink ice behind the inside bar. The operator discarded the ice. Observed an employee beverage stored in the same container as cut vegetables in the reach in cooler on the cook line. The operator discarded the vegetables. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed taco shells not covered on top of the expo line on the cook line. The operator covered the taco shells. Corrected On-Site
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Observed an employee beverage stored in drink ice behind the inside bar. The operator discarded the ice. Observed an employee beverage stored in the same container as cut vegetables in the reach in cooler on the cook line. The operator discarded the vegetables. Corrected On-Site
  • 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Observed raw ground beef stored over bottled beer in the outside walk in cooler. The operator properly stored the raw ground beef. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored over unwashed tomatoes in the walk in cooler. The operator properly stored the raw chicken. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over washed avocados in the reach in cooler on the cook line. The operator properly stored the raw tuna. Observed raw ground beef stored over chicken salad in the 2-door reach in cooler near the salad station. The operator properly stored the raw ground beef. Corrected On-Site Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked risotto date marked 1/5; cooked ground beef date marked 1/7; cooked pork date marked 1/10 in the walk in cooler. The operator discarded the above potentially hazardous foods. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked risotto date marked 1/5; cooked ground beef date marked 1/7; cooked pork date marked 1/10 in the walk in cooler. The operator discarded the above potentially hazardous foods. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (51F - Cold Holding) stored stacked above the fill line in the top section of the reach in cooler at the salad station. The operator emptied half of the contents and stored in the lower portion of the reach in cooler. Observed garlic butter bread (71F - Cold Holding) at room temperature on the cook line. The operator discarded the bread. The operator was emailed a time as public health control form. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the quaternary wiping cloth solution for the sanitizer buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed an oyster tag marked with an incorrect date. The tag was date marked 1/18.
  • 02C-02-5:Intermediate - Cooked chicken wings prepared onsite and held more than 24 hours not properly date marked in the outside walk in cooler. The operator marked the chicken with the correct date. Corrected On-Site

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8867318

  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled at the three compartment sink. Repeat Violation Warning - From follow-up inspection 2024-08-22: **Time Extended**

Inspection Date: 8/21/2024

Inspection #: Visit ID: 8719229

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the license displayed in the lobby expired 12/1/2023. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In the reach in coolers on the cook line and the salad prep area. Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor on the cook line. Repeat Violation Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pot roast (49F - Cooling) date marked 8/20 in the walk in cooler. The operator discarded the pot roast. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked beans at 4:45 (101F - Cooling). The operator stated the beans were prepared at approximately 6AM. The operator discarded the beans. Corrected On-Site Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed cooked beans at 4:45 (101F - Cooling). The operator stated the beans were prepared at approximately 6AM. Observed cooked pot roast (49F - Cooling) date marked 8/20 in the walk in cooler. The operator discarded the beans and pot roast. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over queso dip in the walk in cooler. The operator properly stored the raw shrimp. Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed cooked chicken wings date marked 8/12 in the outside walk in cooler. The operator discarded the chicken. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw shrimp (54F - Cold Holding); butter (50F - Cold Holding); cooked pasta (60F - Cold Holding); raw salmon (50F - Cold Holding); raw scallops (46F - Cold Holding); heavy whipping cream (53F - Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork (45F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); sliced cheese (47F - Cold Holding); deli turkey (50F - Cold Holding); deli roast beef (51F - Cold Holding); raw cod (49F - Cold Holding); raw grouper (52F - Cold Holding); raw shrimp (50F - Cold Holding); raw mahi (48F - Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F - Cold Holding); deli turkey (57F - Cold Holding); blue cheese crumbles (54F - Cold Holding); buffalo chicken flat bread (58F - Cold Holding); cheese flat bread (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); bread pudding (51F - Cold Holding); key lime pie (58F - Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (54F - Cold Holding); butter (50F - Cold Holding); cooked pasta (60F - Cold Holding); raw salmon (50F - Cold Holding); raw scallops (46F - Cold Holding); heavy whipping cream (53F - Cold Holding) in the reach in cooler on the cook line nearest the bar. Observed raw salmon (50F - Cold Holding); raw shrimp (52F - Cold Holding); cooked pork (45F - Cold Holding); raw chicken (50F - Cold Holding); raw beef (49F - Cold Holding); sliced cheese (47F - Cold Holding); deli turkey (50F - Cold Holding); deli roast beef (51F - Cold Holding); raw cod (49F - Cold Holding); raw grouper (52F - Cold Holding); raw shrimp (50F - Cold Holding); raw mahi (48F - Cold Holding) in the low boy reach in cooler underneath the grill on the cook line. Observed cut tomatoes (57F - Cold Holding); deli turkey (57F - Cold Holding); blue cheese crumbles (54F - Cold Holding); buffalo chicken flat bread (58F - Cold Holding); cheese flat bread (57F - Cold Holding); hard boiled eggs (48F - Cold Holding); bread pudding (51F - Cold Holding); key lime pie (58F - Cold Holding) in the reach in cooler at the salad prep station. The operator stated the above foods had been held for more than 4 hours. The operator discarded the above foods. Corrected On-Site Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed the wiping cloth solution for the buckets on the cook line at 500ppm. The operator diluted the solution to 200ppm. Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at the three compartment sink. Repeat Violation Warning

Inspection Date: 12/1/2023

Inspection #: Visit ID: 8562376

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last served date marks. - From follow-up inspection 2023-12-01: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine. - From follow-up inspection 2023-12-01: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled at the three compartment sink. The operator labeled the spray bottles. Corrected On-Site Repeat Violation - From follow-up inspection 2023-12-01: **Time Extended**

Inspection Date: 11/30/2023

Inspection #: Visit ID: 8441721

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an opened employee beverage on a food prep table in the prep area. The operator discarded the beverage. Corrected On-Site Repeat Violation
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in the reach in cooler near the dish area. The operator properly stored the employee food. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed the ice scoops behind the outside bar stored between mixer bottles. The operator properly stored the ice scoops. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on the oven door handle between uses. The operator properly stored the tongs. Corrected On-Site
  • 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. Observed the scoop used for panko breading not stored with the handle above the food product. The operator properly stored the scoop. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed an in-use ice cream scoop stored on 92F standing water. The operator removed the ice scoop from the standing water. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. Observed single-service cups stored on the floor in the storage area on the patio.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor throughout the kitchen. The operator properly stored the solution.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatloaf (55F - Cooling) date marked 11/29; cooked rice date marked 11/28 (54F - Cooling); cooked pot roast date marked 11/27 (49F - Cooling); cooked chicken date marked 11/29 (47F - Cooling) In the walk in cooler. The operator discarded the above food products. Corrected On-Site Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked pork date marked 11/20 in the walk in cooler. The operator discarded the cooked pork. Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags missing last served date marks.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit for the dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at the three compartment sink. The operator labeled the spray bottles. Corrected On-Site Repeat Violation

Inspection Date: 7/11/2023

Inspection #: Visit ID: 8341025

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Observed the top of the dish machine soiled with debris.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed holes in the ceiling tile above the handwashing sink in the prep area.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vent above the reach in freezers soiled with dust.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed the displayed license expired 12/1/2021.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverages stored on a shelf in the prep area next to clean equipment. The operator properly stored the employee beverages. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed an employee drinking from an open beverage container in the dish washing area.
  • 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 employee cell phone on a shelf with food products in the kitchen. The operator properly stored the cell phone. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed drinking cups at the wait station not properly air dried.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed onions not stored 6 inches off the ground in the prep area in the kitchen.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in-use knife between cooling units on the cook line. The operator removed the knife for cleaning. **Corrective Action Taken**
  • 33-11-4:Basic - Missing drain plug at dumpster. Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit throughout the kitchen.
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels in the kitchen.
  • 33-16-4:Basic - Open dumpster lid. The operator closed the lid. Corrected On-Site
  • 29-05-4:Basic - Plumbing line from a removed fixture not capped off at the three compartment sink.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together behind the bar. The operator discarded the contents of the sanitizer bucket. Corrected On-Site Repeat Violation
  • 41-07-4:High Priority - Container of medicine improperly stored. Observed a first aid kit with medicines stored on a shelf above a prep table in the kitchen. The operator properly stored the first aid kit. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed dented can of tuna. The operator segregated the tuna for return. Corrected On-Site
  • 12A-19-4:High Priority - Employee washed hands with cold water. Observed employee on the cook line wash hand in a handwashing sink with 89F.
  • 12A-20-4:High Priority - Employee washed hands with no soap. The employee re-washed hands with soap. Corrected On-Site
  • 02A-04-4:Intermediate - 'Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Observed one consumer advisory at the inside bar.
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hand in single compartment prep sink. Educated the employee on proper handwashing protocols. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed step ladders blocking access to the handwashing sink near the walk in cooler. The operator removed the step ladders. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. The operator was emailed consumer advisory. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles containing chemicals near the three compartment sink.
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed the hot water temperatures at the handwashing sinks on the cook line at 89F; behind the bar 88F; near the ice machine 88F; outside bar 85F; wait station 85F; men's restroom 85F; women's restroom 89F. Repeat Violation