PARADISE GRILL
10 North Collier Boulevard
Florida, 34145
Collier County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
8
Intermediate
2
Basic
4
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/17/2025 revealed 14 total violations (8 high priority, 2 intermediate, 4 basic).
Inspection on 8/22/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 8/22/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 8/21/2024
High Priority
9
Intermediate
1
Basic
3
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/21/2024 revealed 13 total violations (9 high priority, 1 intermediate, 3 basic).