Bonita Springs33931
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Coconut shrimp prepared day prior coconut rice (64 F - Cold Holding) inside reach in cooler on expo line.
High priorityBONITA FISH COMPANY →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Coconut shrimp prepared day prior coconut rice (64 F - Cold Holding) inside reach in cooler on expo line.
High priorityBONITA FISH COMPANY →Aug 25, 2026
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary exceeds 400ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm)
High priorityBONITA FISH COMPANY →Aug 25, 2026
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary exceeds 400ppm); operator emptied and refilled to achieve: Bar Triple Sink (Quaternary 200ppm)
High priorityPINCHERS CRAB SHACK →Aug 25, 2026
Sanitizer not used in accordance with the manufacturer's recommendations. (Quaternary exceeds 400ppm); operator emptied and refilled to achieve: Bar Triple Sink (Quaternary 200ppm)
High priorityPINCHERS CRAB SHACK →Aug 25, 2026
Raw animal food stored over/not properly separated from ready-to-eat food.Raw oysters over ready to eat prepared tuna and raw tune stored over sweet fries. Operator moved all foods to proper storage. This is a repeat violation from the previous inspection dated 02-03-2026
High prioritySNUG HARBOR RESTAURANT →Aug 21, 2026
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 10 quarts of ranch dressing prepared on 08-03-2026 and 10 quarts of coleslaw dressing also prepared on 08-03-2026 exceeding 7 day date marking requirements
High prioritySNUG HARBOR RESTAURANT →Aug 21, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. 10 quarts of ranch dressing prepared on 08-03-2026 and 10 quarts of coleslaw dressing also prepared on 08-03-2026 exceeding 7 day date marking requirements
High prioritySNUG HARBOR RESTAURANT →Aug 21, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At hand sink near outside bar.
High prioritySNUG HARBOR RESTAURANT →Aug 21, 2026
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed with employee and operator,proper hand washing and required glove change
High priorityDIXIE FISH CO →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table shelf, garlic butter (62 F - Cold Holding) per operator butter was removed from refrigerator less than 2 hours prior. Operator return to reach in cooler to cool.
High priorityDIXIE FISH CO →Aug 20, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb underneath dish machine table with hose attached and no vacuum breaker present. This is a repeat violation from the previous inspection dated 02-12-2026
High priorityDIXIE FISH CO →Aug 20, 2026