ALEXIS HERNANDEZ
110 N 1 ST, Immokalee FL 34142 · 239-867-4283
Last inspected Apr 28, 2026 · 10 visits since November 2023
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler mechanically tenderized veal stored over whole muscle meat. Operator moved items to proper storage order.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023017671 | Feb 27, 2023 | Apr 20, 2023 | $320 |
Inspection history
10 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Handwash sink used for purposes other than handwashing.the hand washing sinks at the bar are being used as dump sinks as evidenced by the strainers inside each one.
In-use tongs stored on equipment door handle between uses. There is a set of tongs on an oven door handle. Operator removed the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served. The clam and mussel tags are not marked with the last date sold.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a buildup of food debris behind the blade of the slicer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on top of a pan of cooked puff pastry. Operator removed the employee cellphone.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler raw whole muscle beef and ground beef are stored in the same pan. Operator moved the whole muscle meat to proper storage.
Handwash sink used for purposes other than handwashing. An employee filled containers of water at the hand washing sink by the triple sink. The hand washing sink next to the walk in cooler gas been used for a dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The quaternary chemical test kit container us filled with water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. There are utensils in 108F standing water on the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
Opened employee beverage container in a cold holding unit with food to be served to customers. There are open employee water bottles inside the upright reach in cooler in the salad station.
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Show 3 findings ▾
Raw animal food stored in same container as ready-to-eat food. In the pizza station raw sausage is stored over fresh and shredded mozzarella. Operator moved the sausage to proper storage.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside both ice machines.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walkin freezer,
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Show 7 findings ▾
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 will sanitize in the triple sink.
Raw animal food stored in same container as ready-to-eat food. In the pizza station raw sausage is stored over fresh and shredded mozzarella. Operator moved the sausage to proper storage.
No soap provided at handwash sink. There is no soap at the hand washing sink by the ice machines.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Clam and mussel tags are not marked with the last date served.
Soap dispenser at handwash sink not working/unable to dispense soap. The soap dispenser at the hand sink next to the triple sink is broken.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. There is a mold like substance inside both ice machines.
Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice in the walkin freezer,
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Show 4 findings ▾
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 top and drawers of the make table cooler closest to the dish washing area, butter (64F - Cold Holding); shrimp (59F - Cold Holding); Fish (59F - Cold Holding); cooked risotto (60F - Cold Holding); raw sausage (58F - Cold Holding); calamari (57F - Cold Holding). See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top and drawers of the make table cooler closest to the dish washing area, butter (64F - Cold Holding); shrimp (59F - Cold Holding); Fish (59F - Cold Holding); cooked risotto (60F - Cold Holding); raw sausage (58F - Cold Holding); calamari (57F - Cold Holding). See stop sale.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink in front of the dish washing area.
In-use tongs stored on equipment door handle between uses. There are tongs on oven door handles.
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
Recorded at 599 S COLLIER BOULEVARD #215-217, Marco Island — this licence has since moved.
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler mechanically tenderized veal stored over whole muscle meat. Operator moved items to proper storage order.
Food-contact surface soiled with food debris, mold-like substance or slime. There is a mold like substance inside the ice chute at the drink fountain in the service area.
No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at either hand washing sink at the bar.
No soap provided at handwash sink. There is no soap at either hand washing sink at the bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is performing Sous Vide with no HACCP plan.
Spray bottle containing toxic substance not labeled. There is a unlabeled chemical spray bottle in the dish washing area.
Ice scoop handle in contact with ice. There is a ice scoop with the handle in the ice at the bar. Inspector educated the operator on proper storage of in use utensils.
In-use tongs stored on equipment door handle between uses. There are tongs on a oven door handle. Operator removed the tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease on the hood filters.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.