BAYMONT INN & SUITES
9401 MARKETPLACE RD, Fort Myers FL 33912 · 239-454-0040
Last inspected Jun 22, 2026 · 4 visits since June 2024
JUN 24
JUN 25
APR 26
— STEADY
3 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Jun 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions. Test kit expired in July 2023, no longer showing accurate results.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area.
Apr 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm), operator diluted to 400ppm.
Handwash sink used for purposes other than handwashing. Used to rinse waffle container. Operator removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to provide at time of inspection.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator unable to provide at time of inspection.
No soap provided at handwash sink. Operator replaced.
Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions. Test kit expired in July 2023, no longer showing accurate results.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent over buffet line.
No conspicuously located ambient air temperature thermometer in holding unit. In buffet line yogurt reach-in cooler.
Jun 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface (blade) of large can opener soiled with encrusted debris on the blade.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen/food preparation area constructed with acoustic ceiling tile and is not smooth and easily cleanable.
Ceiling/ceiling tile shows damage or is in disrepair. Water stain on the ceiling tile around the smoke detector.
Light shield damaged/in disrepair above the tall cooler/freezer in the kitchen.
No conspicuously located ambient air temperature thermometer in cold holding unit for yogurt on the buffet line.
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing dishes at triple sink, washing rinse and air dry, no sanitizer step utilized. Operator set up sanitizer step, quaternary and resanitized dishware.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, reconstituted waffle batter containing dairy (52F - Cold Holding); two percent milk (47F - Cold Holding) for 90 minutes per operator. Operator states all items are discarded at the end of breakfast, less than 4 hours. Provided operator with time as a public health control form. Operator discarded the products.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and food storage area of kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents above buffet line.
No conspicuously located ambient air temperature thermometer in cold holding unit on buffet line.
Single-service articles improperly stored. Single service cups, lids, and bowls stored on floor in side dry storage room.
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.