CALOOSA SOUND CONVENTION CENTER
1375 MONROE ST, Fort Myers FL 33901 · 813-849-4114
Last inspected Jun 12, 2026 · 9 visits since November 2023
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steaks in stand up reach-in cooler. The chef placed the raw chicken on bottom shelf in stand up reach-in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Food stored in undrained ice. Observed bottled drinks in undrained ice. Operator drained ice.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food storage container/container lid cracked or broken. Observed broken container in dry storage area. Operator discarded item voluntarily.
Food stored on floor. Observed food stored on floor of freezer.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steaks in stand up reach-in cooler. The chef placed the raw chicken on bottom shelf in stand up reach-in cooler.
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. HACCP plan has been submitted.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected over coffee machine. The chef placed coffee filters in closed container.
Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and corn starch not labeled.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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. Establishment uses reduced oxygen packaging for multiple food items.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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. Establishment uses reduced oxygen packaging for multiple food items.
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
Show 2 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dish machine at 153F. Operator called company to have machine repaired.
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. Establishment uses reduced oxygen packaging for multiple food items.
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.