DOUG'S SEAFOOD
3411 BONITA BEACH RD, Bonita Springs FL 34134 · 239-293-2009
Last inspected Apr 1, 2026 · 5 visits since November 2024
NOV 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to Operator for posting.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put on gloves to prepare food for a guest without proper handwashing.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat bread in freezer. Operator moved to proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clam chowder (51F - Cooling) per operator held overnight in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clam chowder (51F - Cooling) per operator held overnight in walk in cooler.
Show the remaining 2 findings ▾
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
Worn, torn and/or soiled floors/carpeting. Floors are worn and chipping throughout back of house.
Aug 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Bowl or other container with no handle used to dispense food. In flour bin. Corrected on site
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected to Sanitizer Bucket (Chlorine 50ppm)
May 27, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Lobster meat was thawing in standing water in the prep sink. Haddock case was thawing at room temperature on a cart on the cook line. All thawing product was placed submerged under running water for proper thawing.
Mar 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Manager or person in charge lacking proof of food manager certification.
In-use ice scoop stored on soiled surface between uses. Scoop was stored on top of the ice machine. Educated Operator regarding storage of clean utensils.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bus tub containing cole slaw was observed to have a green mold-like substance. Operator discarded cole slaw. Educated Operator and staff about air drying and not wet nesting.
Time/temperature control for safety food thawed in an improper manner. Lobster meat was thawing in standing water in the prep sink. Haddock case was thawing at room temperature on a cart on the cook line. All thawing product was placed submerged under running water for proper thawing.
Nov 6, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate2 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored on open shelving in the walk-in cooler directly above Haddock. Operator moved to proper storage hierarchy.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Five gallons of clam chowder marked with a preparation date of 10/29. One gallon shucked shellfish marked with s preparation date of 10/29. Operator discarded. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Five gallons of clam chowder marked with a preparation date of 10/29. One gallon shucked shellfish marked with s preparation date of 10/29.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Side reach-in cooler had items at important temperatures: crab cakes (44F - Cold Holding); lobster (48F - Cold Holding). Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach-in cooler had items at important temperatures: crab cakes (44F - Cold Holding); lobster (48F - Cold Holding). Operator discarded. See stop sale
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to Operator for posting.
No probe thermometer provided to measure temperature of food 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 copies of Employee Health Agreement to Operator. Employees present signed Agreement.
Spray bottle containing yellow toxic substance not labeled.
No Heimlich maneuver/choking sign posted. Provided to Operator during the visit.
Reuse of single-service or single-use articles. Prepared food is being stored in re-used single-service containers. Educated Operator on proper use of single-service items and proper storage of food.
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.