FOREST GLEN EAGLES NEST
3855 FOREST GLEN BLVD, Naples FL 34114 · 239-384-1332
Last inspected Mar 6, 2026 · 8 visits since August 2023
JAN 24
SEP 24
APR 25
OCT 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired on 12/1/2025.
Carbon dioxide/helium tanks not adequately secured. There are 2 unsecured carbon dioxide tanks behind the bar.
Ice scoop handle in contact with ice. There is an ice scoop inside an ice bin with the handkerchief in contact with the ice. Operator moved the ice scoop to proper storage.
In-use tongs stored on equipment door handle between uses. There are tongs on the pizza oven door handle. Operator removed the tongs.
Show the remaining 1 finding ▾
Plumbing system in disrepair. There is a faucet in the center of the cook line that will not turn off.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler by the triple sink, egg salad (45F - Cold Holding). Operator voluntarily discarded the egg salad.
Warewashing sanitizing solution exceeding the maximum concentration allowed. In the triple sink Triple Sink (Quaternary >400ppm). Operator diluted the sanitizer to 300ppm.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. There are damaged door gaskets on the reach through cooler in the servers area.
Apr 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 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), the container of sanitizer is empty. Operator set up the triple sink with quaternary sanitizer at 400ppm.
Carbon dioxide/helium tanks not adequately secured. There is a unsecured carbon dioxide tank by the bag in box storage rack. Operator secured the carbon dioxide tank.
Equipment in poor repair. There are damaged door gaskets on the reach through cooler in the servers area.
In-use utensil stored in sanitizer between uses. There are ice scoops stored in sanitizer solution at the bar. Operator moved the ice scoops to a dry container to air dry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. There is a buildup of grease and dust on the hood filters.
Wet mop not stored in a manner to allow the mop to dry. There is a wet mop stored in the empty compartment of a mop bucket.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the double door reach through cooler in the service area cut melon (47F - Cold Holding); coleslaw (48F - Cold Holding). Operator moved time/temperature control foods to another cooler.
Jan 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In the single door reach in cooler on the cook line raw pork is stored over cooked chicken and vegetables. Operator moved the items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the bottom of the make table cooler in front of the grill shrimp (49F - Cold Holding). Operator iced the shrimp.
Bowl or other container with no handle used to dispense food.in containers of cooked peppers and salsa on the cook line there are plastic ramekins. Operator removed the ramekins.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There is no testing device for high temperature sanitizer in the dishwasher.
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. An employee handled dirty utensils in the triple then changed gloves with no hand wash. Inspector spoke with the employee who washed their hands and put on clean gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In the make table cooler in front of the pizza oven raw salmon is stored over diced ham, diced peppers, mushrooms and onions. Operator moved items to proper storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the under counter cooler by the triple sink, chicken salad (45F - Cold Holding); tuna salad (45F - Cold Holding). Operator moved all items to another cooler. In the drawer cooler under the grill, hamburger (44F - Cold Holding); Fish (45F - Cold Holding); hotdogs (44F - Cold Holding). Operator iced items in the drawer cooler.
Handwash sink not accessible for employee use at all times. There is a bottle of bleach in the hand sink by the triple sink. Operator removed the bleach bottle.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. There is no test kit for quaternary sanitizer in the triple sink and sanitizer buckets.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. There is no testing device for high temperature sanitizer in the dishwasher.
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.