GANDULES GRILL
5705 LEE BLVD, Lehigh Acres FL 33971 · 239-464-8673
Last inspected Apr 30, 2026 · 11 visits since November 2023
OCT 24
FEB 25
MAR 25
FEB 26
APR 26
▼ IMPROVING
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. On rolling cart in walk-in cooler, raw chicken over raw pork.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024002175 | Nov 21, 2023 | Jan 25, 2024 | $200 |
Inspection history
11 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chopped beef stored over container of raw snapper. Operator switched containers.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed garlic in oil and cut lettuce 50F less than 4 hours. Operator placed time mark on foods before leaving inspection.
Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used as a dump sink.
Water with a temperature of least 85 degrees Fahrenheit not provided at employee front service handwash sink. Observed temperature reaching 82F.
Show the remaining 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Educated operator on the importance of air drying containers.
Floors not maintained smooth and durable and easily cleanable in main kitchen. Educated operator on the importance of having smooth and easily cleanable floors.
Open dumpster lid in shared plaza.
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Equipment and utensils not properly air-dried - wet nesting. In pass through prep area by dishwashing area.
Floors not maintained smooth and durable and easily cleanable in main kitchen.
In-use ice scoop stored on soiled surface between uses. On soiled top of ice machine with debris/dust.
Feb 5, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on top of warewashing machine, at sides of doors.
Equipment and utensils not properly air-dried - wet nesting. In pass through prep area by dishwashing area.
Floors not maintained smooth and durable and easily cleanable in main kitchen.
Food stored on floor. In walk-in cooler, bottles liquid margarine stored on floor.
In-use ice scoop stored on soiled surface between uses. On soiled top of ice machine with debris/dust.
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 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. Dishwasher (Temperature 149F) in main kitchen. Spoke with operator, operator set up manual sanitation in triple sink 200ppm quaternary for manual sanitation pending repairs.
Raw animal food stored over/not properly separated from ready-to-eat food. By entrance to cook line tall, silver reach-in cooler with raw chicken, raw fish over cut peppers and onions. Operator rearranged foods for proper food storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far end cook line right side, cut tomatoes (49F - Cold Holding); fresh garlic in oil (58F - Cold Holding) cut lettuce (68F - Cold Holding) for thirty minutes per operator. Foods stored in ice bath not filled to top level of food. Foods stored in reach-in cooler filled above fill line with extra container buffering from proper cooling. Operator filled up ice bath and removed foods below fill line to help cool and properly cold hold foods.
Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher wash hands in triple sink. Spoke with employee regarding correct sink to use for washing hands.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Emmilie Candal 11/30//2020 expired, no other certified food manager for establishment.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at any sink in establishment.
Accumulation of debris on top of warewashing machine, at sides of doors.
Carbon dioxide/helium tanks not adequately secured. 4 by back door of kitchen.
Equipment and utensils not properly air-dried - wet nesting. In pass through prep area by dishwashing area.
Floors not maintained smooth and durable and easily cleanable in main kitchen.
Food stored on floor. In walk-in cooler, bottles liquid margarine stored on floor.
In-use ice scoop stored on soiled surface between uses. On soiled top of ice machine with debris/dust.
Plumbing system in disrepair. Handwash sink in dishwashing area leaking underneath, cannot fully turn off at faucet, temporary repairs in place.
Mar 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. On rolling cart in walk-in cooler, raw chicken over raw pork.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (72F at 3:45 to 63F at 4:20 - Cooling) per operator made at 12:00, cooling for 3 hours 45 minutes. Operator placed into ice bath for rapid cooling, however after 4 hours and 20 minutes passed cooling was not completed - see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed fresh garlic in oil (72F at 3:45 to 63F at 4:20 - Cooling) per operator made at 12:00, cooling for 3 hours 45 minutes. Operator placed into ice bath for rapid cooling, however after 4 hours and 20 minutes passed cooling was not completed - see stop sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler on rolling cart, prepped meats ambient cooling and on rack nearby cooked rice cooling stored in think, covered, plastic containers. Spoke with operator regarding proper cooling techniques.
Handwash sink used for purposes other than handwashing. Sanitizer wiping bucket in front bar handwash sink. Bucket was removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink at front bar handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 in dishwashing area of paver or next to clean plate ware, 2 in prep areas by food in back of kitchen.
Floors not maintained smooth and durable, easily cleanable throughout kitchen.
No handwashing sign provided at a hand sink used by food employees at front bar handwash sink.
Reuse of single-service or single-use articles. Gallon sized water bottles reused to store juices made in house in walk-in cooler.
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale. On can rack near dry storage, 3 cans apple pie filling, 1 can apple sauce, 2 cans fruit cocktail heavily dented at seams. Reinforced importance of checking cans for dents, rust to ensure contents are safe.
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee wearing gloves directly handle raw fish at flat grill on cook line, then touch multiple utensils and containers to remove cooked chicken from grill, no glove change no handwash. Second employee at fryer touched raw chicken directly then touched clean utensils, bowl to serve ready-to-eat fried foods, no glove change no handwash. Spoke with employees, employees removed gloves and properly washed hands before returning to work.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Next to cook line, bins on silver cart:; cooked small pork (82F - Cold Holding); raw pork (55F - Cold Holding); cooked large pork (90F - Cold Holding) for 40 minutes per operator. Provided operator time as a public health control form and explained use.
Toxic substance/chemical improperly stored. Bottles cleaning solutions stored over water, oil in back hallway storage by office. Operator removed. Reinforced importance of proper storage of chemicals.
Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes.
Handwash sink used for purposes other than handwashing. At entrance to frontline in kitchen, used to stored cooked rice drink mixing tools and glasses - cleared during inspection, corrective action taken. At front bar, used to place glasses, sanitizer bucket.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer provided by operator has no thermo irreversible temperature indicator.
No paper towels or mechanical hand drying device provided at handwash sink in front bar.
Carbon dioxide/helium tanks not adequately secured. 4 by back door dishwashing area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splashing dishwashing area, clean glass rack under paper towel dispenser.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back corner dishwashing area, 3 open employee water bottles over clean dish ware. 1 over liquor storage by office.
Employee eating while preparing food. Observed employee tasting food on cook line with gloved hands on cook line between orders. Spoke with employee regarding not eating while cooking on line.
Floors not maintained smooth and durable, easily cleanable throughout kitchen.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In middle of back part kitchen.
No handwashing sign provided at a hand sink used by food employees in front bar.
Reuse of single-service or single-use articles. Gallon sized water bottles reused to store juices made in house in walk-in cooler.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed non-food grade tool grinder in dry storage room over cans coconut milk.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate5 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. In dry storage can rack, cans tomato sauce and fruit cocktail heavily dented at seams.
Dishwasher handled soiled dishes or utensils and then picked up clean dishes, no handwash. Discussed with employee proper handwashing, operator washed hands properly before returning to work.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line of cook line fresh garlic in oil (68F - Cold Holding); Nutella and evaporated milk (68F - Cold Holding) stored for two hours per operator. Provided operator with time as a public health control form and discussed options for both cold holding and using time as a public health control.
Toxic substance/chemical improperly stored over food on prep table. Operator removed.
Handwash sink not accessible for employee use at all times by back dry stored, blocked with boxes.
Handwash sink used for purposes other than handwashing. Used as dump sink in bar and front line.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alegna, Rachel, Hector, Sofia, no proof of training
Accumulation of debris on top of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. 4 by back kitchen exit.
Cutting board has cut marks and is no longer cleanable, observed in back prep area.
Floors not maintained smooth and durable, easily cleanable throughout kitchen.
Food stored on floor. In dry storage area, Bibb in box soda, water bottles, plastic bottles of drinks.
Marked exit/path to marked exit blocked. For reporting purposes only. Exit signs removed, path blocked with chair and equipment in back left exit from kitchen closest to walk-in cooler.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Dented/rusted cans present. See stop sale. Observed dented cans of cheese sauce, beans and ketchup. Operator voluntarily dispose of all 3 cans.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meats, chicken cut vegetables and sauces prepared onsite more then 24 hours prior as per employee statement not date marked.
Accumulation of debris on exterior of warewashing machine.
Floors not maintained smooth and durable throughout kitchen. Repeat 11-20-23
Nov 27, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023
Nov 21, 2023Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw fish (45F - Cold Holding); raw chicken (44F - Cold Holding); raw pork (44F - Cold Holding); raw beef (45F - Cold Holding); fresh cheese (45F - Cold Holding); heavy cream (45F - Cold Holding); ham (45F - Cold Holding); sour cream (44F - Cold Holding) for 3 hours due to busy morning prep period, receiving delivery. Operator called technician and iced down all foods.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Astor, Maria, Rosa, Edalmis, Anatyli, Marta employed more than 60 days, no proof of training.
Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023
- From initial inspection : Marked exit/path to marked exit blocked. For reporting purposes only. Near office back marked exit path is blocked with bottled drinks.
Nov 20, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority6 Intermediate3 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Cook returned to work after entering in back door, no handwash. Discussed with employee need to wash hands before returning to work, employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food, other meats. In walk-in cooler observed raw chicken over raw beef, raw fish over ready-to-eat margarine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, raw fish (45F - Cold Holding); raw chicken (44F - Cold Holding); raw pork (44F - Cold Holding); raw beef (45F - Cold Holding); fresh cheese (45F - Cold Holding); heavy cream (45F - Cold Holding); ham (45F - Cold Holding); sour cream (44F - Cold Holding) for 3 hours due to busy morning prep period, receiving delivery. Operator called technician and iced down all foods.
Handwash sink not accessible for employee use at all times by back dry storage, used as table to set up coffee machine, completely inaccessible.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ observed 3 servers and 5 cooks handling food, no certified food manager present. Certified food manager arrived at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink, no sign at front bar area. Operator placed all needed equipment at sink.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Astor, Maria, Rosa, Edalmis, Anatyli, Marta employed more than 60 days, no proof of training.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dishwasher, hot water tap damaged and does not turn on, 78F.
Floors not maintained smooth and durable. Floors are worn in main kitchen, bar, dishwashing area, no longer smooth and easily cleanable. Repeat 6/22/2023
Food stored on floor.in dry storage Bibb in box soda, sugar bag stored on floor. In walk-in cooler, boxes lettuce, containers plantains, margarine stored on floor.
Pest control device hanging over food/food preparation area/food-contact equipment. On shelf of dry storage with and above food.
Marked exit/path to marked exit blocked. For reporting purposes only. Near office back marked exit path is blocked with bottled drinks.
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.