GREEN HOUSE
13600 TREELINE AVE S, Fort Myers FL 33913 · 239-322-1399
Last inspected Jan 5, 2026 · 8 visits since February 2024
JUN 24
SEP 24
JAN 25
JUL 25
JAN 26
▼ IMPROVING
5 inspections trending up, 15 points better than where it started.
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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024021285 | Feb 29, 2024 | Jun 17, 2024 | $200 |
| 7--2019003041 | Dec 28, 2018 | Feb 19, 2019 | $360 |
| 7--2015020921 | Apr 24, 2015 | Jun 2, 2015 | $160 |
Inspection history
8 visits, newest first
Jan 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
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 completed forms at time of inspection with all food employees.
Spray bottle containing toxic substance not labeled. 2 by dishwashing area.
Damaged/spoiled/recalled food not properly segregated. In rack by office, 1 can tuna, 1 can brown gravy, 1 can black beans, 1 can green chili and 1 can red salsa heavily dented on seams, per operator received indented 3.5 hours ago and dropped and dented by staff. Operator immediately opened cans and iced down in walk-in cooler for proper food storage.
Jul 25, 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 ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked beans marked 7/12/2025, cooked mashed potatoes marked 7/18/2025, today is 7/25/2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked beans marked 7/12/2025, cooked mashed potatoes marked 7/18/2025, today is 7/25/2025.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. In main dish area, dishwasher temperature at 116F.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in drink station.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back storage room and hallway outide of walk-in cooler.
Sep 23, 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line main reach-in cooler mozzarella (47F - Cold Holding); sliced cheddar cheese (48F - Cold Holding) for two hours per operator. Operator voluntarily discarded foods.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test kit for triple sink. Showed operator example of correct test strips.
Accumulation of black/green mold-like substance in the interior and chute of the ice machines/bins in front of dining room..
Single-service articles improperly stored. Coffee filters stored uncovered by coffee machine front of house. Operator covered the filters.
Jun 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed, hands not washed properly between handling raw can cooked bacon, clean utensils, wiping cloth on cook line. Discussed with employee and operator proper glove use and handwashing, gloves were changed with proper handwashing before resuming.
Toxic substance/chemical improperly stored. Medicine and chlorine over flour in chefs office. Sanitizer with single service straws by drink machine. Chemicals with clean food storage containers under prep table across from dishwashing machine. Operator separated all chemicals and properly stored.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary sanitizer connected to triple sink, no quaternary test strips.
Carbon dioxide/helium tanks not adequately secured. One by drink machine, multiple in office. Repeat 2/22/2024
Cutting boards have cut marks and is no longer easily cleanable. On cook line and hanging by dishwashing area 7 colored cut boards.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One above dishwashing area.
Apr 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 29, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 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) after running three times while priming. Operator setup manual sanitation in 3 compartment sink, quaternary 200ppm.
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.
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.
Carbon dioxide/helium tanks not adequately secured. In office 12 unsecured.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority6 Intermediate1 Basic
Show 11 findings ▾
Container of medicine improperly stored. Observed medication with food I walk-in cooler. Operator separated the medicine.
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) after running three times while priming. Operator setup manual sanitation in 3 compartment sink, quaternary 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs over ready-to-eat sour cream, salsa, salad. Also Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezer middle back storage room, raw chicken over raw pork ribs, no longer commercially packaged. Operator rearranged foods for proper food protection.
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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and soda nozzles for drink machine soiled with accumulated residue.
Handwash sink used for purposes other than handwashing. Frozen French fries stored in handwash sink main kitchen.
No paper towels or mechanical hand drying device provided at handwash sink in main kitchen. Operator replaced towels.
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.
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.
Carbon dioxide/helium tanks not adequately secured. In office 12 unsecured.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Inside kitchen mop sink 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.