HILTON GARDEN INN FORT MYERS
12600 UNIVERSITY DR, Fort Myers FL 33907 · 239-790-3500
Last inspected Apr 10, 2026 · 11 visits since September 2023
OCT 24
FEB 25
JUL 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 5 pounds cooked tomatoes vegetables soup with 02/01/24 date marked on it, not used within 7 days.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024070794 | Oct 28, 2024 | Feb 3, 2025 | $400 |
| 7--2024028519 | Apr 11, 2024 | Jun 5, 2024 | $120 |
Inspection history
11 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Single-service coffee filters stored uncovered at coffee station.
Dec 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured at dry storage.
Cutting board has cut marks and is no longer cleanable at prep area.
Floor soiled/has accumulation of debris under cooking equipments.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; cooked pork sausage (121F - Hot Holding). Per operator cooked sausage placed on steam table for one hour. Operator started reheating the cooked pork sausage.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Floor has accumulation of grease under cooking equipments at cook line.
Food stored on floor. Carrots container stored on floor in walk in freezer. Operator removed carrots container.
No handwashing sign provided at a hand sink used by food employees at server station. Provided operator handwashing sign.
Wet mop not stored in a manner to allow the mop to dry near by dishmachine.
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler near by cook-line; cooked pasta (47F - Cooling). Per operator cooked pasta placed in reach-in cooler overnight. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler near by cook-line; cooked pasta (47F - Cooling). Per operator cooked pasta placed in reach-in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line; cooked pork sausage (119F - Hot Holding). Per operator cooked pork sausage placed on the buffet for three hours. Operator started reheating pork sausage to 165F.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Single-service food containers not stored inverted or protected from contamination near kitchen entrance. Operator stored inverted.
Oct 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In Reach in cooler near by cook-line; cooked chicken breast (51F - Cooling); cooked pasta (47F - Cooling). Per operator items prepared and stored in reach in cooler the day before inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. In Reach in cooler near by cook-line; cooked chicken breast (51F - Cooling); cooked pasta (47F - Cooling). Per operator items prepared and stored in reach in cooler the day before inspection. In Walk-in cooler; 10 pounds of commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Toxic substance/chemical improperly stored. Sanitizing bucket solution stored next to clean plates at cook-line. Operator removed sanitizing bucket solution to proper storage.
Accumulation of lime scale on the inside of the dishmachine.
In Walk-in cooler; 10 pounds of commercially processed reduced oxygen packaged raw salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Single-service coffee filters improperly stored at coffee station. Operator stored coffee filters properly.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 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 pulled pork with date marked 9/12/24 that exceeds 7 days after preparation.
Stop Sale issued due to food not being in a wholesome, sound condition. In Walk-in cooler; 3 pounds cooked pulled pork with date marked 9/12/24 that exceeds 7 days after preparation. In Walk-in cooler; 3 pounds of salmon commercially processed reduced oxygen packaged and bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In Walk-in cooler; 3 pounds of raw steak (51F - Cold Holding); 2 pounds of raw burger patties (53F - Cold Holding); 6 pounds of mozzarella (56F - Cold Holding); 15 pounds of raw chicken breast (56F - Cold Holding); 5 pounds of fresh mozzarella (56F - Cold Holding) Per operator items placed in Walk-in cooler the day before inspection. In Reach in cooler near by cook line; 4 pounds of cooked rice (48F - Cold Holding); 2 pounds of cooked chicken tenders (46F - Cold Holding); 4 pounds of cooked pasta (49F - Cold Holding); 2 pounds of raw chicken breast (48F - Cold Holding); 2 pounds of raw shrimp (47F - Cold Holding); 3 pounds of cooked quinoa (49F - Cold Holding); 4 pounds of cooked mashed potatoes (46F - Cold Holding); 3 pounds of raw mahi fish (49F - Cold Holding). Per operator items placed in Walk-in cooler the day before inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Walk-in cooler; raw steak (51F - Cold Holding); raw burger patties (53F - Cold Holding); mozzarella (56F - Cold Holding); raw chicken breast (56F - Cold Holding); fresh mozzarella (56F - Cold Holding) Per operator items placed in Walk-in cooler the day before inspection. In Reach in cooler near by cook line; 4 pounds of cooked rice (48F - Cold Holding); 2 pounds of cooked chicken tenders (46F - Cold Holding); 4 pounds of cooked pasta (49F - Cold Holding); 2 pounds of raw chicken breast (48F - Cold Holding); 2 pounds of raw shrimp (47F - Cold Holding); 3 pounds of cooked quinoa (49F - Cold Holding); 4 pounds of cooked mashed potatoes (46F - Cold Holding); 3 pounds of raw mahi fish (49F - Cold Holding). Per operator items placed in Walk-in cooler the day before inspection. At buffet area chopped cantaloupe (52F - Cold Holding) Per operator cantaloupe placed at buffet 2 hours before inspection.
Toxic substance/chemical improperly stored. Sanitizing bucket stored over onion at prep area. Operator removed sanitizing bucket to proper storage.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has 4 hours time tracking log for buffet, but no written plan available. Provided operator time as public health control form.
Toxic substance/chemical on premise that is not required for the operation of establishment.
In Walk-in cooler; 3 pounds of salmon commercially processed reduced oxygen packaged and bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Single-service coffee filters improperly stored at coffee station. Operator stored coffee filters properly.
Apr 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line.
Feb 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook at cook line cracked raw shell eggs and pick up ready to eat lettuce. Discussed with operator about proper hand washing procedures. Cook washed his hands and put on new gloves. Discarded lettuce.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw eggs with shell stored over cheeses.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed 5 pounds cooked tomatoes vegetables soup with 02/01/24 date marked on it, not used within 7 days.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed fruits and yogurt plates on buffet area not protected by sneeze-guards.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line.
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. See stop sale. Observed no time marked for 3 pounds of cut cantaloupe (56F - Cold Holding). Per operator cantaloupe has been out about 4 hours. Operator quickly removed and discarded.
Toxic substance/chemical improperly stored. Observed chemical bottles stored with single use articles at server station. Operator removed correct storage.
Handwash sink used for purposes other than handwashing. Observed coffee dumped in handwashing sink at server station.
Paper towel dispenser at dishwasher handwash sink not working/unable to dispense paper towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine in kitchen has mold-like substances.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 3 pounds mahi-mahi thawed without removing from vacuum package in reach-in cooler at cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored with clean whipping clothes at top of reach-in cooler next to cook line. Operator removed correct storage.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware stored upright at bar.
Single-service articles not stored inverted or protected from contamination. Observed single serving article at server station not stored inverted. Observed pizza boxes in dry storage not stored inverted and protected. Operator removed correct storage.
Sep 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Fruit and yogurt on buffet area not protected by sneeze guard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut melon (49 F - Cold Holding) on buffet. Repeat from 03-28-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Provided operator with DBPR Form HR 5022-090 Time As Public Health Control
Handwash sink used for purposes other than handwashing. Hand washing sink next to coffee urn used as dump sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat from 03-28-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.
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 DBPR Form HR 5030-103 and it was completed by all team members working.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on ice chute inside ice machine in kitchen area.
Carbon dioxide/helium tanks not adequately secured. Three unsecured CO2 cylinders in dry storage room and three near the office. Repeat from 03-28-2023
Food not stored at least 6 inches off of the floor. Inside walk in freezer.
No handwashing sign provided at a hand sink used by food employees. No signage at front hand sink at coffee station and in prep kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Next to microwave in kitchen and on back prep table.
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.