HOLIDAY INN EXPRESS INN & SUITES FORT MYERS AIRPORT
14567 GLOBAL PKWY, Fort Myers FL 33913 · 239-722-7768
Last inspected Sep 26, 2025 · 4 visits since September 2023
3 inspections trending down, 17 points off where it started.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In tall silver reach-in cooler in kitchen, raw pork sausage over ready-to-eat grape jelly, raw bacon over ready-to-eat bread, cooked egg omelet. Operator moved all raw foods to bottom shelf for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet counter butter packets (67F - Cold Holding), glass door reach-in cooler on buffet cooked eggs (45F - Cold Holding);; butter packets (45F - Cold Holding); milk containers (45F - Cold Holding); yogurt containers (45F - Cold Holding); butter packets (51F - Cold Holding) for 3 and a half hours per operator. Operator discarded product.
Unwrapped single-service utensils not presented so that only the handles are touched. On buffet line far right, single service plastic knives not all inverted with handle side up.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over ready-to-eat cooked egg omelets in tall silver reach-in cooler in back. Operator rearranged cooler for proper food protection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line, butter packets (50F - Cold Holding) for 3 hours per operator. Provided operator time as a public health control form, operator filled out at time of inspection for all foods. Corrected on site. Also, in glass door reach-in cooler yogurt (46F - Cold Holding); milk (45F - Cold Holding); cooked eggs (48F - Cold Holding) for 3 and a half hours per operator. Operator moved all foods to large silver reach-in cooler in back and added ice. Corrective action taken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line, cooked sausage gravy (116F - Hot Holding); cooked eggs (115F - Hot Holding); cooked oatmeal (109F - Hot Holding); cooked pork sausage (127F - Hot Holding); for three hours per operator, operator states items are discarded at end if breakfast period, less than 4 hours. Provided operator time as a public health control form, operator filled out at time of inspection for all foods.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 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 with DBPR Form HR 5030-103 both English and Spanish and employee read and signed form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone stored on top of open box of single use gloves. Operator removed phone.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm)
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.