HOME2 SUITES BY HILTON FORT MYERS AIRPORT
10400 AIRKRAFT COURT, Fort Myers FL 33913 · 239-208-5454
Last inspected Aug 8, 2025 · 3 visits since December 2023
3 inspections within 10 points of each other. Whatever this kitchen does, it does consistently.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 450ppm), with quaternary sanitizer per manufacturer instructions not to exceed 400ppm. Operator diluted with water to concentration
Handwash sink not accessible for employee use at all times. Partially blocked with bin of old utensils in main part kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone over single use gloves on table in back kitchen by entrance. Operator removed.
Unwrapped single-service utensils not presented so that only the handles are touched on buffet line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Written procedures available for use of time as a public health control to hold time/temperature control for safety food filled out incorrectly. Potentially hazardous foods on buffet line held using time as a public health control, form missing some items with four hour discard on buffet. Provided operator with time as a public health control form, operator began filling out form at time of inspection.
Food stored on floor. In dry storage room left side of buffet, boxes coffee stored on floor.
Single-service articles improperly stored. Coffee filters uncovered on rack in kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet, cooked oatmeal (119F - Hot Holding); cooked egg and vegetables omelette (94F - Hot Holding); cooked egg omelette (102F - Hot Holding) cooked oatmeal (119F - Hot Holding) for 3.5 hours per operator. Operator states all items hot are discarded after four hours, spoke with operator about updating time as a public health control form to include oatmeal. Operator turned up heat on oatmeal for immediate corrective action, and wrote all hot items on time as a public health control form..
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Sink and Surface cleaner sanitizer test kit used to check triple sink, quaternary used.
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 began filling outform at time of inspection.
Single-service articles improperly stored. Boxes single service cups stored on floor in separate dry goods storage room outside of kitchen.
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.