HOUSE OF OMELETS
14261 S TAMIAMI TRAIL STE 11, Fort Myers FL 33912 · 239-313-6476
Last inspected Aug 10, 2026 · 10 visits since February 2024
AUG 24
FEB 25
FEB 26
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately ten flies around drink/bussing station in front line on walls.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 6, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 findings ▾
Live, small flying insects found. Approximately ten flies around drink/bussing station in front line on walls.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw pooled eggs over raw shell eggs. Operator separated for proper storage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut tomatoes marked 7/31/2026, housemade buttermilk ranch marked 7/28/2026, in walk-in cooler, today is 8/6/2026.
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. Cut tomatoes marked 7/31/2026, housemade buttermilk ranch marked 7/28/2026, in walk-in cooler, today is 8/6/2026.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler front serving area housemade blue cheese dressing (66F - Cold Holding); cream cheese with honey (64F - Cold Holding); housemade tzatziki (68F - Cold Holding) for 3 hours per operator. Operator states foods will be discarded in 1 hour and called technician.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in front service area. Operator diluted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler, fan in dishwashing area.
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Displayed food not properly protected from contamination. Observed muffins out in the open at front cashier's counter. Educated operator on protecting muffins. Operator removed muffins.
Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottle.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on counter next yo cutting board at cook line. Operator removed cellphone.
Ice buildup in reach-in freezer at kitchen entrance. Educated operator on defrosting reach in freezer.
In-use tongs stored on equipment door handle between uses touching trash container. Educated operator on proper storage of tongs. Operator removed and sanitized tongs.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator removed cloth.
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Displayed food not properly protected from contamination. Observed muffins out in the open at front cashier's counter. Operator removed muffins.
Toxic substance/chemical improperly stored near clean plates. Educated operator on proper storage of chemicals. Operator removed chemical.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw smoked salmon, eggs benedict, and raw undercooked foods designated with consumer advisory on togo menu but not main menu. Educated operator on designation of consumer advisory on all menus. Operator had employee mark main menus.
Spray bottle containing toxic substance not labeled. Educated operator on labeling. Operator labeled bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in dishwash area. Operator fixed.
Equipment and utensils not properly air-dried - wet nesting.
Food not stored at least 6 inches off of the floor. Observed box of oranges stored on floor in walk in cooler.
Ice buildup in reach-in freezer at back kitchen entrance.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and poached eggs in Benedict's on menu per operator served raw or undercooked, not marked as raw.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 7 high priority.
7 High priority2 Intermediate3 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handle dirty dishes then cleaned dishes, no glove change no handwash. Operator spoke with employee who changed gloves and washed hands before returning to work.
Employee rubbed hands together for less than 10-15 seconds while washing hands. At cook line, observed cooked rub hands with soap approximately 5 seconds. Spoke with employee who rewashed hands properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, observed pooled raw eggs stored on top of raw shell eggs. Spoke with operator regarding proper food protection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Dressing and fruit reach-in cooler with cutting board front line top part:; housemate buttermilk ranch (65F - Cold Holding); housemade tzatziki with yogurt (68F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dressing and fruit reach-in cooler with cutting board front line top part:; housemate buttermilk ranch (65F - Cold Holding); housemade tzatziki with yogurt (68F - Cold Holding) stored overnight per operator. Also cook line entrance on counter in ice baths, French toast batter with eggs (48F cold holding) and pancake batter with eggs and milk (51F cold holding) for less than one hour per operator served raw. Recommended operator to either place in reach-in cooler, deeper in ice baths, or update time as a public health control plan already in place to monitor foods.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. In steam well cooked chicken broccoli soup (105F - Reheating) for less than 30 minutes per operator, operator returned to stoved to finish reheating to
Toxic substance/chemical improperly stored. Two bottles chemicals in ledge behind coffee maker close to made coffee. Operator placed in separate location for proper storage.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed smoked salmon and poached eggs in Benedict's on menu per operator served raw or undercooked, not marked as raw.
Spray bottle containing toxic substance not labeled under handwash sink, cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin outside walk-in cooler.
Accumulation of debris on top of warewashing machine.
Single-service articles not stored inverted or protected from contamination. Uncovered coffee filters under coffee bean grinder in between use in main coffee station. Observed uncovered coffee filters on top of coffee mach
Aug 8, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher handling dirty dishes and glasses, handle clean dish ware, no handwash. Spoke with dishwasher about proper handwashing techniques, employee washed hands before continuing work.
Stop Sale issued due to food not being in a wholesome, sound condition. 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 in walk-in cooler - three filets tilapia.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam well at entrance to cook line cooked corn grits (115F - Hot Holding); cooked sausage gravy (103F - Hot Holding); cooked oatmeal (109F - Hot Holding); hollandaise with butter (114F - Hot Holding) for approximately 1 hour per operator. Operator returned foods to stove for rapid reheating.
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 in walk-in cooler - three filets tilapia. See stop sale.
Cove molding at floor/wall juncture broken/missing under dishwashing machine.
Food stored on floor in walk-in cooler, raw eggs and raw shell eggs in containers.
Single-service articles improperly stored. Boxes napkins on floor in front service station. Boxes napkins and lids on floor in soda room. Spoke with operator regarding options for shelving. Repeat Violation**
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Handwash sink used for purposes other than handwashing. Observed handwashing sink across from cook line being used as a dump sink. The owner discussed with personnel about only using handwashing sink for handwashing only.
In-use knife/knives stored in cracks between pieces of equipment. The knife was removed from in between equipment across from cook line.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in prep area.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (58 F - Cold Holding) less than one hour, on cooks line. Provided operator with Time As Public Health Control form and reviewed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing food, drink form open beverage container and then continue to work with food to be served to guests. Discussed with operator the need for glove change with proper hand washing.
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. Danny, line cook employed for 60 days without food handler training.
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 Employee Health Reporting Agreement DBPR Form HR 5030-103 (English) and DBPR Form HR 5030-203 (Spanish)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Isolde ice machine in prep kitchen has a mold like substance. Repeat from 12-22-2022
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup of coffee on cook's line. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line. Operator removed phone.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cooks make table.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 10ppm)
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.