LUMINARY HOTEL - ELLA MAE'S DINER - CHIPS
2200 EDWARDS DR, Fort Myers FL 33901 · 813-849-4114
Last inspected Mar 16, 2026 · 9 visits since November 2023
APR 24
OCT 24
MAR 25
DEC 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packs at 74F cold holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over bread at Reach in Cooler. Operator removed the raw food item to a different location.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed liquid butter 131F. Operator reheated to 166F at Stove.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips. Operator provided the chlorine test strips by the end of inspection.
Employee with no hair restraint while engaging in food preparation. Observed employee handling/preparing food at prep area with no hair restraint. Operator placed hair restraint over their hair/head.
Show the remaining 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Observed multiple containers stacked with no airflow at dish shelf. Operator placed the containers on the side to allow airflow.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Handwash sink near dish machine does not have enough water pressure going to hot water to properly wash hands. There is another working handwash sink near dish machine area, and a tech is on site repairing during inspection.
Spray bottle containing yellow toxic substance not labeled stored near dish machine.
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Ran dish machine 3 times 145F, 150F, 155F. The operator contacted Ecolab and was hooked up to sanitizer to correct, temp 161, chlorine 75ppm.
Accumulation of debris on exterior top of dish machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 67F on front line, the operator removed the utensil and water.
Mar 12, 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed damage to ceiling vent near walk in cooler.
Cloth used as a food-contact surface. Observed cloth in direct contact with poached eggs.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in cooler on cook line.
Oct 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line: butter (51F - Cold Holding); pooled eggs (50F - Cold Holding); sausage (47F - Cold Holding). Operator called for repair service.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed large dishwasher machine at: Dishwasher (Temperature 151F); operator is to discontinue use until proper sanitation can be achieved. Small dishwasher machine is at Dishwasher (Temperature 174F), and may continue to be used.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior of ice machine in Chips storage room.
Food stored on floor. Observed case of food stored on floor of walk in freezer. Operator moved item for proper storage.
Apr 23, 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 on cook line.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. HACCP plan has been submitted.
Equipment in poor repair. Observed reach-in cooler gasket across from cook line gasket torn.
Single-service articles not stored inverted or protected from contamination. Observed coffee filter unprotected above coffee machine. The manager placed coffee filter in container.
Apr 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2024Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using reduced oxygen packaging for chicken wings.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter packs at 74F cold holding.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is using reduced oxygen packaging for chicken wings.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed soiled interior of ice machine in CHIPS bar area.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle on cook line. Operator moved item for proper storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spoons on line in standing water at 80F. Operator moved items to dish washing area.
Opened employee beverage container in a cold holding unit with food to be served to customers.
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.