MOLINO'S RISTORANTE
26841 SOUTH BAY DR STE 109, Bonita Springs FL 34134 · 239-992-7025
Last inspected Aug 25, 2026 · 8 visits since January 2024
SEP 24
JAN 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler at cook line; commercially processed reduced oxygen packaged branzino bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled near triple sink. Operator labeled spray bottle.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with mold like substance throughout kitchen.
Show the remaining 3 findings ▾
Floor tiles missing and disrepair near cook line.
In reach in cooler at cook line; commercially processed reduced oxygen packaged branzino bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Single-service coffee filters stored uncovered near coffee station. Operator stored coffee filters covered.
Jan 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over ready to eat lettuce in walk in cooler. Operator moved to proper storage.
No paper towels or mechanical hand drying device provided at handwash sink. Operator provided towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin on outside dock.
Food not stored at least 6 inches off of the floor. Sealed Rack of lamb bags on ground in freezer. Operator moved to storage shelf.
Nov 25, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Damage to wall by three compartment sink.
Open dumpster lid. Operator closed lid.
Walk-in cooler shelves with rust that has pitted the surface.
Sep 23, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority6 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked garlic oil. Also in walk in cooler raw chicken beside cooked meatballs and raw veal over cooked meatballs.Operator put in proper storage.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags hung by dishwasher machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Per operator, beef carpaccio, tuna tonno on summer menu served raw, not marked as raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. On summer menu, no consumer advisory. Printed advisory for operator, operator hung at host stand.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomato sauce and chicken stock made 2 days ago not date marked in walk in cooler.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin located outside.
Damage to wall by three compartment sink.
Floor tiles missing and/or in disrepair in kitchen by fryers and grill.
Food not stored at least 6 inches off of the floor. Boxes of seafood stored on ground in freezer and flour stored on ground outside of freezer door.
Grease on the ground and/or pad around grease receptacle.
In-use ice scoop stored on top of soiled ice machine outside. Operator removed for cleaning and sanitation.
In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line, spoons and spatulas in water 86F, operator discarded water.
No handwashing sign provided at a hand sink used by food employees at server side station.
Open dumpster lid. Operator closed lid.
Walk-in cooler shelves with rust that has pitted the surface.
2 Propane tanks (larger than 2.7 lb. water capacity/1 lb. gas capacity) and 4 red gas tanks located inside of storage unit outside. For reporting purposes only.
Jan 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored directly above veal, raw bacon and cooked meatballs on a rack in the walk-in cooler. Operator rearranged items to proper storage hierarchy.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed three employees in prep/dishwashing area, two servers, two cooks and one host working. There is only one Certified Food Protection Manager and he was not working today.
Carbon dioxide/helium tanks not adequately secured. Operator chained the tanks during the visit.
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. Tuna and Snapper on the cook line was thawing, unopened. All packets were stored on ice and still mainly frozen. Cook cut open packets. Discussed importance of introducing oxygen into this packaging as soon as removed from freezer and prior to thawing.
Cove molding at floor/wall juncture broken/missing in the kitchen cook line and in dry storage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags, apron and sweatshirts were observed stored on top of and adjacent to food in the dry storage area. Operator moved all personal items away from food.
Floor tiles missing and/or in disrepair on the cook line.
Food stored on floor in the walk-in freezer.
Plumbing system in disrepair. Handwashing sink at entrance to the cook line is out of service and awaiting repair.
Single-service articles not stored inverted or protected from contamination. Large foil pans were stored uninverted. Operator flipped pans over to protect from environmental contamination.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed paint stored with foil pans and lids. Operator removed paint. Observed various hand tools and a tape measure stored on the cook line adjacent to an open box of food handler gloves and an open box of food service plastic wrap. Operator removed all tools away from food equipment and utensils.
Sep 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. Four tuna filets and three packages of snapper on the cook line fully thawed with packages not opened.
Handwash sink used for purposes other than handwashing. Observed employee rinse out a pan at the handwashing sink at the entrance to cook line.
Carbon dioxide/helium tanks not adequately secured.
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. Four tuna filets and three packages of snapper on the cook line fully thawed with packages not opened. Chef discarded product. See stop sale.
Cutting boards have cut marks and are no longer cleanable. Replacement boards are on site but not yet put into service.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on the cook line wearing a wristwatch.
Floor tiles missing and/or in disrepair on the cook line.
Food stored on floor in the walk-in freezer.
May 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Heavy buildup observed on can opener blade.
Handwash sink used for purposes other than handwashing. Food debris from using as a dump sink observed. Educated staff on importance of uing for hand washing only.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled, stored on the floor by the dish machine.
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. Fish was still frozen, explained importance of introducing oxygen into packaging. Packets were cut open during the visit.
Cutting board has cut marks and is no longer cleanable.
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw ground beef stored over packages of pasta in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 44F cold hold, Broth 45F cold hold, precooked chicken 46F cold hold less than 4 hours. Operator turned down walk in cooler.
Toxic substance/chemical improperly stored. Observed dish detergent stored in reach in cooler with food. Operator removed dish detergent.
Food-contact surface soiled with food debris. Microwave at wait station.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed precooked foods in walk in freezer not date marked.
Cove molding at floor/wall juncture broken/missing in back kitchen area, under drink service station and far end cook line. Educated operator on importance of fixing cove molding.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public. Operator placed employee food on bottom shelf.
Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Insect control device installed over food preparation area.
Outdoor ice machine with no overhead protection.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Standing water in bottom of reach-in-cooler across from stove at cook line.
Wall soiled with accumulated grease, food debris, and/or dust behind prep line. Educated operator on importance of cleaning walls.
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.