OLDE FLORIDA CHOP HOUSE
3401 BAY COMMONS DR, Bonita Springs FL 34134 · 239.948.4400
Last inspected Jun 3, 2026 · 7 visits since February 2024
5 inspections, one direction. The current grade is the worst on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Clam/mussel/oyster tags not marked with last date served.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed scallops (60F - Cold Holding); raw chicken (60F - Cold Holding); salmon (60F); red fish (58F - Cold Holding); grouper (56F - Cold Holding); shrimp (60F - Cold Holding); blue cheese (56F - Cold Holding); shredded blended cheese (56F - Cold Holding); white cheddar (56F - Cold Holding); cooked pasta (39F - Cold Holding); cut lettuce (39F - Cold Holding) held overnight in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed scallops (60F - Cold Holding); raw chicken (60F - Cold Holding); salmon (60F); red fish (58F - Cold Holding); grouper (56F - Cold Holding); shrimp (60F - Cold Holding); blue cheese (56F - Cold Holding); shredded blended cheese (56F - Cold Holding); white cheddar (56F - Cold Holding); held over night in reach in cooler
Clam/mussel/oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 beef over ready to eat lettuce in prep cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pasta (50F - Cold Holding) held overnight in walk in cooler. Operator discarded.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Handwashing sink at the bar was blocked by a tray.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Toxic substance/chemical improperly stored. Spray bottles of cleaning chemicals stored hanging on a rack directly above spices. Operator moved chemicals.
Handwash sink not accessible for employee use at all times. Cook line handwashing sink obstructed by a cart.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Observed raw oysters thawing in standing water at room temperature.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat cream. Educated operator on proper separation of raw animal foods. Operator placed raw shrimp on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Flan 48F cold hold less than 4 hours. Operator turned down reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line. Operator placed paper towels at hand wash sink.
Carbon dioxide/helium tanks not adequately secured.
No handwashing sign provided at a hand sink at cook line used by food employees.
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.