PATINELLA'S CHICKEN GRILL
6810 PLANTATION SHOPPES DR UNIT 11, Fort Myers FL 33912 · 239-337-2333
Last inspected Oct 21, 2025 · 10 visits since November 2023
APR 24
AUG 24
DEC 24
OCT 25
OCT 25
▼ IMPROVING
5 inspections trending up, 26 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023. Operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024060202 | Aug 28, 2024 | Feb 26, 2025 | $400 |
Inspection history
10 visits, newest first
Oct 21, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 17, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line middle reach-in cooler; cut tomatoes and cucumber (51F - Cold Holding); cooked potato salad (47F - Cold Holding), also Reach-in cooler cook line far left: tzatziki (47F - Cold Holding); cut tomatoes (51F - Cold Holding) also cook line right;; housemade tzatziki (55F - Cold Holding); sour cream (51F - Cold Holding), per operator all restocked within 1 to 2 hours. Operator began icing down all foods. Provided operator with time as a public health control form and explained use.
Oct 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands rubbing with soap less than 5 seconds. Spoke with manager regarding training techniques for proper handwashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side cook line drop in cooler:; sour cream (56F - Cold Holding) for thirty minutes per operator, stored in portion cups stacked above fill line. Also Middle cook line drop in cooler; cooked potatoes salad (56F - Cold Holding); cut tomatoes and cucumber (51F - Cold Holding) for 1 hour per operator. Operator added ice to foods for rapid cooling.
Accumulation of black/green mold-like substance in the chute of the ice machine on self service drink machine.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Operator has a temporary hook set up to hang hose, hose stretched long eliminating air gap. Operator adjusted hook to restore air gap, operator states they are working on permanent fix to provide 1 inch air gap at triple sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and bags in cabinets under front line next to single service to go items.
Equipment in poor repair. Ripped gaskets right side reach-in cooler cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on all coolers, freezers soiled.
Aug 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator is not properly date marking housemade tzatziki, per operator made two days ago.
Aug 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 4 high priority.
4 High priority1 Intermediate0 Basic
Show 5 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed chlorine with no of approval for food contact surfaces. Approved quaternary sanitizer is available, operator states they will discontinue use of chlorine for food-contact surfaces.
Gyro meat sliced from cone cooking on rotisserie did not undergo a secondary cook step to ensure all parts, internal and external, reach a minimum temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed employee cutting lamb and beef gyro then transfer to hot holding steam well, lamb and beef gyro (136F - Cooking), no secondary cooking step. Operator returned meat to grill and cooked to 175F.
Hose attached to faucet at three-compartment sink eliminating required air gap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side reach-in cooler top: sour cream (47F - Cold Holding); housemade tzatziki (47F - Cold Holding); shredded cheddar cheese (47F - Cold Holding); feta (47F - Cold Holding); cut tomatoes in greens (46F - Cold Holding) for 90 minutes per operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Operator is not properly date marking housemade tzatziki, per operator made two days ago.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed a leftover cooked gyro cone in the reach in freezer. The operator discarded the gyro cone.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed blue cheese crumbles (52F - Cold Holding); potato salad (54F - Cold Holding); cut lettuce (55F - Cold Holding) in the cold holding unit nearest the cash register. The operator stated the items have been held for more than 4 hours. The operator discarded the above foods. Observed a leftover cooked gyro cone in the reach in freezer. The operator discarded the gyro cone.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed blue cheese crumbles (52F - Cold Holding); potato salad (54F - Cold Holding); cut lettuce (55F - Cold Holding) in the cold holding unit nearest the cash register. The operator stated the items have been held for more than 4 hours. The operator discarded the above foods. Observed cut tomatoes (47F - Cold Holding); tzatziki sauce (45F - Cold Holding); shredded cheese (48F - Cold Holding) in the cold holding unit at the beginning of the service counter. The operator stated the items have been held for approximately 1 hours. The operator moved the foods to a reach in cooler. The operator was emailed a Time for Public Health Control form.
Handwash sink used for purposes other than handwashing. Observed an employee rinse a bowl in the handwashing sink at the front counter.
Bowl or other container with no handle used to dispense food. Observed a plastic container used as a scoop for rice at the front counter. The operator removed the container.
Cardboard used to line food-contact shelves in the 3-door cooler in the kitchen and the reach in cooler nearest the cash register.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed. Observed the license on display expired 12/2022.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on front line counter between chicken soup and brown rice. The operator properly stored the beverages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phones stored on top of rice container at the front counter. The employees properly stored the cell phones.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed an employee engaging in food preparation wearing a watch and bracelet. The employee removed the jewelry.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter installed missing one vacuum breaker.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority4 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 2 cans olive on dry storage rack near triple sink.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed no proof that chlorine present is an approved sanitizer. Operator returned with approved quaternary sanitizer purchased from store at time of inspection.
Operating with an expired Division of Hotels and Restaurants license. License expired on 1/20/2023. Operator renewed license at time of inspection.
Toxic substance/chemical improperly stored. Chemicals on rack over bibb-in-box soda boxes in mop sink area.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter installed missing one vacuum breaker.
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 Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
Handwash sink not accessible for employee use at all times. By triple sink, handwash sink blocked by large garbage can. Operator cleared the sink for access.
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.
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. Shute on ice machine self service drink station with mold like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. Employee drinks on front line counter between chicken soup, brown rice and to go sauces.
Food stored on floor in Three door cooler connected to floor near laundry - containers raw chicken and boxes vegetable.
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.