SHELL POINT VILLAGE- PALM GRILL
14441 WOODSONG LANE, Fort Myers FL 33908 · 239.284.8422
Last inspected Jan 27, 2026 · 10 visits since September 2023
MAR 24
SEP 24
DEC 24
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on dishmachine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
What the inspector wrote — 4 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 employee pick up dropped utensil from floor and not washing hands before working with clean utensils. Educated employee. Employee washed hands and sanitized utensils.
Toxic substance/chemical improperly stored on shelving next to food items in dry storage. Operator removed chemical.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer.
Aug 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 75F cold hold, precooked chicken 75F cold hold more than 4 hours. Stop Sale. Operator discarded foods.
Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection.
Ice buildup in ice cream reach-in freezer.
Time/temperature control for safety food thawed in an improper manner. Observed frozen mahi mahi thawing at room temperature. Operator turned on cool running water.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
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. Observed raw shell eggs stored over ready to eat beverages in walk in cooler. Operator placed raw eggs on bottom shelf.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection.
Bowl or other container with no handle used to dispense rice. Operator removed cup.
Cloth used as a food-contact surface with raw fish. Operator removed cloth.
Oct 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink removed from food preparation/dishwashing area. Observed hand wash sink at cook line removed. Must be reinstalled in the same location where removed.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection.
Mar 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Pesticide-emitting strip present in food prep area. Operator removed strips.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 55F cold hold, cooked carrots 55F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods.
Toxic substance/chemical improperly stored by food prep sink. Operator removed chemical.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked barley not date marked.
Bowl or other container with no handle used to dispense flour.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys stored on shelving near food items. Operator removed keys.
Working containers of food removed from original container not identified by common name. Flour container.
Dec 12, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken.
Oct 11, 2023Call 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken.
Oct 3, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 less than 160F on plate surface. Operator fixed. Observed 160F on plate surface.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken.
Sep 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on dishmachine.
Food-contact surface soiled with food debris. Microwave oven. Operator cleaned.
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 less than 160F on plate surface. Operator fixed. Observed 160F on plate surface.
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
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.