TOWNEPLACE SUITES FORT MYERS GULF COAST
16975 VINTAGE COMMERCE BLVD, Fort Myers FL 33912 · 239-837-1860
Last inspected Jan 15, 2026 · 3 visits since October 2024
3 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Licence expired on 12/1/2025.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Operating with an expired Division of Hotels and Restaurants license. Establishment observed preparing, serving, or selling food to customers with an expired license. Licence expired on 12/1/2025.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while refilling dry foods for buffet in back of kitchen. Spoke with employee regarding designated areas for chewing gum or eating food.
Food stored on floor. In kitchen by dry storage racks, waffle mix delivered before start of day per operator stored on floor in boxes.
Single-service articles improperly stored. Coffee filters stored uncovered over microwave in back of kitchen.
Show the remaining 1 finding ▾
Portable fire extinguisher gauge in red zone. For reporting purposes only. Located at entrance to kitchen by red fire alarm electronics.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On buffet line cooked eggs (56F - Cold Holding); half and half (47F - Cold Holding); reconstituted waffle batter with dairy (70F - Cold Holding) for 2 hours 45 minutes per operator prepared early. Operator states all foods are discarded at end of service, within 4 hours of being placed on buffet. Observed operator discard products during inspection. Provided operator with time as a public health control form and discussed use.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On buffet line cooked egg sandwich (131F - Hot Holding); cooked pork sausage (120F - Hot Holding); cooked oatmeal (116F - Hot Holding) for 2 hours 45 minutes per operator prepared early. Operator states all foods are discarded at end of service, within 4 hours of being placed on buffet. Observed operator discard products during inspection. Provided operator with time as a public health control form and discussed use.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nothing was found. The inspector recorded no violations at all.
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.