UNIVERSITY GRILL
7790 CYPRESS LAKE DR, Fort Myers FL 33907 · 4374377
Last inspected Jan 12, 2026 · 9 visits since September 2023
MAR 24
OCT 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw burger patties stored over raw pork. Operator removed raw burger patties to bottom shelf.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Accumulation of black/green mold-like substance in the interior of the ice bin at bar.
Ceiling vents soiled with mold-like substance throughout kitchen.
Employee wearing bracelets other than a plain ring on their hands/arms while preparing food at prep area. Employee removed bracelets.
In-use tong stored on equipment door handle between uses at cook line. Operator removed tong.
Show the remaining 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Operator discarded water.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cutting board has cut marks and is no longer cleanable at prep area.
Dry storage shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee cell phones stored over prep area. Operator removed cell phones.
No handwashing sign provided at a hand sink used by food employees at prep area.
Aug 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler at cook line; homemade Caesar dressing (58F - Cold Holding); blue cheese (56F - Cold Holding); sliced tomatoes (49F - Cold Holding); shredded mozzarella (47F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (46F - Cold Holding). Per operator all items stored in reach-in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler at cook line; homemade Caesar dressing (58F - Cold Holding); blue cheese (56F - Cold Holding); sliced tomatoes (49F - Cold Holding); shredded mozzarella (47F - Cold Holding); cooked pasta (46F - Cold Holding); raw chicken (46F - Cold Holding). Per operator all items stored in reach-in cooler over night. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled with food debris at bar.
Accumulation of black/green mold-like substance in the interior of the ice machine at back side of the kitchen. Accumulation of black/green mold-like substance in the interior of the ice bin at server station and bar.
Bowl with no handle used to dispense flour at prep area. Operator removed the bowl.
Cutting board has cut marks and is no longer cleanable at prep area.
Dry storage shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee cell phones stored over prep area. Operator removed cell phones.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees at prep area.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line: cooked pasta (51F - Cooling) Per operator cooked pasta placed in bags in reach-in cooler over night. See stop sale.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler; raw burger patties stored over raw pork. Operator removed raw burger patties to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line: cooked pasta (51F - Cooling) Per operator cooked pasta placed in bags in reach-in cooler over night. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; blue cheese olives (59F - Cold Holding) Per operator blue cheese place at bar for one hour. Operator removed blue cheese to reach-in cooler.
Toxic substance/chemical improperly stored. Bleach bottle stored with oil bottle at cook line. Operator removed bleach bottle to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris. Soda gun at bar entrance soiled with food debris.
Cutting board has cut marks and is no longer cleanable at prep area.
Garbage can located outside has lid broken.
Ice scoop handle in contact with ice at server station. Operator removed ice scoop.
In-use knives stored in standing water less than 135 degrees Fahrenheit at cook-line. Operator removed the knives and discarded water.
Missing drain plug at dumpster.
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Bar dish-machine (00ppm chlorine) sanitizer not at proper minimum strength. Operator discontinue use of dishmachine for sanitizing and started using kitchen dish-machine (100ppm chlorine) until bar dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. In Reach in cooler at cook line: raw shrimps stored over ready to eat spinach. Operator removed raw shrimp to bottom shelf
Stop Sale issued due to food not being in a wholesome, sound condition. In Walk-in cooler; commercially processed reduced oxygen packaged 8 pounds of raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Toxic substance/chemical improperly stored. Chemical spray bottle stored next to liquors at bar area. Bug spray and bleach gallons stored at top of ice machine. Operator removed all items to proper storage.
Vacuum breaker missing on splitter added to hose bibb at mop sink.
No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Bar Dish machine chemicals removed from its original containers and not labeled. Operator labeled chemical containers.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl with no handle used to dispense flour at prep area. Operator removed the bowl.
Employee with no hair restraint while engaging in sides preparation at kitchen.
Ice scoop handle in contact with ice at soda machine ice bin at server station. Operator removed ice scoop.
In Walk-in cooler; commercially processed reduced oxygen packaged 8 pounds of raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees at bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda nozzles surrounding soiled with mold like substance at bar area.
Single-service articles not stored inverted or protected from contamination. Single service food containers not inverted or protected from contamination at dry storage.
May 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen multiple ceiling tiles not smooth, nonabsorbent and easily cleanable
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled front of cook line at kitchen.
Mar 14, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chemical test kit available for dish-machines at kitchen and bar area.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator no proof of training for some employees have been there more than 60 days.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator some employees training expired; Larry Kovuc, Matt Moomah, Tina Fabec.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen multiple ceiling tiles not smooth, nonabsorbent and easily cleanable
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled front of cook line at kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board at prep area has cut marks and is no longer cleanable.
Single-service articles not stored inverted or protected from contamination. Coffee filters it stored inverted or protected at server station. Operator removed correct storage.
Mar 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by walk-in cooler side; raw salmon (49F - Cold Holding); raw chicken (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); ambient 49F-(cold holding). Open removed walk-in cooler; raw salmon (42F - Cold Holding); raw chicken (42F - Cold Holding); sliced tomatoes (43F - Cold Holding)
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chemical test kit available for dish-machines at kitchen and bar area.
Handwash sink used for purposes other than handwashing. Handwash sink at prep area has knife in it. Operator removed correct storage.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator no proof of training for some employees have been there more than 60 days.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator some employees training expired; Larry Kovuc, Matt Moomah, Tina Fabec.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen multiple ceiling tiles not smooth, nonabsorbent and easily cleanable
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled front of cook line at kitchen.
Cutting board has cut marks and is no longer cleanable. Cutting board at prep area has cut marks and is no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Two cooks with no hair restraints working at prep area. Discussed operator procedures when employee works at prep area. Operator has no hair restraints.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in cold standing water next to butter and sour cream front of cook line.
Single-service articles not stored inverted or protected from contamination. Coffee filters it stored inverted or protected at server station. Operator removed correct storage.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in large reach in cooler next to walk in cooler. Operator moved food to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter (69 F - Cold Holding) on cooks line. Operator had removed from refrigeration less than one hour prior. Butter was put in ice to rapidly chill.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only one employee, Amy had proof of certification. No others available.
No soap provided at handwash sink. At bar, operator stocked soap
Bowl or other container with no handle used to dispense food. Ramekin used as scoop In quinoa.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf above cooks line. Operator removed drink
No handwashing sign provided at a hand sink used by food employees. Hand sink at bar.
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.