ZEST AT VALENCIA BONITA
16621 VALENCIA BONITA BLVD, Bonita Springs FL 34135 · 239-908-0880
Last inspected Aug 12, 2026 · 9 visits since February 2024
APR 24
SEP 24
FEB 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. 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. Observed raw ground beef stored directly above whole muscle cut steaks in the walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
What the inspector wrote — 4 findings
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at social bar. Operator posted sign.
Jan 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinking from a water bottle on cutting board on cook line.
Floor tiles missing and/or in disrepair on cook line in front of grill.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle submerged in sugar container in back kitchen prep area. Operator removed for proper sanitization.
No handwashing sign provided at a hand sink used by food employees at bar in dining room across from restaurant.
Apr 22, 2025□ 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 ▾
Establishment not maintaining clam/mussel/oyster tags for 90 days. Employees unable to locate shellfish tags. Mussels observed on ice in the prep area.
Feb 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed individual on the cook line squeeze a lemon onto a plate of food with a bare hand. Other hand was gloved. Plate of food was to be served to a guest.
Raw animal food stored over canned/bottled drinks. Raw whole muscle cuts of beef were stored directly above bottles of Cooks champagne in the walk-in cooler.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Employees unable to locate shellfish tags. Mussels observed on ice in the prep area.
Handwash sink not accessible for employee use at all times. Handwashing sink in the prep area was blocked by a tall trash can. Handwashing sink at the outdoor bar was inaccessible due to a blender in the basin.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Sink and Surface Sanitizer test strips available in the dish room, but quaternary ammonium sanitizer is in use at the three-compartment sink.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Unable to access records, due to no manager present. Observed 4 individuals working on the cook line, one employee preparing food in the prep area and one bartender working. Employee stated that, to the best of his knowledge, there was no Certified Food Manager working and hedid not have acess to any training records.
No paper towels or mechanical hand drying device provided at handwash sink at the bar.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No one present had access to or knowledge of where training records were stored.
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. No one present had access to or knowledge of where training records were stored.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in dry storage had heavy dust buildup.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In the prep area, an open employee drink was on the prep table adjacent to where an employee was portioning meat.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the prep area, a used personal apron was stored on top of a roll of plastic wrap for food and a personal drink was stored next to clean sauté pans on the shelving next to the prep table. In dry storage, personal handbags were stored commingled with clean linens. At the outdoor bar, a personal drink was stored on a shelf next to opened bottles of spirits for sale to the public.
Employee with no beard guard/restraint while engaging in food preparation. Two individuals were preparing food on the cook line with beards and no beard guards/restraints.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Large ice buckets stored inverted directly on ice machine where a pink mold-like substance was observed. Suggested to employees alternate methods to store buckets where there is air flow. Employee removed buckets to the dish room.
Individual with no hair restraint while engaging in food preparation on the cook line. Food handler stated he was not en employee but was preparing food.
Wet wiping cloth at the outdoor bar not stored in sanitizing solution between uses. Wet towel was hanging on the side of the bucket. Educated bartender about keeping towels submerged. Towel was placed back into the bucket.
Nov 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed white cloth towel stored in a pan of scallops in the cold drawer on the cook line.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw ground beef stored directly above whole muscle cut steaks in the walk-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 pieces of tuna in the walk-in cooler. See stop sale.
Toxic substance/chemical improperly stored. Observed aerosol can of stainless steel cleaner stored on top of a box of food handler gloves.
Food-contact surface soiled with food debris: large can opener.
Handwash sink not accessible for employee use at all times. Handwashing sink in the prep area blocked by a trash can in front of the basin.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No records on-site.
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.
Spray bottle containing toxic substance not labeled in the dish room
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 2 pieces of tuna in the walk-in cooler. See stop sale.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks observed wearing watches and bracelets.
Employee with no beard guard/restraint while engaging in food preparation on the cook line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar bulk bin contained a scoop stored inside with the handle touching the product.
No handwashing sign provided at a hand sink used by food employees located at both ends of the cook line and in the prep room.
Silverware/utensils stored upright with the food-contact surface up on the shelving next to wine storage.
Apr 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three cycles, dishwasher machine final rinse cycle only reached a maximum of 126F. Dishwasher (Temperature 126F). Rinse gauge indicated final rinse cycle was 60F and wash gauge indicated 125-130F.
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.
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After three cycles, dishwasher machine final rinse cycle only reached a maximum of 126F. Dishwasher (Temperature 126F). Rinse gauge indicated final rinse cycle was 60F and wash gauge indicated 125-130F.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sausage in the walk-in cooler was dated 4-10-24. Operator voluntarily discarded.
Handwash sink not accessible for employee use at all times. A stack of pots on inverted milk crates was in front of the basin. Operator moved items away from the sink.
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.
Spray bottle containing toxic substance not labeled, located in the dish area. Operator discarded.
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.