THE FISH HOUSE OF BONITA SPRINGS

High Priority - Nonfood-grade containers used for food storage - direct contact with food. In walk in cooler 15 five gallon buckets of ice stored in reused empty chemical buckets.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 15 five gallon buckets of ice stored in reused empty chemical buckets. Inside walk in cooler at the market prep room was 30 - 8 oz portions of Black Grouper and the case was clearly labeled to remove from package prior to thawing; 65 - 4 oz portions of ahi tuna in packaging clearly labeled to remove prior to thawing and 15 - 8 oz portions of salmon in packaging clearly labeled to remove prior to thawing. All fish was till under reduced oxygen packaging and completely thawed. This is a repeat violation from the previous inspection dated 12-11-2025 Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In small Bain Marie - yellow rice (117 F - Hot Holding); chili (119 F - Hot Holding) per operator food was hot holding for 90 minutes. Operator reheated to: chili (149 F - Reheating); yellow rice (151 F - Reheating) Corrected On-Site

Basic - Ceiling/ceiling tile shows damage or is in disrepair. In the market prep room

Basic - 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. Inside walk in cooler at the market prep room was 30 - 8 oz portions of Black Grouper and the case was clearly labeled to remove from package prior to thawing; 65 - 4 oz portions of ahi tuna in packaging clearly labeled to remove prior to thawing and 15 - 8 oz portions of salmon in packaging clearly labeled to remove prior to thawing. All fish was till under reduced oxygen packaging and completely thawed. This is a repeat violation from the previous inspection dated 12-11-2025 Repeat Violation

Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in the market employee bathroom.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen area has unsealed concrete floor. This is a repeat violation from the previous inspection dated 12-11-2025 Repeat Violation

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves on expo line using cell phone then delivering clean plates to table. Spoke to operator regarding proper hand washing procedures.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observered 8 pieces of 6oz salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in a Windex bottle.

Basic - 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. Observered 8 pieces of 6oz salmon with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom in back area by dish machine.

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef was stored directly over raw salmon and snapper and raw shell eggs were stored directly above jugs of dressings snd cut lettuce in the inside/center walk-in cooler. Manager moved all proteins to proper storage hierarchy for food safety. Corrected On-Site

Intermediate - Handwash sink used for purposes other than handwashing. Observed cook employee use the hand sink by the salad station to dump liquid from a pan into the sink.

Basic - Open dumpster lid. Employee closed the lid during the visit. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef patties were stored on a baker rack directly above raw tuna, located in the outside walk-in cooler.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In the outside walk-in cooler, observed the following packages of fish fully thawed in unopened packages: 17 packages of tuna 22 packages of mahi 48 packages of salmon

High Priority - Toxic substance/chemical improperly stored. A spray bottle of Windex was stored on wire shelving directly above single-use to go containers at the bar.

Intermediate - Handwash sink in the dishwasher area used for purposes other than handwashing, as evidenced by ice cubes in the basin. Handwash sink at the back entrance to the outside bar also contained ice cubes in the basin.

Intermediate - Spray bottle containing purple toxic substance not labeled, stored on the floor to the left of the prep sink. Repeat Violation

Basic - Bowl or other container with no handle used to dispense food: Observed plastic ramekin stored in the machine and cheese in the steam table. Observed plastic ramekin stored in the diced tomatoes in the walk-in cooler near the cook line. Observed a metal pan stored in the bucket of breading flour.

Basic - Ceiling/ceiling tile shows damage or is in disrepair in the dishwashing area. Seams have come loose allowing 3" gaps open into the area above the ceiling.

Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed tray clean plates on the cook line stored on top of a trash can. Cooks removed to clean and proper storage Corrected On-Site

Basic - 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. In the outside walk-in cooler, observed the following packages of fish fully thawed in unopened packages: 17 packages of tuna 22 packages of mahi 48 packages of salmon See stop sale

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink tumbler and personal apple stored on top of the board at the salad make table

Basic - Employee wearing green tshirt and one with gray tshirt with no hair restraint while engaging in food preparation on the cook line. Both cooks donned hairnets during the visit. Corrected On-Site

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cooks observed wearing wristwatches working on the cook line.

Basic - Food stored on floor. Tub of breading flour and tub of all-purpose flour stored in unmarked containers.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Case of frozen mussels were observed thawing at room temperature in the dish area. Employee moved case to the walk-in cooler. Corrected On-Site

Basic - Waste line missing at soda gun holster at the outside bar.

Basic - Working containers of food removed from original container not identified by common name. Buckets of breading flour and all-purpose flour not labeled as to the contents.

Intermediate - Spray bottle containing toxic substance not labeled in the dish area.

Intermediate - 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 written procedures. Corrected On-Site

Basic - Bowl or other container with no handle used to dispense dressing. Operator removed cup. Corrected On-Site

Basic - 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.

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen seaweed salad and precooked frozen lobster thawing in standing water. Operator turned on cool running water. Corrected On-Site

Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line. Operator discarded cloth. Corrected On-Site

Basic - Ceiling not smooth, nonabsorbent and easily cleanable in dry storage, kitchen areas.

Basic - Floors not maintained smooth, durable and easily cleanable in bar, kitchen or dry storage areas.

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable and easily cleanable. In bar area, dish area, kitchen, dry storage and coolers, leading to standing water. This is a repeat violation from 4/14/2021 and 12/16/2021. Repeat Violation - From follow-up inspection 2022-04-08: Observed floor as still not smooth. Time Extended

Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk-in cooler outside of kitchen on left side with damage to the door, no longer fully sealed at the bottom. This is a repeat violation from 4/14/2021 and 12/16/2021. Repeat Violation - From follow-up inspection 2022-04-08: Observed door as not tight fitting and not fully sealed. Time Extended

High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) in bar area after 3 cycles run. Operator called technician and used dishwasher (50ppm) in kitchen until technician repaired machine. After servicing, dishwasher (50ppm) in bar area. Corrected On-Site Repeat Violation

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw beef stored over raw fish.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line top part of reach-in cooler raw shrimp (46°F - Cold Holding); raw fish (48°F - Cold Holding) less than 2 hours per operator. Operator iced down food for quick cooling, within 30 minutes all foods dropped by 4°F. Corrective Action Taken

Intermediate - Clam/mussel/oyster tags not marked with last date served. Three tags not marked with last date served. This is a repeat violation from 4/14/2021 Repeat Violation

Intermediate - Handwash sink used for purposes other than handwashing next to cook line, handwash sink filled with ice. Operator melted the ice and informed employees the sink is for handwashing only. Corrected On-Site

Intermediate - 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. 4 expired food handler cards, approximately 15 no training. Operator has signs posted reminding employees of food handler training deadlines. This is a repeat violation from 4/14/2021. Repeat Violation

Basic - Interior of refrigerator or freezer in disrepair. Walk-in cooler outside of kitchen on left side with damage to the door, no longer fully sealed at the bottom. This is a repeat violation from 4/14/2021. Repeat Violation

Basic - Open dumpster lid. Operator closed the lid. Corrected On-Site

Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. In bar area, dish area, kitchen, dry storage and coolers, leading to standing water. This is a repeat violation from 4/14/2021. Repeat Violation