Forest Glen Eagles Nest
3855 Forest Glen Blvd, Naples, FL 34114 · Permanent Food Service · License 2102456
What drove the grade
Food contaminated by employees/consumers and operator continued to serve food.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 basic (1 repeat)-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 3, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Food contaminated by employees/consumers and operator continued to serve food.
See stop sale. Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. An employee handled a grilled cheese sandwich with their bare hands while plating it. Educated the employee on proper ready to eat food handling.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In expeditor's area cut lettuce and tomato setups (51°F - Cold Holding). The cut lettuce and tomato setups are on top of an ice bath. Per operator they were placed there one hour prior. Operator moved the setups so that they are immersed in the ice bath.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. An employee handled a grilled cheese sandwich with their bare hands while plating it. Educated the employee on proper ready to eat food handling. See stop sale.
Fixed on the spot
Basic1
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
There are unsecured carbon dioxide tanks next to the bag in box soda storage. Operator secured the carbon dioxide tanks.
Repeat violation
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.