Hyatt Regency Main Kitchen & B

5001 Coconut Rd, Bonita Springs, FL 34134 · Permanent Food Service · License 4605271

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Oct 26 follow-up · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 23 routine inspection
6 high priority (3 fixed by the Oct 26 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate, 2 basic
-28
Administrative complaint on Oct 23, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct232026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Part ordered
  More time given
Official report, on the Florida DBPR website
First visitOct 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
- 6 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dry storage rack in main kitchen observed a can of cheese sauce dented on seams.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. In walk in meat cooler on left rack . Raw Chicken thighs ,raw chicken tenders and raw beef were observed to be vacuumed packed in house . Date marking indicated items were vacuumed seal for more than 48 hours.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main Dish machine sanitizing temperature reading at 155°F .operator contacted engineering department to fix
  Fixed on the spotRepeat violationAdministrative complaint
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  In mop sink observed no vacuum breaker on splitter.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed 10 flying insects on and around storage rack . Outside cooler door.not landing in any open food or food contact surfaces.
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Triple sink sanitizer reading at 500ppm. operator added to water to adjust sanitizer to proper strength. Now testing at (200ppm)
  Fixed on the spot
Intermediate1
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. In walk in meat cooler on left rack . Raw Chicken thighs ,raw chicken tenders and raw beef were observed to be vacuumed packed in house . Date marking indicated items were vacuumed seal for more than 48 hours.
Basic2
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  In dish area on drying rack observed metal hotel pans wet nested together.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.observed in dish room water bottle , a backpack and a purse on a clean utensil rack.operator moved all personal belongings to proper storage Area.
  Fixed on the spot
Official report, on the Florida DBPR website

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

Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.