Island House Bar and Grill
3801 Bonita Beach Rd, Bonita Springs, FL 34134 · Permanent Food Service · License 4604766
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (1 fixed by the Sep 18 follow-up, 1 fixed on the spot), 1 intermediate, 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured near kitchen exit door.
More time given
- First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler near cook line; sour cream (62°F - Cold Holding); burrata cheese (63°F - Cold Holding); butter (64°F - Cold Holding). See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler near cook line; sour cream (62°F - Cold Holding); burrata cheese (63°F - Cold Holding); butter (64°F - Cold Holding). See stop sale. In reach in cooler near cook line; sliced American cheese (67°F - Cold Holding); sliced Swiss cheese (66°F - Cold Holding); cooked hotdogs (62°F - Cold Holding); raw ground beef (63°F - Cold Holding). Per operator all items stored in reach in cooler for 2 hours. Operator removed all items to other cooler.
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener soiled with food debris.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil container stored on floor near dry storage.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Mops sink draining to floor.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Interior of the ceiling vents soiled with grease in the kitchen area.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured near kitchen exit door.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.