Old 41 Restaurant
25091 Bernwood Dr Ste 1, Bonita Springs, FL 34135 · Permanent Food Service · License 4605860
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 (fixed by the Sep 22 follow-up), 2 intermediate, 4 basic-16
- Safety score84
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 22, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
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 next to handwashing sink at cook line; cooked pork (51°F - Cold Holding); cooked potatoes (52°F - Cold Holding); cooked beef (51°F - Cold Holding); raw sausage (49°F - Cold Holding); raw burger patties (51°F - Cold Holding); raw steak (49°F - Cold Holding); raw chicken (53°F - Cold Holding); cooked hotdogs (54°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale. In reach in cooler near cook line; commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 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 next to handwashing sink at cook line; cooked pork (51°F - Cold Holding); cooked potatoes (52°F - Cold Holding); cooked beef (51°F - Cold Holding); raw sausage (49°F - Cold Holding); raw burger patties (51°F - Cold Holding); raw steak (49°F - Cold Holding); raw chicken (53°F - Cold Holding); cooked hotdogs (54°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify Eggs Benedicts are undercooked animal foods covered by the consumer advisory.
Discussed operator proper identification of undercooked or raw animal foods covered by the consumer advisory.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In walk in freezer; per operator lasagna prepared and stored three days before inspection not properly date marked.
Basic4
Code 02, Labeling, date marking and consumer advisory: Label on cookies prepared and packaged onsite for customer self-service at front counter does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Operator removed cookies to back of the counter.
Fixed on the spot
Code 06, Food properly thawed: In reach in cooler near cook line; commercially processed reduced oxygen packaged salmon bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale.
Code 25, Single-service items: Single-service coffee filters stored uncovered at server station.
Operator stored coffee filters covered.
Fixed on the spot
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.
- 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.