Poached
24600 S Tamiami Trl, #200, Bonita Springs, FL 34134 · Permanent Food Service · License 4604615
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 8 basic (1 repeat)-26
- Safety score74
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 visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In the top of the make table cooler at the entrance to the cook line cut tomatoes (44°F - Cold Holding); American cheese (45°F - Cold Holding). Operator iced the out of temperature items.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored in same container as ready-to-eat food.
In the walk-in cooler a tube of raw pork sausage is stored in the same pan as sliced deli meats. Operator moved the raw pork sausage to proper storage.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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 25ppm). Operator cleared the sanitizer line, chlorine sanitizer 50ppm.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient.
The undercooked raw shell eggs being poached for eggs Benedict are not identified on the menu.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
There is dried food debris on the can opener blade and around the slicer blade.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
There are no paper towels at the hand washing sink in the service area. Operator supplied paper towels.
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
There is a bag of yellow onions stored on the floor in the walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
There are utensils in 80°F standing water on the cook line. Operator moved the utensils to the dishwasher.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
There is a knife stored between the under counter freezer and a naked table cooler on the cook line. Operator moved the knife to the dishwasher.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
There is a set of tongs on an oven door handle. Operator removed the tongs.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
There is a mold like substance on ice chute in the ice machine. Operator cleaned the substance from the ice chute.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
There is a buildup of grease and dust on the hood filters.
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
There are clean forks and knives stored with the food contact surface up in the service area. Operator returned the silverware to the dish station.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
The hot water faucet in the service area is broken off.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.