Sneaky Pete's
3465 Bonita Beach Rd #20-22, Bonita Springs, FL 34134 · Permanent Food Service · License 4604789
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 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot)-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 · 1 visitRoutine inspection
- First visitOct 21, 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.
5 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 tall reach in cooler far end cook line, cooked sausage (47°F - Cold Holding) per operator for 1 hour and 30 minutes due to frequent opening of cooler door during lunch service and close proximity to in use oven . Spoke with operator regarding best practices for busy periods of service ,operator iced down foods . Within 1 hour the food was at correct temperature cooked sausage 36°F - cold holding).
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon fillet stored over cooked pork ribs in walk in cooler. As well as raw pork sausage stored over cooked chicken. Operator moved foods to proper storage.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Operator observed changing gloves after touching dirty dishes without properly washing hands proceeded to engage in food preparation. Spoke with operator regarding proper handwashing steps.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.in stand up cooler in kitchen cook line cooked pork was dated 8/7, second container cooked pork dated 9/5, and in walk in cooler container cooked lasagna dated 10/9.
Operated states labels were dates that food was prepared and frozen . Operator states these foods were thawed out Monday (10/19), no updated date marks on containers.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
In drink service station and in bar area . Handwashing sinks have strainers and are being used as dump sinks.operator removed strainer from service station handwashing sinks.
Fixed on the spot
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.