Hideaway Rest & Lounge
5670 Trailwinds Dr, Fort Myers, FL 33907 · Permanent Food Service · License 4602704
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 24 routine inspection1 high priority, 3 intermediate (2 fixed on the spot), 1 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 · 1 visitRoutine inspection
- First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In walk in freezer; Operator has ROP packaged salmon with using ROP method onsite without HACCP plan and process waiver from the Division. See stop sale.
Intermediate3
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator has time marked on butter at cook line without written procedures. Provided operator the time as public health control form.
Fixed on the spot
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In walk in freezer; Operator has ROP packaged salmon with using ROP method onsite without HACCP plan and process waiver from the Division. See stop sale.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink near cook line.
Operator provided paper towels.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean ice buckets not stored inverted near ice machine. Operator stored inverted.
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.
- Stop sale
- An order that the food can’t be sold or served.