House of Omelets
14261 S Tamiami Trail Ste 11, Fort Myers, FL 33912 · Permanent Food Service · License 4606330
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 6 complaint inspection6 high priority (4 fixed by the Aug 10 follow-up, 2 fixed on the spot), 1 basic-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut tomatoes marked 7/31/2026, housemade buttermilk ranch marked 7/28/2026, in walk-in cooler, today is 8/6/2026.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cut tomatoes marked 7/31/2026, housemade buttermilk ranch marked 7/28/2026, in walk-in cooler, today is 8/6/2026.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Drop in cooler front serving area housemade blue cheese dressing (66°F - Cold Holding); cream cheese with honey (64°F - Cold Holding); housemade tzatziki (68°F - Cold Holding) for 3 hours per operator. Operator states foods will be discarded in 1 hour and called technician.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, raw pooled eggs over raw shell eggs. Operator separated for proper storage.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Approximately ten flies around drink/bussing station in front line on walls.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Chlorine 200+ppm) in front service area. Operator diluted.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan covers in walk-in cooler, fan in dishwashing area.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.