Shell Point Village- Palm Grill
14441 Woodsong Lane, Fort Myers, FL 33908 · Permanent Food Service · License 4607279
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 2 intermediate, 3 basic-21
- Safety score79
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 15, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed one 6lb can of corned beef hash dented. Operator discarded can.
Fixed on the spot
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed lentil soup 50°F cooling overnight. Stop Sale. Operator discarded soup.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near three compartment sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored above dishes in dishwash area.
Operator removed chemical.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Operator not able to provide monitoring, verification and corrective action records required to be maintained by the approved Process Waiver or HACCP plan.
Missing calibration step for 07/16/26 and 07/21/26.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour containers. Operator labeled containers.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Observed wash gauge not functioning. Operator called technician.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.