Chops City Grill
Last inspected: Apr 13, 2026
39
Score
Chops City Grill has been inspected eight times since 2022. The most recent report on file is from Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around eight violations per visit lately, up from roughly three violations before.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited three times.
That's lower than the typical Estero restaurant, which scores around 82. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed peppercorn sauce (49F - Cold Holding); au ju (48F - Cold Holding); spinach dip (52F - Cold Holding); mac n cheese (50F - Cold Holding); mushroom gravy (53F - Cold Holding); Irish butter (50F- Cold Holding); blackberry cabernet sauce (49F - Cold Holding); truffle butter (49F - Cold Holding) held overnight in reach in cooler. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed peppercorn sauce (49F - Cold Holding); au ju (48F - Cold Holding); spinach dip (52F - Cold Holding); mac n cheese (50F - Cold Holding); mushroom gravy (53F - Cold Holding); Irish butter (50F- Cold Holding); blackberry cabernet sauce (49F - Cold Holding); truffle butter (49F - Cold Holding) held overnight in reach in cooler. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over ready to eat yum yum sauce in reach in cooler on cook line. Operator moved to proper storage. **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun nozzles soiled at bar. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided towels **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at bar. Operator provided soap. **Corrected On-Site** **Warning**
31B-03-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line. **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female cook wearing numerous bracelets on wrist while preparing food. **Warning**
13-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machines in back hallway. **Warning**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in back prep kitchen. **Warning**
36-34-5
39
May 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Spray bottle containing red toxic substance not labeled. Chef discarded bottle. **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in the dish room.
36-27-5
Basic - Clams/mussels/oysters removed from original container for long-term storage. Open box of oysters in the walk-in cooler missing the tag. Reminded Chef that original tag stays with the stock until all are sold.
01C-06-5
82
Jan 23, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. In a storage room. Cans of butane, soap, and a shelf of cleaning chemicals were all stored directly above boxes of food handler gloves, plastic film food wrap and clean linens (table cloths and napkins). Operator rearranged the shelving during the visit to properly store all chemicals away from food contact items and clean linens. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese stuffed olives held in a garnish bin at room temperature at the bar, less than 4 hours held. Operator had bartender move to reach-in cooler. blue cheese stuffed olives (60F) **Corrective Action Taken**
03A-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. A wet green and white striped Chix wiping cloth was used on top of cut greens at the salad station. Operator replaced Chix towel with deli paper. **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at the dishwasher was blocked by a wheeled cart. Operator moved cart away from the sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Female cook was wearing a wristwatch while preparing food on the cook line.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned a hat during the visit. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Clean dish shelving is heavily rusted and has been lined with plastic food wrap.
14-11-5
Basic - Food stored on floor. A jug of white wine and a jug of cooking oil were stored on the floor on the cook line. Operator moved both items up off the floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in the flour and sugar bins were stored with the handle touching the product. Operator corrected. **Corrected On-Site**
10-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone was sitting on the cut board at the dessert station. Employee removed. **Corrected On-Site**
40-06-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. A stack of clean tall Cambro containers was stored directly on the floor next to the beer cooler door. Operator moved up off of the floor. **Corrected On-Site**
24-07-4
Basic - Accumulation of slimy mold-like substance in the interior of the ice machine/bin by the back door. Operator had machine cleaned during the visit. **Corrected On-Site**
22-20-5
39
Nov 14, 2024
Food-Licensing Inspection
No violations found.
100
Jun 14, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef was stored above cooked bacon in the walk-in cooler. Chef moved to proper hierarchy for food protection. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in the dish area was blocked by a cart in front of the basin. Chef moved cart. **Corrected On-Site**
31A-09-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled, located on the shelf at the dish machine.
41-17-4
Basic - Wall heavily soiled with accumulated grease, food debris, and/or dust at the dishwashing machine.
36-27-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Cutting boards have cut marks and iare no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at the end of the cook line. Chef placed a sign at the sink during the visit. **Corrected On-Site**
31B-04-4
Basic - Food stored on floor. Numerous pans of food were stored on the floor of the walk-in cooler. All food moved off of the floor during the visit. **Corrected On-Site**
08B-38-4
50
Jul 11, 2023
Food-Licensing Inspection
1 major violation.
View 1 violation
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
03G-50-1
90
Feb 17, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging raw meats. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Operator engages in dehydration of apples and citrus through the addition of heat to render items shelf stable. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2023-02-17: **Time Extended**
16-46-4
70
Sep 14, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - 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 0ppm) after running three times. Operator called technician and set up manual sanitation in three compartment sink, 200ppm quaternary. this is a repeat violation from 3/30/2022. **Corrective Action Taken** **Repeat Violation**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. 5 bags raw sea bass, 1 bag raw salmon, 1 bag raw grouper packed unfrozen between 2 and 5 days ago in walk-in cooler.
01B-13-4
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 5 bags raw sea bass, 1 bag raw salmon, 1 bag raw grouper packed unfrozen between 2 and 5 days ago in walk-in cooler.
03G-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Last 3 weeks per operator not date marked, not in chronological order.
01C-03-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 servers and 6 cooks present handling food, no certified food manager present.
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near mop sink. This is a repeat violation from 3/30/2022 and 12/17/2021. **Repeat Violation**
22-20-5
Basic - Floor area(s) covered with standing water near mop sink water heater ice machine area.
36-22-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers over mop sink area.
38-07-4
Basic - Single-service articles improperly stored. In bread service area, single service cups napkins and to go boxes stored on floor. Operator moved boxes to proper storage. **Corrected On-Site**
25-05-4
43
Frequently Asked Questions
When was Chops City Grill last inspected?
The most recent health inspection at Chops City Grill on file is from Apr 13, 2026. The public record contains eight inspections in total.
What is the most common violation at Chops City Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Chops City Grill.
How does Chops City Grill compare to other restaurants in Estero?
Chops City Grill most recently scored 39 out of 100, which is lower than the Estero average of 82.
Has Chops City Grill's inspection record improved over time?
No. Recent inspections at Chops City Grill have averaged around eight violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Chops City Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Chops City Grill inspected?
Based on the inspection history on file, Chops City Grill is inspected around two times per year on average.
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