Doug's Seafood
Last inspected: Apr 1, 2026
50
Score
Public records show five inspections at Doug's Seafood stretching back to 2024. The newest entry in the record is dated Apr 1, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to six violations.
When inspectors have written things up, “stop sale issued on time/temperature control” has been the most frequent reason, cited two times.
Compared to other Bonita Springs restaurants (averaging 80), there's room to close the gap. This restaurant has more on its record than most do.
5
Inspections
4
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator put on gloves to prepare food for a guest without proper handwashing.
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat bread in freezer. Operator moved to proper storage. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed clam chowder (51F - Cooling) per operator held overnight in walk in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed clam chowder (51F - Cooling) per operator held overnight in walk in cooler.
03A-02-5
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
36-30-4
Basic - Worn, torn and/or soiled floors/carpeting. Floors are worn and chipping throughout back of house.
36-10-4
50
Aug 19, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); operator corrected to Sanitizer Bucket (Chlorine 50ppm) **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. In flour bin. Corrected on site **Corrected On-Site**
14-01-5
90
May 27, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Lobster meat was thawing in standing water in the prep sink. Haddock case was thawing at room temperature on a cart on the cook line. All thawing product was placed submerged under running water for proper thawing. **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-27: Lobster meat was thawing next to the dish machine in standing water.. Employees began placing thawing product in the walk-in cooler. **Admin Complaint** **Corrective Action Taken**
06-01-5
95
Mar 25, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - In-use ice scoop stored on soiled surface between uses. Scoop was stored on top of the ice machine. Educated Operator regarding storage of clean utensils. **Warning**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bus tub containing cole slaw was observed to have a green mold-like substance. Operator discarded cole slaw. Educated Operator and staff about air drying and not wet nesting. **Corrected On-Site** **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster meat was thawing in standing water in the prep sink. Haddock case was thawing at room temperature on a cart on the cook line. All thawing product was placed submerged under running water for proper thawing. **Corrected On-Site** **Warning**
06-01-5
78
Nov 6, 2024
Food-Licensing Inspection
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken was stored on open shelving in the walk-in cooler directly above Haddock. Operator moved to proper storage hierarchy. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Side reach-in cooler had items at important temperatures: crab cakes (44F - Cold Holding); lobster (48F - Cold Holding). Operator discarded. See stop sale **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Side reach-in cooler had items at important temperatures: crab cakes (44F - Cold Holding); lobster (48F - Cold Holding). Operator discarded
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Five gallons of clam chowder marked with a preparation date of 10/29. One gallon shucked shellfish marked with s preparation date of 10/29.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Five gallons of clam chowder marked with a preparation date of 10/29. One gallon shucked shellfish marked with s preparation date of 10/29. Operator discarded. See stop sale. **Corrected On-Site**
02C-01-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided handout to Operator for posting. **Corrective Action Taken**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 copies of Employee Health Agreement to Operator. Employees present signed Agreement. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing yellow toxic substance not labeled.
41-17-4
Basic - No Heimlich maneuver/choking sign posted. Provided to Operator during the visit. **Corrective Action Taken**
51-13-4
Basic - Reuse of single-service or single-use articles. Prepared food is being stored in re-used single-service containers. Educated Operator on proper use of single-service items and proper storage of food.
25-32-4
29
Frequently Asked Questions
When was Doug's Seafood last inspected?
The most recent health inspection at Doug's Seafood on file is from Apr 1, 2026. The public record contains five inspections in total.
What is the most common violation at Doug's Seafood?
Across the inspection record, “stop sale issued on time/temperature control” has been cited two times, more than any other issue at Doug's Seafood.
How does Doug's Seafood compare to other restaurants in Bonita Springs?
Doug's Seafood most recently scored 50 out of 100, which is lower than the Bonita Springs average of 80.
Has Doug's Seafood's inspection record improved over time?
No. Recent inspections at Doug's Seafood have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Doug's Seafood 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.
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