Green House
Last inspected: Jan 5, 2026
78
Score
Green House appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Jan 5, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The most common issue across all inspections has been “no proof provided that food employees are informed”, showing up four times.
Among Fort Myers restaurants, this is a fairly standard result. There isn't much in the file that would give a customer pause.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. Discussed employee heath with operator, operator completed forms at time of inspection with all food employees. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. 2 by dishwashing area.
41-17-4
Basic - Damaged/spoiled/recalled food not properly segregated. In rack by office, 1 can tuna, 1 can brown gravy, 1 can black beans, 1 can green chili and 1 can red salsa heavily dented on seams, per operator received indented 3.5 hours ago and dropped and dented by staff. Operator immediately opened cans and iced down in walk-in cooler for proper food storage. **Corrective Action Taken**
08B-20-4
78
Jul 25, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - 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. In walk-in cooler cooked beans marked 7/12/2025, cooked mashed potatoes marked 7/18/2025, today is 7/25/2025.
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler cooked beans marked 7/12/2025, cooked mashed potatoes marked 7/18/2025, today is 7/25/2025.
02C-01-5
74
Jan 28, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. In main dish area, dishwasher temperature at 116F.
16-53-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in drink station.
22-20-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In back storage room and hallway outide of walk-in cooler.
38-07-4
82
Sep 23, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line main reach-in cooler mozzarella (47F - Cold Holding); sliced cheddar cheese (48F - Cold Holding) for two hours per operator. Operator voluntarily discarded foods. **Corrected On-Site**
03A-02-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. No quaternary test kit for triple sink. Showed operator example of correct test strips. **Repeat Violation**
16-32-5
Basic - Single-service articles improperly stored. Coffee filters stored uncovered by coffee machine front of house. Operator covered the filters. **Corrected On-Site**
25-05-4
Basic - Accumulation of black/green mold-like substance in the interior and chute of the ice machines/bins in front of dining room..
22-20-5
70
Jun 4, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Medicine and chlorine over flour in chefs office. Sanitizer with single service straws by drink machine. Chemicals with clean food storage containers under prep table across from dishwashing machine. Operator separated all chemicals and properly stored. **Corrected On-Site**
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Gloves not changed, hands not washed properly between handling raw can cooked bacon, clean utensils, wiping cloth on cook line. Discussed with employee and operator proper glove use and handwashing, gloves were changed with proper handwashing before resuming. **Corrected On-Site**
12A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed quaternary sanitizer connected to triple sink, no quaternary test strips.
16-32-5
Basic - Cutting boards have cut marks and is no longer easily cleanable. On cook line and hanging by dishwashing area 7 colored cut boards.
14-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One above dishwashing area.
38-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. One by drink machine, multiple in office. Repeat 2/22/2024 **Repeat Violation**
51-11-4
58
Apr 23, 2024
Routine - Food
No violations found.
100
Feb 29, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : 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 while priming. Operator setup manual sanitation in 3 compartment sink, quaternary 200ppm. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-29: Dishwasher (Chlorine 10ppm) after running three times while priming. Operator observed chlorine sanitizer dripping frond bottom of machine. Operator set up triple sink, quaternary 200ppm. **Admin Complaint** **Corrective Action Taken**
22-41-4
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2024-02-29: Time extension given to allow operator time to complete training. **Time Extended**
53B-01-5
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. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-29: Time extension given to allow operator time to complete forms. **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. In office 12 unsecured. **Warning** - From follow-up inspection 2024-02-29: **Time Extended**
51-11-4
67
Feb 22, 2024
Routine - Food
3 critical violations. 6 major violations. 1 minor violation.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shell eggs over ready-to-eat sour cream, salsa, salad. Also Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach-in freezer middle back storage room, raw chicken over raw pork ribs, no longer commercially packaged. Operator rearranged foods for proper food protection. **Corrected On-Site** **Warning**
08A-05-6
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 while priming. Operator setup manual sanitation in 3 compartment sink, quaternary 200ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Observed medication with food I walk-in cooler. Operator separated the medicine. **Corrected On-Site** **Warning**
41-07-4
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 operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute and soda nozzles for drink machine soiled with accumulated residue. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Frozen French fries stored in handwash sink main kitchen. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in main kitchen. Operator replaced towels. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Repeat Violation** **Warning**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. In office 12 unsecured. **Warning**
51-11-4
33
Mar 23, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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.
11-26-1
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.
11-27-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses on top of prep table. Operator removed wiping cloth. **Corrected On-Site**
21-12-4
Basic - Employee personal items stored above a food preparation area in kitchen line. Operator removed personal items. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler . Operator removed and rearranged items to bottom on rack. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Accumulation of debris on exterior of warewashing machine on the top of machine. **Repeat Violation**
16-21-4
67
Nov 10, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); butter (46F - Cold Holding)in reach in cooler in front of grill in kitchen line.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw bacon box over cooked pasta in walk in cooler. Operator removed bacon box under cooked pasta. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwashing machine sink and surface cleaner sanitizer at 170 ppm.
22-49-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food in walk in cooler. Operator removed and rearranged and placed under lower rack and label food. **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions and box of eggs on the floor in the walk in cooler.
08B-47-4
Basic - Accumulation of debris on exterior of warewashing machine. Observed food debris accumulation in outer dishwashing machine.
16-21-4
Basic - Accumulation of debris inside warewashing machine. Observed food debris accumulation in interior of dishwasher machine.
16-03-4
52
Frequently Asked Questions
When was Green House last inspected?
The most recent health inspection at Green House on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Green House?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Green House.
How does Green House compare to other restaurants in Fort Myers?
Green House most recently scored 78 out of 100, which is about the same as the Fort Myers average of 80.
Has Green House's inspection record improved over time?
Results have been roughly steady. Inspections at Green House have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Green House means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Green House inspected?
Based on the inspection history on file, Green House is inspected around three times per year on average.
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