Hilton Garden Inn Fort Myers Airport
Last inspected: Sep 16, 2025
52
Score
Hilton Garden Inn Fort Myers Airport has been inspected nine times since 2022. Hilton Garden Inn Fort Myers Airport was last inspected on Sep 16, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded two times.
Hilton Garden Inn Fort Myers Airport's latest score of 52 falls below the Fort Myers average of 80. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Sep 16, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon and raw pork sausage over ready-to-eat ham and cooked pork in walk-in cooler. Operator rearranged for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to time/temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed 21 yogurt cups being placed into walk-in cooler, per operator to be discarded based on time as a public health control.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed 21 yogurt cups being placed into walk-in cooler, per operator to be discarded based on time as a public health control.
03F-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle at bar.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
36-34-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Sandwiches and brownies by front desk in grab and go area missing proper label.
02D-03-4
52
Jun 17, 2025
Complaint Full
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
50
Nov 13, 2024
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Insects, Rodents, and Animals Not Present
FL-38
Hands Clean and Properly Washed
FL-08
67
Oct 23, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Dented/rusted cans present. See stop sale. In dry storage one can jalapenos 1 can chickpeas dented at seams.
01B-01-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In tall reach-in cooler cook line across from stove, raw salmon fully thawed in reduced-oxygen packaging with label to remove. See stop sale.
01B-13-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In tall reach-in cooler cook line across from stove, raw salmon fully thawed in reduced-oxygen packaging with label to remove. See stop sale.
06-09-1
Basic - Single-service articles improperly stored. Coffee filters uncovered in coffee station.
25-05-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In front grab and go case next to buffet, packaged salads, sandwiches, brownies lacking proper labeling.
02D-03-4
58
Jul 31, 2024
Routine - Food
No violations found.
100
May 29, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook putting on gloves after handling floor mats without washing hands. Observed operator coaching cook, and cook removing gloves and washing hands **Corrected On-Site** **Warning**
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook taking Hashbrowns off spatchula and putting on plate without gloves and touching omelet in the process, then touching glasses on face and resuming work. Observed operator coaching cook and re making food. **Corrected On-Site** **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards through out kitchen with a black mold like substance developing on them inside grooves of cutting boards. **Warning**
22-02-4
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. Observed no forms on employee reporting on premises. E mailed Operator form. **Repeat Violation** **Warning**
11-26-1
Basic - Silverware/utensils stored upright with the food-contact surface up.observed utensils stored in beer/tea pitchers with fcs up instead of handles up. Observed operator coaching dishwasher. **Corrective Action Taken** **Warning**
24-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed drinks, purses, and keys stored above microwave on prep table. Observed employee removing items and storing in proper locations. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed Cook with stone rings on both hands. Educated cook on jewelry procedures. **Warning**
13-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Observed gaskets with food debris and mold like substance on them and some tiny tears in reach in coolers on cook line. Observed Cooks cleaning them properly. **Corrected On-Site** **Warning**
14-10-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. **Warning**
10-20-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed grooves in cutting boards through out kitchen making them no longer cleanable. **Warning**
14-09-4
45
Apr 9, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
74
Feb 28, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - 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. Observed no HACCP plan for cooked chill meatloaf dated 2-22-23 held more than 48 hours in reach in cooler in kitchen line.
03G-50-1
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
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
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in veggies container in reach in cooler in kitchen line. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed reduced oxygen package fish not removed from packaged.
06-09-1
67
Sep 13, 2022
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Observed Hand washing sink in kitchen line entrance water pressure low. Operator called engineering to repair. **Corrective Action Taken**
27-19-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed chicken wings and crab cakes held in freezer thaw in reach in cooler in front of grill not properly date mark per operator. Operator relabel ready to eat food items. **Corrected On-Site**
02C-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed Hand washing sink in kitchen line entrance water at 80F. Operator called engineering to repair **Corrective Action Taken**
27-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed Walk-in cooler shelves rusted.
14-17-4
70
Frequently Asked Questions
When was Hilton Garden Inn Fort Myers Airport last inspected?
The most recent health inspection at Hilton Garden Inn Fort Myers Airport on file is from Sep 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Hilton Garden Inn Fort Myers Airport?
Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Hilton Garden Inn Fort Myers Airport.
How does Hilton Garden Inn Fort Myers Airport compare to other restaurants in Fort Myers?
Hilton Garden Inn Fort Myers Airport most recently scored 52 out of 100, which is lower than the Fort Myers average of 80.
Has Hilton Garden Inn Fort Myers Airport's inspection record improved over time?
Results have been roughly steady. Inspections at Hilton Garden Inn Fort Myers Airport have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hilton Garden Inn Fort Myers Airport 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 Hilton Garden Inn Fort Myers Airport inspected?
Based on the inspection history on file, Hilton Garden Inn Fort Myers Airport is inspected around three times per year on average.
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