Shangri-La Springs
Last inspected: Dec 16, 2025
82
Score
Across the available record, Shangri-La Springs has nine inspections on file, the first dated 2022. The most recent visit was on Dec 16, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about five violations before that.
Across the inspection history, “employee wearing jewelry other than a plain ring” is the issue that surfaces most often, recorded two times.
Compared to the broader Bonita Springs restaurant scene, this is about average. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
82
Apr 15, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Toilet Rooms Maintained
FL-53
67
Oct 22, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Plan submitted but has not been approved. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-22: Time extended to allow Operator opportunity to gain approval. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Building components, attachments or fixtures in poor repair. Gasket on walk-in cooler door was torn. **Warning** - From follow-up inspection 2024-10-22: Time extended to allow Operator the opportunity to repair. **Time Extended**
36-51-4
86
Oct 21, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time and Temperature Control for Safety foods in cook line reach-in at improper temperature. Items in service since yesterday. Discussed importance of proper cold holding with Operator and suggested a service call, as unit ambient temperature was 55F. sliced tomatoes (57F - Cold Holding); cooked sweet potatoes (51F - Cold Holding); cut mixed greens (61F - Cold Holding); gueyere cheese (58F - Cold Holding) **Warning**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging without a HACCP plan approved by the Division of Hotels and Restaurants. Plan submitted but has not been approved. **Repeat Violation** **Warning**
03G-50-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink outside next to the ice machine. **Warning**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils: employee drink was stored on a prep table on the cook line adjacent to food and an opened canned drink was stored on the prep table in the salad and dessert prep table. Drinks were removed. **Corrected On-Site** **Warning**
12B-07-4
Basic - In-use tongs stored on equipment door handle onthe cook line between uses. **Warning**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packages of Chorizo and Turkey not submerged under running water. Operator placed Chorizo in the walk-in cooler and submerged the Turkey under running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Building components, attachments or fixtures in poor repair. Gasket on walk-in cooler door was torn. **Warning**
36-51-4
58
Jun 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Solution was visibly soiled. Operator emptied sink and refilled and proper concentration was achieved. Triple Sink (Quaternary 50ppm); Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-43-4
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. Operator is vacuum-sealing fish and chicken. HACCP plan has been submitted but has not been approved.
03G-50-1
Basic - Employee with no hair restraint while engaging in food preparation. Observed cook working with food at the cook line with no hair restraint.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server was cutting herbs wearing bracelets.
13-07-4
Basic - Covered waste receptacle not provided in food handler unisex bathroom for disposal of feminine hygiene products.
32-12-5
67
Feb 7, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to the large ice machine observed blocked by a bag of linens in the basin and a skateboard sitting directly in front of the sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in the dish room was used to fill water carafes and also to dump liquid from a Cambro container.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook observed actively preparing food while wearing a wristwatch.
13-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided poster to Operator for posting. **Corrected On-Site**
51-13-4
70
Feb 3, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 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 or Variance plan approved by the Division of Hotels and Restaurants. Establishment is reduced-oxygen packaging fish, raw meats, and cooked foods.
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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site**
11-27-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In center of kitchen.
36-34-5
78
Aug 26, 2022
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In house reduced-oxygen packaged raw salmon packaged and frozen two days ago in reach-in cooler on cook line drawer thawed over night per operator, not removed from package. **Warning**
03G-04-5
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. In house reduced-oxygen packaged raw salmon packed and frozen 2 days ago per operator in reach-in cooler on cook line drawer thawed over night per operator, not removed from package. **Warning**
01B-13-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut for establishment. All sinks no hot water after running for 5 minutes, 84F. Operator reset hot water heater, all sinks minimum 108F. **Corrected On-Site** **Warning**
27-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up in dishwashing area and coffee service station , forks and spoons. **Warning**
24-18-4
58
Frequently Asked Questions
When was Shangri-La Springs last inspected?
The most recent health inspection at Shangri-La Springs on file is from Dec 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Shangri-La Springs?
Across the inspection record, “employee wearing jewelry other than a plain ring” has been cited two times, more than any other issue at Shangri-La Springs.
How does Shangri-La Springs compare to other restaurants in Bonita Springs?
Shangri-La Springs most recently scored 82 out of 100, which is about the same as the Bonita Springs average of 80.
Has Shangri-La Springs' inspection record improved over time?
Yes. Recent inspections at Shangri-La Springs have averaged around three violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Shangri-La Springs 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 Shangri-La Springs inspected?
Based on the inspection history on file, Shangri-La Springs is inspected around three times per year on average.
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