Shell Point Village- Palm Grill
Last inspected: Jan 27, 2026
64
Score
Across the available record, Shell Point Village- Palm Grill has 12 inspections on file, the first dated 2022. Shell Point Village- Palm Grill was last inspected on Jan 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly two violations before.
When inspectors have written things up, “operator is doing a special process” has been the most frequent reason, cited nine times.
Restaurants in Fort Myers average 80, so Shell Point Village- Palm Grill trails the local norm. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick up dropped utensil from floor and not washing hands before working with clean utensils. Educated employee. Employee washed hands and sanitized utensils. **Corrected On-Site**
12A-13-4
High Priority - Toxic substance/chemical improperly stored on shelving next to food items in dry storage. Operator removed chemical. **Corrected On-Site**
41-10-4
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection. **Corrective Action Taken**
03G-50-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
21-08-4
64
Aug 12, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 75F cold hold, precooked chicken 75F cold hold more than 4 hours. Stop Sale. Operator discarded foods. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical. **Corrected On-Site**
41-10-4
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Time extend for next unannounced inspection. **Corrective Action Taken**
03G-50-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen mahi mahi thawing at room temperature. Operator turned on cool running water. **Corrective Action Taken**
06-01-5
Basic - Ice buildup in ice cream reach-in freezer.
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
21-08-4
58
Dec 17, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat beverages in walk in cooler. Operator placed raw eggs on bottom shelf. **Corrected On-Site**
08A-05-6
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection. **Corrective Action Taken**
03G-50-1
Basic - Bowl or other container with no handle used to dispense rice. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Cloth used as a food-contact surface with raw fish. Operator removed cloth. **Corrected On-Site**
21-05-5
70
Oct 1, 2024
Routine - Food
No violations found.
100
Sep 24, 2024
Routine - Food
2 major violations.
View 2 violations
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. Operator submitted HACCP plan and is in the process of getting approved. Establishment has discontinued process until HACCP Plan approved. Time extend for next unannounced inspection. **Corrective Action Taken** **Warning**
03G-50-1
Intermediate - Handwash sink removed from food preparation/dishwashing area. Observed hand wash sink at cook line removed. Must be reinstalled in the same location where removed. **Warning**
31A-04-4
82
Mar 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
45
Dec 12, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. **Warning** - From follow-up inspection 2023-10-03: **Time Extended** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-12: Observed no HACCP Plan submitted for special process. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. **Admin Complaint**
03G-50-1
90
Oct 11, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. **Warning** - From follow-up inspection 2023-10-03: **Time Extended** - From follow-up inspection 2023-10-11: **Time Extended**
03G-50-1
90
Oct 3, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator fixed. Observed 160F on plate surface. **Corrected On-Site** **Warning** - From follow-up inspection 2023-10-03: Observed hot water temperature less than 160F on plate surface. Operator set up three compartment sink. Observed quaternary ammonium concentration at 300 ppm. **Time Extended** **Corrective Action Taken**
22-56-4
Intermediate - - From initial inspection : 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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
03G-50-1
82
Sep 29, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach crawling on dishmachine. **Warning**
35A-05-4
Intermediate - Food-contact surface soiled with food debris. Microwave oven. Operator cleaned. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed less than 160F on plate surface. Operator fixed. Observed 160F on plate surface. **Corrected On-Site** **Warning**
22-56-4
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. Observed establishment conducting reduced oxygen packaging (sous vide) with beef, lamb, and chicken. **Warning**
03G-50-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. **Warning**
53B-09-4
Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site** **Warning**
25-06-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site** **Warning**
10-17-4
52
Mar 2, 2023
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed rice date marked 02/021/23. Operator discarded rice. **Corrected On-Site**
02C-01-5
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. Establishment using reduced oxygen packaging for raw fish and sous vide with beef and pork.
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 - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
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.
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hot water temperature reaching 93 (waited 3 minutes).
27-16-4
Basic - Ice buildup in ice cream reach-in freezer.
14-69-4
Basic - In-use ice scoop stored on top of ice machine surface between uses.
10-12-5
47
Sep 20, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Warewashing Facilities Maintained and Used
FL-24
50
Frequently Asked Questions
When was Shell Point Village- Palm Grill last inspected?
The most recent health inspection at Shell Point Village- Palm Grill on file is from Jan 27, 2026. The public record contains 12 inspections in total.
What is the most common violation at Shell Point Village- Palm Grill?
Across the inspection record, “operator is doing a special process” has been cited nine times, more than any other issue at Shell Point Village- Palm Grill.
How does Shell Point Village- Palm Grill compare to other restaurants in Fort Myers?
Shell Point Village- Palm Grill most recently scored 64 out of 100, which is lower than the Fort Myers average of 80.
Has Shell Point Village- Palm Grill's inspection record improved over time?
No. Recent inspections at Shell Point Village- Palm Grill have averaged around five violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Shell Point Village- Palm Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Shell Point Village- Palm Grill inspected?
Based on the inspection history on file, Shell Point Village- Palm Grill is inspected around four times per year on average.
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