Spanish Wells Main Kitchen
Last inspected: Apr 22, 2026
55
Score
The health department has logged 10 inspections at Spanish Wells Main Kitchen, the earliest from 2022. Inspectors last stopped by on Apr 22, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has gotten worse over the last few visits, with the average climbing from around one violation to closer to five violations.
The pattern that stands out is “food stored on floor”, which has been cited three times.
Compared to other Bonita Springs restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
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 Bar Dishwasher (Chlorine 0ppm). Operator sending all glassware to kitchen dishwasher to be properly sanitized. **Warning**
22-49-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. **Warning**
16-32-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw ahi tuna not identified as raw on menu. Operator corrected menus. **Corrected On-Site** **Warning**
02B-01-5
Basic - In-use tongs stored on equipment door handle between uses on cook line. **Warning**
10-20-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Warning**
24-18-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen. **Warning**
36-34-5
Basic - Food stored on floor. Buckets of pickles on ground in walk in cooler. Operator moved to proper storage. **Corrected On-Site** **Warning**
08B-38-4
55
Oct 15, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Food not stored at least 6 inches off of the floor in freezer. Operator placed in proper storage. **Corrected On-Site**
08B-47-4
Basic - Hood vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Open dumpster lid. Operator closed. **Corrected On-Site**
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Operator placed silverware down and ran through dishwasher. **Corrected On-Site**
24-18-4
Basic - Standing water in bottom of reach-in-cooler across from fryers.
29-49-6
70
Aug 29, 2025
Routine - Food
No violations found.
100
Jun 5, 2025
Food-Licensing Inspection
No violations found.
100
Dec 30, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cantaloupe on the cook line measured 46F on the top layer and 40F lower in the pan. Product was heaped above the edge of the pan. Chef directed employee to remove the top layer and place in the walk-in cooler for rapid cooldown. cantaloupe (46F - Cold Holding
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink nearest the office. Chef placed paper towels at the sink. **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic ramekin stored inside a pan of salsa on the cook line.
14-01-5
74
Feb 20, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Time/Temperature Controlled for Safety Food stored in ice wells on the cook line held above 40F. Pans were sitting on top of ice. Operator stated items were placed into service 2 hours prior. Discussed ice baths and sinking pans into ice, as well as using metal to conduct cold temperatures more efficiently. Operator moved products to cooler for rapid cooldown. lettuce (45F - Cold Holding); sliced tomatoes (47F - Cold Holding); chicken (47F - Cold Holding) **Corrective Action Taken**
03A-02-5
86
Aug 22, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
61
Apr 17, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-04-17: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of food stored on floor and under shelving in walk-in freezer. **Warning** - From follow-up inspection 2023-04-17: **Time Extended**
08B-38-4
86
Jul 29, 2022
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of chemicals stored next to flour and oil on back line.
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks and 3 servers/bartenders present handling food, no certified food manager present.
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tuna salad, chicken salad and vegetable soup all prepped onsite less than three days ago but more than 24 hours ago no date mark on cook line reach-in coolers. Discussed with operator need to track dates of foods prepared in house.
02C-02-5
Basic - Accumulation of debris on top of warewashing machine. This is a repeat violation from 3/25/2022. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food in panko bread crumbs on back line.
14-01-5
Basic - Food stored on floor. In walk-in freezer box of chicken and box of French fries stored on floor.
08B-38-4
Basic - Single-service articles improperly stored. Uncovered coffee filters in coffee service station. Operator covered the filters. - corrected on site Also in downstairs dry storage, single service cups and to go boxes stored on floor..
25-05-4
58
Frequently Asked Questions
When was Spanish Wells Main Kitchen last inspected?
The most recent health inspection at Spanish Wells Main Kitchen on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Spanish Wells Main Kitchen?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Spanish Wells Main Kitchen.
How does Spanish Wells Main Kitchen compare to other restaurants in Bonita Springs?
Spanish Wells Main Kitchen most recently scored 55 out of 100, which is lower than the Bonita Springs average of 80.
Has Spanish Wells Main Kitchen's inspection record improved over time?
No. Recent inspections at Spanish Wells Main Kitchen have averaged around five violations per visit, up from roughly one earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Spanish Wells Main Kitchen 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 Spanish Wells Main Kitchen inspected?
Based on the inspection history on file, Spanish Wells Main Kitchen is inspected around three times per year on average.
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