GANDULES GRILL

Name: GANDULES GRILL
Address: 5705 LEE BLVD, SUITE 11-12, LEHIGH ACRES, FL, 33971, US
Rating: 68.5

5705 LEE BLVD, SUITE 11-12, LEHIGH ACRES, FL 33971

License #4607337

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68.5 Grade F / 100

Failing Health Score

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Quick take

GANDULES GRILL in LEHIGH ACRES currently holds an InspectFL Health Score of 68.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 27 total violations — 5 critical, 6 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chopped beef stored over container of raw snapper. Operator switched containers.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Educated operator on the importance of air drying containers.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used as a dump sink.
[33-16-4] Open dumpster lid in shared plaza.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed garlic in oil and cut lettuce 50F less than 4 hours. Operator placed time mark on foods before leaving inspection.
[36-11-4] Floors not maintained smooth and durable and easily cleanable in main kitchen. Educated operator on the importance of having smooth and easily cleanable floors.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided at employee front service handwash sink. Observed temperature reaching 82F.

Warning Issued
[10-12-5] In-use ice scoop stored on soiled surface between uses. On soiled top of ice machine with debris/dust.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In pass through prep area by dishwashing area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at any sink in establishment.
[29-08-4] Plumbing system in disrepair. Handwash sink in dishwashing area leaking underneath, cannot fully turn off at faucet, temporary repairs in place.
[36-11-4] Floors not maintained smooth and durable and easily cleanable in main kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 by back door of kitchen.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Emmilie Candal 11/30//2020 expired, no other certified food manager for establishment.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far end cook line right side, cut tomatoes (49F - Cold Holding); fresh garlic in oil (58F - Cold Holding) cut lettuce (68F - Cold Holding) for thirty minutes per operator. Foods stored in ice bath not filled to top level of food. Foods stored in reach-in cooler filled above fill line with extra container buffering from proper cooling. Operator filled up ice bath and removed foods below fill line to help cool and properly cold hold foods.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed dishwasher wash hands in triple sink. Spoke with employee regarding correct sink to use for washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. By entrance to cook line tall, silver reach-in cooler with raw chicken, raw fish over cut peppers and onions. Operator rearranged foods for proper food storage.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 149F) in main kitchen. Spoke with operator, operator set up manual sanitation in triple sink 200ppm quaternary for manual sanitation pending repairs.

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