AQUA SEAFOOD & STEAKS BONITA

Name: AQUA SEAFOOD & STEAKS BONITA
Address: 27940 CROWN LAKE BLVD, BONITA SPRINGS, FL, 34135, US
Rating: 63.9

27940 CROWN LAKE BLVD, BONITA SPRINGS, FL 34135

License #4607646

🦞 Seafood ℹ️

63.9 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AQUA SEAFOOD & STEAKS BONITA in BONITA SPRINGS currently holds an InspectFL Health Score of 63.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 56 total violations — 16 critical, 9 major, 31 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 22, 2024

The latest inspection on June 2, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

AQUA SEAFOOD & STEAKS BONITA has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in kitchen.
[51-11-4] Carbon dioxide/helium tanks not adequately secured in back kitchen. Operator secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair throughout kitchen.
[06-09-1] 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 3, 6 oz portion of corvina with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils next to ice machine.
[36-17-5] Floor tiles missing and/or in disrepair on cook line.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 3, 6 oz portion corvina with a label bearing "Remove from package prior to thawing" that was fully thawed and still under reduced oxygen packaging.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at prep area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kaitlin,Jose,Alegria all expired 4/1/2026.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Machine was cleaned during the visit.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils in the prep area. Open bag of tortilla chips stored in clean dish shelving in the dish area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal drink and cell phone were stored on a prep surface in the server alley.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Both bars had three compartment sinks set up improperly. First compartment was empty, middle compartment contained soapy water and far right compartment contained sanitizing solution. Bartender stated dishes were being washed and sanitized with no rinse step. Educated Chef and bartender on proper warewashing techniques.
[36-12-4] Floors not constructed to be easily cleanable. Grout missing in several areas allowing water to pool.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at the dishwasher area.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electric blower, battery and charger stored with clean mixers and food prep equipment. Operator removed items.
[29-17-4] Waste line missing at soda gun holsters at both bars.
[01B-01-4] Dented/rusted cans present. See stop sale. One 5.5 pound can of roasted red peppers severely dented at the top lip. Chef discarded
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at the server line leave the cutting board where she was cutting vegetables, take personal drink cup to the soda tower and fill and replace lid, then returned to the cutting board to resume cutting vegetables. Employee donned gloves without washing hands. Inspector had employee remove gloves and wash hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored above whole muscle cuts of beef in the walk-in cooler. Chef moved to proper storage hierarchy.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler food temperatures improper more than four hours. During visit, refrigeration technician arrived to repair unit. Temperature began to drop during visit. rice (44F - Cold Holding); crab cake (44F - Cold Holding); lobster tail (41F - Cold Holding); butter (43F - Cold Holding); ground beef (44F - Cold Holding) Reach in cooler on cook line product at improper temperatures. Technician repaired during visit and temperatures began to drop. corvina (44F - Cold Holding); broccoli rabe (44F - Cold Holding); scallops (43F - Cold Holding); ground beef (43F - Cold Holding)

Disposition: Met Inspection Standards
[32-12-5] Covered waste receptacle not provided in unisex bathroom for food handlers off the kitchen.
[12B-07-4] Employee bottled water on a food preparation table next to the ice machine.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed tongs stored on a trash can at the prep table next to the ice machine. An in-use ice cream scoop was stored on the lid of a large container of ice cream in the walk-in freezer.
[10-07-4] In-use utensil stored in container of standing water less than 135 degrees Fahrenheit at the dipper well, which was not turned on. Operator removed container and stored the utensils under running water in the dipper well.
[21-04-4] In-use wet wiping cloth/towel used under cutting board next to the two ice machines.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Encrusted debris on the gaskets at the cook line fish station. Operator had employee clean the gasket during the visit.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed an electric leaf blower stored with clean juicers, choppers and pans.
[29-17-4] Waste line missing at soda gun holsters at both bars.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. A case of ground beef was stored directly on top of a case of whole muscle cuts of beef. Operator moved to proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp at the server station was piled above the load line in the cold holding pan less than 4 hours. Operator removed top layers of product to the cooler. shrimp (60F - Cold Holding)
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime: can opener blade had encrusted debris on the blade, as well as chopper stored as clean.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels at the sink by the soda rack. Chef repaired dispenser during the visit.