DOLLY'S PRODUCE PATCH & EATERY

Name: DOLLY'S PRODUCE PATCH & EATERY
Address: 9930 BONITA BEACH RD, BONITA SPRINGS, FL, 34135, US
Rating: 63

9930 BONITA BEACH RD, BONITA SPRINGS, FL 34135

License #4605672

🍽️ American ℹ️

63 Grade F / 100

Failing Health Score

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Latest inspection

April 20, 2026 · 7 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DOLLY'S PRODUCE PATCH & EATERY in BONITA SPRINGS currently holds an InspectFL Health Score of 63 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 49 total violations — 21 critical, 6 major, 22 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 15, 2024

The latest inspection on April 20, 2026 shows 7 observation rows: 3 critical, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

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DOLLY'S PRODUCE PATCH & EATERY 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 by cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on dish drying rack by dish machine. Operator moved phone.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar bin contained scoop stored in the product with the handle touching the ingredients. Operator removed.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee making ready to eat sandwich without barring gloves. Informed operator of proper procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sliced cheese (49F - Cold Holding) and corned beef hash (59F - Cold Holding) in reach in cooler held overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced cheese (49F - Cold Holding) and corned beef hash (59F - Cold Holding) in reach in cooler held overnight per operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by dish machine. Operator provided towels.

Disposition: Met Inspection Standards
[32-01-5] Bathroom facility not located on the same floor as the food establishment. Lid was off can. Operator replaced lid.
[08B-20-4] Damaged/spoiled/recalled food not properly segregated. In dry storage observed 4 lb can of tuna with a severely dented rim.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on dish drying rack in dish area. Operator removed.
[10-12-5] In-use ice scoop stored on soiled cardboard box. Operator moved to proper storage.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up in prep are. Operator placed face down and ran through dishwasher.
[41-07-4] Container of medicine improperly stored on food storage shelf. Operator removed to proper storage.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage observed 4 lb can of tuna with a severely dented rim.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat cooked roast in walk in cooler. Operator moved to proper storage.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes held at 85F on cook line. Per operator potatoes prepared 4 hours prior. Educated operator on proper hot holding. Cooked potatoes held at 85F on cook line. Per operator potatoes prepared 4 hours prior. Educated operator on proper hot holding
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 12 Hard boiled peeled shelled eggs in reach in cooler at 53F. Per operator eggs were peeled day prior.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes held at 85F on cook line. Per operator potatoes prepared 4 hours prior. Educated operator on proper hot holding.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks and food unmarked and improperly stored. Discussed proper storage with Operator.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed "grab and go" packaged cookies on display without proper labelling.
[08B-38-4] Observed containers of pooled eggs, soup and potatoes stored directly on the floor in the walk-in cooler. Observed cases of sausages stored directly on the floor in the walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed large wrapped slab of beef thawing in the three compartment sink in standing water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses on the cook line.
[41-07-4] Container of medicine improperly stored on a shelf above the reach-in cooler on the cook line.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Observed supply container was empty. Employee changed the supply container, primed the machine and chlorine sanitizer then measured proper concentration at 100 ppm.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook cracking raw shell eggs at the grill and then handling ready to eat foods and plating food.
[41-10-4] Multiple chemical containers observed stored commingled with food ingredients and in contact with clean stored pans. Operator moved all chemicals. Discussed designated areas to keep chemicals separate from food
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored directly above ready to eat food in the pantry refrigerator and in the walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomatoes (56F - Cold Holding); sliced ham (60F - Cold Holding); cut melon (51F - Cold Holding); chicken salad (45F - Cold Holding) in both reach-in coolers on the cook line. Cook stated items had been placed in service less than four hours prior. Discussed methods of rapid cool-down and stocking less in each cooler. Cook closed cover on one unit and began to ice down product in the other unit.
[11-26-1] 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. Reviewed policy with Operator and provided forms.