GANDULES GRILL

Name: GANDULES GRILL
Address: 5705 LEE BLVD, SUITE 11-12, LEHIGH ACRES, FL, 33971, US
Rating: 69.5

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

69.5 Grade F / 100

Failing Health Score

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Quick take

GANDULES GRILL in LEHIGH ACRES currently holds an InspectFL Health Score of 69.5 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 28 total violations — 4 critical, 7 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 30, 2026 included 2 critical violations, 2 major, and 3 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
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Educated operator on the importance of air drying containers.
[33-16-4] Open dumpster lid in shared plaza.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink in dishwash area used as a dump sink.
[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.
[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.

Warning Issued
[10-12-5] In-use ice scoop stored on soiled surface between uses. On soiled top of ice machine with debris/dust.
[29-08-4] Plumbing system in disrepair. Handwash sink in dishwashing area leaking underneath, cannot fully turn off at faucet, temporary repairs in place.
[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.
[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.
[08B-38-4] Food stored on floor. In walk-in cooler, bottles liquid margarine stored on floor.
[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.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. In pass through prep area by dishwashing area.
[36-11-4] Floors not maintained smooth and durable and easily cleanable in main kitchen.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at any sink in establishment.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 4 by back door of kitchen.
[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.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

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