HIDEAWAY REST & LOUNGE

Name: HIDEAWAY REST & LOUNGE
Address: 5670 TRAILWINDS DR, FORT MYERS, FL, 339078358, US
Rating: 48.1

5670 TRAILWINDS DR, FORT MYERS, FL 339078358

License #4602704

🍺 Bar/Pub ℹ️

48.1 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 5 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

HIDEAWAY REST & LOUNGE in FORT MYERS currently holds an InspectFL Health Score of 48.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 60 total violations — 11 critical, 22 major, 27 minor.

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Record snapshot

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The latest inspection on September 24, 2026 shows 5 observation rows: 1 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HIDEAWAY REST & LOUNGE 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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice buckets not stored inverted near ice machine. Operator stored inverted.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked on butter at cook line without written procedures. Provided operator the time as public health control form.
[03G-46-3] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In walk in freezer; Operator has ROP packaged salmon with using ROP method onsite without HACCP plan and process waiver from the Division. See stop sale.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. In walk in freezer; Operator has ROP packaged salmon with using ROP method onsite without HACCP plan and process waiver from the Division. See stop sale.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near cook line. Operator provided paper towels.

Disposition: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor in front of ice machine. Operator placed buckets off of floor.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above food served to public in walk in cooler.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of frozen meat stored on floor in walk in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sausage stored over cake in walk in cooler. Operator moved cake to proper location.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter pats 68F cold hold less than 4 hours. Operator placed butter pats on metal tray in freezer
[41-10-4] Toxic substance/chemical improperly stored by spices. Operator removed chemical.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed shredded mozzarella cheese not date marked. Operator date marked cheese.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with written procedures.
[22-02-4] Food-contact surface soiled with food debris/grease on can opener. Operator cleaned can opener.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks at cook line. Operator placed paper towels at hand wash sinks.
[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. Operator completed forms.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked shrimp not date marked. Operator date marked shrimp.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom.