MARIA'S RESTAURANT

Name: MARIA'S RESTAURANT
Address: 27080 OLD US 41 RD, BONITA SPRINGS, FL, 34135, US
Rating: 50.3

27080 OLD US 41 RD, BONITA SPRINGS, FL 34135

License #4604817

50.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

May 29, 2026 · 11 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MARIA'S RESTAURANT in BONITA SPRINGS currently holds an InspectFL Health Score of 50.3 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 May 29, 2026. Across those visits, inspectors documented 69 total violations — 11 critical, 19 major, 39 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 29, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

MARIA'S RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. The ceiling tiles throughout the kitchen are soiled with accumulated grease.
[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. 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. In a cooler on the cook line there are two 6 ounce fillets of tilapia fully thawed inside commercial packaging that is marked remove from package and thaw under refrigeration. See stop sale.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The dishwasher continues to fill during operation and floods the floor. Operator is not using the dishwasher at this time.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. There is an employee cellphone on a prep table in the kitchen. Operator removed the employee cellphone.
[08B-38-4] Food stored on floor. There are cases of flour tortillas stored on the floor in the walk in cooler.
[10-08-5] Ice scoop handle in contact with ice. There is an ice scoop at the bar with the handle in contact with the ice. Operator moved the ice scoop to proper storage.
[10-20-4] In-use tongs stored on equipment door handle between uses. There are tongs on an oven door handle.
[29-08-4] Plumbing system in disrepair. There is water leaking from the drain line of the triple sink in the kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In a cooler on the cook line there are two 6 ounce fillets of tilapia fully thawed inside commercial packaging that is marked remove from package and thaw under refrigeration. See stop sale.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. There is no consumer advisory for the steaks on the menu which operator stated can be cooked to customers requested temperature. Provided operator with a consumer advisory which was placed at the host stand.
[41-17-4] Spray bottle containing toxic substance not labeled. There is an unlabeled chemical spray bottle in the service area.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Ramekin was stored in the salt bin.
[32-12-5] Covered waste receptacle not provided in womens bathroom at the side bar.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal bottled waters observed on tables with food throughout the back of the house.
[08B-38-4] Food stored on floor in the walk-in cooler.
[33-10-4] Inside/outside of dumpster not clean.
[31B-04-4] No handwashing sign provided at both hand sinks used by food employees opposite the cook line.
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered in the walk-in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk-in cooler: raw chicken was stored over sauces and egg wash was stored directly over cheese.
[41-10-4] Toxic substance/chemical improperly stored. Hand washing soap was stored with clean pans under the prep table in the kitchen. On a prep table opposite the cook line, a pitcher containing blue cleaning liquid was stored with bins of seasoning. Paint was stored with tortillas in dry storage.
[31A-09-4] Handwash sink not accessible for employee use at all times due to a screen in the basin at the server station, and at the bar handwashing sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink and at the handwash sink at the server silverware bar and the bar handwashing sink.
[31B-03-4] No soap provided at handwash sink in the cook area and at the small side bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No product in the walk-in cooler contained no date marking.
[41-17-4] Spray bottle containing toxic substance not labeled. Pump sprayer containing cleaning liquid not labeled, located in the dish washing area.

Disposition: Warning Issued
[31A-11-4] Handwash sink used for purposes other than handwashing. Knives in handwash sink main kitchen by triple sink. Container in hws in service station in dining room. Repeat 6/13/2023.
[36-03-4] Cove molding at floor/wall juncture broken/missing in kitchen Repeat 6/13/2023.
[35A-03-4] Dead roaches on premises.28 dead roaches in liquor storage room by office, under shelving and on stored dishware. 6 under dining room service station rightmost cabinet. 5 in mop/chemicals storage room in back of dining room. Employee immediately began cleaning and sanitizing areas. Repeat 6/13/2023.
[36-73-4] Floor soiled/has accumulation of debris behind cook line equipment.
[08B-32-4] Food being prepared outside in tent in front of parking lot..
[08B-38-4] Food stored on floor. Side storage room three pots oil on floor. Walk-in cooler bag onions on floor, cilantro touching floor.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees middle main kitchen handwash sink, mens restroom.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cooking under tent in front parking lot changed gloves and tasks, no handwash.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cook line drop in cooler raw chicken over ready-to-eat ketchup. Walk-in cooler ready-to-eat cilantro touching raw beef, raw beef over ready-to-eat beef and sauces, raw beef over packaged beverages. Operator began rearr walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line drop in cooler cut tomatoes (48F - Cold Holding); shredded cheese (48F - Cold Holding) for 2 hours per operator. Repeat 6/13/2023.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line steam well cooked pork (119F - Hot Holding); cooked chicken (121F - Hot Holding); cooked beef (125F - Hot Holding) for two hours per operator. Operator turned up the unit.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Tent set up for cooking in front parking lot, no handwash sink.