10 Lee County restaurants get perfect scores; 22 fail inspection
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Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.
For a complete list of local restaurant inspections, including violations not requiring warnings or administrative action, visit our Lee County restaurant inspections site.
Here's the breakdown for recent health inspections in Lee County, Florida, for the week of Sept. 4-10, 2023. Please note that some more recent, follow-up inspections may not be included here.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
For full restaurant inspection details, visit our Lee County restaurant inspection site.
Which Lee County restaurants got perfect scores on their health inspections?
These restaurants met all standards during their Sept. 4-10 inspections and no violations were found.
Bangkok Thai Restaurant, 11609 S Cleveland Ave #28, Fort Myers**
Chipotle Mexican Grill #2809, 22941 Lyden Dr 100, Estero
Epic Food Fights, Mobile food dispensing vehicle**
Flock Wine Bistro, 9405 Cypress Lake Dr Ste A, Fort Myers**
Fontana Foods, Mobile food dispensing vehicle**
Fontana Foods, Mobile food dispensing vehicle**
Jersey Mikes Subs, 24830 S Tamiami Trl Unit 1600, Bonita Springs**
Quan Ngon, Mobile food dispensing vehicle**
Super Wok, 18011 S Tamiami Trail Ste 15, Fort Myers**
The Marina at Edison Ford & Pinchers Crab Shack 1st, 2360 E First St, Fort Myers
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which Lee County restaurants had high priority violations?
Beans Restaurant
2200 Dr Martin Luther King Jr Blvd, Ste B, Fort Myers
Routine Inspection on Sept. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
7 total violations, with 2 high-priority violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauce with cooked garlic in oil at 80F at front counter. Operator intends to hold items under time as a public health control, and they have only been out for 3 hours. Provided Operator with information on time as a public health control. **Corrective Action Taken** **Warning**
High Priority - Toxic substance/chemical improperly stored. Observed chemicals stored above case of avocados. Operator moved item for proper storage. **Corrected On-Site** **Warning**
Buffet City
5020 S Cleveland Ave, Fort Myers
Routine Inspection on Sept. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
12 total violations, with 1 high-priority violation
High Priority - 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 on the sushi rice. Operator placed the time mark on the sushi rice. **Warning**
Busters Sports Tavern & Family Eatery
16681 Mcgregor Blvd, Fort Myers
Routine Inspection on Sept. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
14 total violations, with 3 high-priority violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw beef stored over precooked meat in walk in freezer. **Warning**
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat soups and sauces in walk in cooler. Observed raw hamburger stored over cooked ribs in walk in cooler. Operator switched raw hamburger. **Corrected On-Site** **Warning**
High Priority - Toxic substance/chemical improperly stored. Observed clean chemical stored on shelving near food items. Operator removed chemicals. **Corrected On-Site** **Warning**
Discovery Village at The Forum
2645 Forum Blvd, Fort Myers
Routine Inspection on Sept. 8
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 1 high-priority violation
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 15-20 small flying insects in food storage area over a box of ripe bananas. Operator discarded bananas and employee mopped and squeegeed area. **Corrective Action Taken** **Warning**
El Sabor Mexicano
Mobile food dispensing vehicle
Routine Inspection on Sept. 6
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
5 total violations, with 2 high-priority violations
High Priority - Grey water on ground of establishment. Observed water leaking from the outlet pipe leaking onto to the ground. Observed steady stream of grey water, approximately two cups every minute. The area is approximately 2 foot wide by 6 feet long. Operator closed the valve on the trailer. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (43F - Cold Holding); raw chicken (44F - Cold Holding) in the reach in cooler next to the rear door. Advised operator to ice down. **Warning**
Forest County Club
6100 Club Blvd S W, Fort Myers
Routine Inspection on Sept. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 1 high-priority violation
High Priority - Toxic substance/chemical improperly stored by food equipment. Operator removed chemicals. **Corrected On-Site** **Warning**
Gyros & Chicken Grill
Mobile food dispensing vehicle
Routine Inspection on Sept. 8
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
6 total violations, with 2 high-priority violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cut cabbage 70F cold hold, cut lettuce 66F cold hold, taziki sauce 62F cold hold less than 4 hours. **Warning**
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed precooked chicken 120F hot hold less than 4 hours. Operator turned up heat element. **Corrective Action Taken** **Warning**
Miller\'s Fort Myers Ale House
4400 Kernel Circle, Fort Myers
Complaint Inspection on Sept. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
7 total violations, with 2 high-priority violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishwasher was at 0 ppm chlorine. Compared test strips with operator test strips. Operator stopped using dishwasher and set up three compartment sink until service repair person arrives and corrects sanitizer to proper level. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw chicken (47F - Cold Holding); Raw 10 oz sirloin (51F - Cold Holding) at 2 hours. Operator voluntarily discarded items. **Warning**
O\'Leary\'s Bar and Grill
15880 Summerlin Rd Unit 101, Fort Myers
Routine Inspection on Sept. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
19 total violations, with 2 high-priority violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed French onion soup and chili dated 08/26/23. Stop Sale. Operator discarded soup and chili. **Corrective Action Taken** **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed precooked chopped chicken 48F cold hold, American cheese 50F cold hold less than 4 hours. Operator turned down reach in cooler. **Corrective Action Taken** **Warning**
Point Ybel Brewing Company
16120 San Carlos Blvd, Ste 4, Fort Myers
Routine Inspection on Sept. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
2 total violations, with 1 high-priority violation
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/01/22. **Admin Complaint**
Sea Street Food & Bar
4300 Cleveland Ave Unit 120, Fort Myers
Routine Inspection on Sept. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
3 total violations, with 1 high-priority violation
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm. Operator began setting up 3 compartment sink for dish washing. - From follow-up inspection 2023-09-05: Observed dish machine at 0ppm chlorine. Operator is currently utilizing 3 compartment sink for sanitization. **Time Extended**
Subway
10346 Bonita Beach Rd 114, Bonita Springs
Complaint Inspection on Sept. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 3 high-priority violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Observed triple sink quaternary 50ppm, operator replaced sanitizer and refilled sink, quaternary 200ppm. **Corrected On-Site**
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Front line right sandwich reach-in cooler: ; teriyaki cooked chicken (55F - Cold Holding); shredded cooked chicken (48F - Cold Holding); cappicola (51F - Cold Holding); diced cooked chicken (50F - Cold Holding); deli turkey (46F - Cold Holding); cooked tuna salad (47F - Cold Holding); soft salami (47F - Cold Holding); deli roast beef (49F - Cold Holding); mozzarella (50F - Cold Holding); Swiss cheese (49F - Cold Holding); American cheese (47F - Cold Holding); provolone cheese (58F - Cold Holding); jack cheese (54F - Cold Holding); shredded jack cheese (51F - Cold Holding) overnight per operator. silver reach-in cooler on main line:; shredded cooked beef (56F - Cold Holding); cooked shredded chicken (53F - Cold Holding); cooked chicken teriyaki (51F - Cold Holding); deli roast beef (53F - Cold Holding); cooked egg (52F - Cold Holding); Swiss cheese (53F - Cold Holding); soft salami (52F - Cold Holding); mozzarella (55F - Cold Holding) stored overnight per operator. **Warning**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line right sandwich reach-in cooler: ; teriyaki cooked chicken (55F - Cold Holding); shredded cooked chicken (48F - Cold Holding); cappicola (51F - Cold Holding); diced cooked chicken (50F - Cold Holding); deli turkey (46F - Cold Holding); cooked tuna salad (47F - Cold Holding); soft salami (47F - Cold Holding); deli roast beef (49F - Cold Holding); mozzarella (50F - Cold Holding); Swiss cheese (49F - Cold Holding); American cheese (47F - Cold Holding); provolone cheese (58F - Cold Holding); jack cheese (54F - Cold Holding); shredded jack cheese (51F - Cold Holding) overnight per operator. See stop sale. silver reach-in cooler on main line:; shredded cooked beef (56F - Cold Holding); cooked shredded chicken (53F - Cold Holding); cooked chicken teriyaki (51F - Cold Holding); deli roast beef (53F - Cold Holding); cooked egg (52F - Cold Holding); Swiss cheese (53F - Cold Holding); soft salami (52F - Cold Holding); mozzarella (55F - Cold Holding) stored overnight per operator. See stop sale. front line left sandwich reach-in cooler: ; cut tomatoes (45F - Cold Holding); cut lettuce (53F - Cold Holding) for 2 hours per operator. Operator iced down foods. Corrective action taken. **Warning**
The Club at Renaissance Turnhouse Cafe
12801 Renaissance Way, Fort Myers
Routine Inspection on Sept. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 1 high-priority violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat pickles in pizza cooler
The Saucy Meatball
12401 Commerce Lakes Dr, Fort Myers
Routine Inspection on Sept. 5
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
12 total violations, with 4 high-priority violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with bare hands and then remove clean dishes form machine without hand washing. Discussed with operator then need for proper hand washing. **Corrective Action Taken**
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and nose and failed to wash hands. Discussed with operator and observed proper hand washing. **Corrective Action Taken**
High Priority - 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. Observed employee making cold cut sandwich with bare hands. Discussed with operator and employee washed hands and place gloves on. **Corrected On-Site**
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (64 F - Cold Holding) in three compartment sink. Per operator beef just completed thawing and was moved to walk in cooler to rapidly chill **Corrective Action Taken**
Two Meatballs in The Kitchen
1403 Cape Coral Pkwy E, Cape Coral
Routine Inspection on Sept. 8
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
13 total violations, with 2 high-priority violations
High Priority - Nonfood-grade bags used in direct contact with jalapenos. **Warning**
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw meatballs. Educated operator on proper separation of raw animal foods. Operator placed chicken on bottom shelf. **Corrected On-Site** **Warning**
Vasari Country Club
11250 Via De Vasari Drive, Bonita Springs
Routine Inspection on Sept. 7
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 6 high-priority violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In bar area, Bar Dishwasher (Chlorine 0ppm), deliver hooked up to machine. Operator refilled the machine after connecting chlorine sanitizer, still testing 0ppm. Operator discontinued use of machine and sent dishes to main dishwasher area for proper sanitation. **Corrective Action Taken** **Warning**
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher observed moving from touching dirty dishes to touching clean dishes with no glove change or handwash. Operator helped to explain proper handwashing to employee. **Corrective Action Taken**
High Priority - 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. Main Dishwasher (Temperature 142F) after running three times. Operator instructed dishwasher to manually sanitize all dishware in triple sink 400ppm quaternary and called technician. **Corrective Action Taken** **Warning**
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, salami 8/25/23, deli corned beef 8/26/23, housemade tomato sauce 8/26/23, Buffalo sauce containing butter 8/26/23, today is 9/7/23. Provided operator with date marking handout.
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler, salami 8/25/23, deli corned beef 8/26/23, housemade tomato sauce 8/26/23, Buffalo sauce containing butter 8/26/23, today is 9/7/23.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of bar counter: blue cheese stuffed olives (45F - Cold Holding) for 30 minutes per operator. Operator placed in reach-in cooler, in 30 minutes 40F. **Corrected On-Site**
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online.
Get the whole story at our restaurant inspection database.
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
This article originally appeared on Naples Daily News: Fort Myers, Cape area restaurant and food truck inspections Sept. 4-10
