Bonita Fish Company
702 Fisherman's Wharf, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4604749
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 3 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Coconut shrimp prepared day prior coconut rice (64°F - Cold Holding) inside reach in cooler on expo line.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Coconut shrimp prepared day prior coconut rice (64°F - Cold Holding) inside reach in cooler on expo line.
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Sanitizer Bucket (Quaternary exceeds 400ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm)
Fixed on the spot
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Not all oyster tags retained for the 90 days are dated either last date served.
Basic3
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Sanitizer Bucket (Quaternary exceeds 400ppm); operator discarded and refilled to achieve: Sanitizer Bucket (Quaternary 200ppm)
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Iced tea dispenser not cleaned at least once every 24 hours.
Build up of debris inside ice tea dispenser nozzle.
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
At bar service well
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Stop sale
- An order that the food can’t be sold or served.