Doc Fords Fort Myers Beach
708 Fishermans Wharf, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4602987
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (fixed on the spot), 3 intermediate, 3 basic (1 repeat)-22
- Administrative complaint on Sep 15Counts in full until a follow-up finds the problems fixed-20
- Safety score58
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 visitSep 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In cooks line drawer shrimp (50°F - Cold Holding); ribs (50°F - Cold Holding), per operator less two hours. Operator iced down food to rapidly cool.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored directly over raw shrimp inside walk in cooler. Operator moved foods to proper storage
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Two partial gallons of paint stored on same shelf with container of panko bread crumbs. Operator removed.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in downstairs prep area
No soap provided at handwash sink in downstairs prep area.
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Establishment's menu advertises "Oysters On The Half Shell - Fresh Gulf Oysters, shucked to order..." 50% of establishment's available harvest tags show original shippers Cert as MD-116-SP with a harvest location of MD 043 designating as harvested from Maryland.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Ramekin used as scoop in container of guacamole on cooks line. Operator discarded ramekin
Fixed on the spot
Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster at long bar, island bar and main bar.
This is a repeat violation from the previous inspection dated 04-21-2026
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling in downstairs prep room has water damage and paint is flaking onto prep table. Advised operator to discontinue food preparation until ceiling is repaired.
Fixed on the spot
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.