Flipper's
8771/8767 Estero Blvd, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4605245
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 23 complaint inspection3 high priority (fixed by the Jul 27 follow-up, 1 repeat), 6 basic (1 repeat)-18
- Administrative complaint on Jul 23, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
- First visitJul 23, 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 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
In tall reach in cooler at pantry station 3 lbs prepared chicken (53°F - Cold Holding); 1 lb blue cheese crumbles (53°F - Cold Holding); 40 oz ahi tuna portions (53°F - Cold Holding); 1 lb diced tomatoes (53°F - Cold Holding); 5 cups sour cream (53°F - Cold Holding). Per operator foods were stored in reach in cooler overnight
Stop Sale issued due to food not being in a wholesome, sound condition.
In walk in cooler 20 lbs ahi tune, 15 lbs salmon and 10 lbs grouper all still under reduced oxygen packaging and fully thawed and all bearing a label stating to fully remove from packaging prior to thawing under refrigeration. This is a repeat violation from the previous inspection dated 03-23-2026
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F In tall reach in cooler at pantry station 3 lbs prepared chicken (53°F - Cold Holding); 1 lb blue cheese crumbles (53°F - Cold Holding); 40 oz ahi tuna portions (53°F - Cold Holding); 1 lb diced tomatoes (53°F - Cold Holding); 5 cups sour cream (53°F - Cold Holding).
Per operator foods were stored in reach in cooler overnight
Basic6
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
On cooks line make table and inside tall True reach in cooler
Code 06, Food properly thawed: 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 walk in cooler 20 lbs ahi tune, 15 lbs salmon and 10 lbs grouper all still under reduced oxygen packaging and fully thawed and all bearing a label stating to fully remove from packaging prior to thawing under refrigeration. This is a repeat violation from the previous inspection dated 03-23-2026
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Ice cream scoop held in ambient temperature water. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Inside reach in freezers
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Tall True reach in cooler in pantry station unable to maintain proper cold holding
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.