Waves Island Bar
1028 5 St, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4607755
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition. eight ounce packages of salmon bearing a label "Remove from packaging prior to thawing under refrigeration" fully thawed and still in reduced oxygen packaging.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 6 intermediate (2 fixed on the spot, 1 repeat), 2 basic-28
- Safety score72
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 visitJul 13, 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.
11 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 due to food not being in a wholesome, sound condition. eight ounce packages of salmon bearing a label "Remove from packaging prior to thawing under refrigeration" fully thawed and still in reduced oxygen packaging.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw smoked salmon stored directly pita bread in reach in cooler on cooks line make table. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Bar Triple Sink (Quaternary 00ppm) operator added quaternary sanitizer to achieve Bar Triple Sink (Quaternary 200ppm)
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Establishment is serving Smoked Salmon Bagel amd is not identified as raw on the menu.
Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Provided operator with printed copy of consumer advisory DBPR Form HR 5030-081 and it was posted
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk and cream cheese, per operator opened more than 24 hours prior, not date marked. Operator date marked foods
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No test kit to check quaternary sanitizer. This is a repeat violation from the previous inspection dated 12-01-2025
Repeat violation
Code 31, Handwash sinks and supplies: Equipment drain line draining into handwash sink.
Drain line for Island Oasis machine drains into bar hand washing sink.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Clinton O. was certified on 02-17-2023 and expired on 02-17-2026
Basic2
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. eight ounce packages of salmon bearing a label "Remove from packaging prior to thawing under refrigeration" fully thawed and still in reduced oxygen packaging.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.