Amore Brick Oven Pizza

9903 Gulf Coast Main #115, Fort Myers, FL 33913 · Permanent Food Service · License 4606021

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Nov 3, 2026 (5 days ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Nov 3 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (1 fixed by the Nov 3 follow-up, 1 fixed on the spot), 2 intermediate, 8 basic (4 repeats)
-24
Safety score76

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitNov 3, 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:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
  Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. On dishwashing machine, unapproved chlorine sanitizer attached and in use. Operator connected approved chlorine sanitizer and reprised machine, chlorine 50ppm.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 10 by mop sink.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  In walk-in cooler, cooked meatballs, cooked sausage, housemade tomato sauce all no date marks, all made between 1 and 3 days ago per operator.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade by pizza oven soiled.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk-in freezer, cases of chicken, bin flour.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on top of warewashing machine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in restaurant side storage room.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of pizza oven with accumulation of debris. Dust on shelf above pizza station. Sides of deep fryer and oven soiled. Around doors of main kitchen reach-in cooler.
- Code 25, Single-service items: Single-service articles improperly stored.
  Pizza boxes on floor in restaurant side storage room.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  At entrance of kitchen, by back kitchen under and around hood
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Heavy dust on ceiling and vents in front and back of kitchen.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  3 unsecured in restaurant side storage room.
  Repeat violation
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.