Bimini Bait Shack
17501 Harbour Pointe Dr, Fort Myers, FL 33908 · Permanent Food Service · License 4606788
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 7 basic-18
- Safety score82
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 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 priority2
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Observed cooked pulled pork 53°F cooling overnight. Stop Sale. Operator discarded pork.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Operator removed chemicals.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed containers blocking handwash sink in dishwash area. Operator removed containers.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed chicken wings not covered in downstairs walk in cooler.
Employee personal food not properly identified and segregated from food to be served to the public.
Operator removed employee food.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator fixed scoop.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink-like substance in the interior of downstairs ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, and dust above tortilla toaster.
Observed mold-like substance on counter underneath icy machines at bar.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris in downstairs chemical storage room.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.