Blazewing Spot

3351 Fowler St, Fort Myers, FL 33901 · Permanent Food Service · License 4607036

Official report

out of 100

Grade A

Safety score 95 of 100

Latest visit: Aug 24, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot

How the score was calculated

Starting score100
Violations at the Aug 24 complaint inspection
1 high priority (fixed on the spot, 1 repeat)
-5
Safety score95

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

Inspection history

2 inspections · 3 visits

Latest inspection

Aug242026

Complaint inspection

1 violation found

First visitAug 24, 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.
1 violation found:
- 1 High priority
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw shell eggs stored over carrots on cook line. The operator removed the eggs.
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Aug172026B81Routine inspection9 violations, 5 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 5 High priority
- 4 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed cooked chicken (80°F - Cooling) in kitchen, operator states it was made at 12:00pm and is past the 2 hour cooling window to reach 70°F or below. The operator is to discard the chicken.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed cooked chicken (80°F - Cooling) in kitchen, operator states it was made at 12:00pm and is past the 2 hour cooling window to reach 70°F or below. The operator is to discard the chicken.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over lettuce. The operator relocated the items.
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken over fries in reach in freezer.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed approximately 5 live, small flying insects in kitchen.
Basic4
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Observed scoop handle in salt and breading mix. The operator removed the scoop.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin behind front counter.
  The operator wiped down the ice machine.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed box of styrofoam to go containers on floor in kitchen, the operator relocated the items.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed cell phone on prep table in kitchen, the operator removed the item.
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.