Burntwood Tavern
13499 S Cleveland Ave #241, Fort Myers, FL 33907 · Permanent Food Service · License 4607458
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority (fixed on the spot), 5 basic-14
- Safety score86
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable near cook line.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under cooking equipments and shelves in the kitchen.
More time given
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
On reach in cooler at cook line; cooked chicken (52°F - Cold Holding); cooked carrots (46°F - Cold Holding). Per operator all items stored on reach in cooler for 30 minutes. Operator removed all items to inside of the reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler near cook line; raw chicken container stored over pretzels container. Operator removed raw chicken container to bottom shell.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator started preparing triple sink for sanitation.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense cooked shrimp at cook line.
Operator removed bowl.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable near cook line.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior has accumulation of food debris at cook line.
Code 25, Single-service items: Single-service drinking cups not stored inverted or protected from contamination near server station.
Operator stored inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under cooking equipments and shelves in the kitchen.
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.