Chicago Baked Pizzeria
3268 Forum Blvd Ste 204, Fort Myers, FL 33905 · Permanent Food Service · License 4606615
What drove the grade
Spray bottle containing toxic substance not labeled.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 intermediate (1 fixed on the spot, 1 repeat), 1 basic-13
- Safety score87
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 11, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed whole baked pizzas held at room temperature for expedited service by the slice. Employee states pizza was removed from oven 2 hours ago. Temperature is 81°F. Provided Operator DBPR Form HR 5022-090 Time as a Public Health Control via email and instructions on procedure.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed hand washing sink at end of dishwasher blocked with sanitizer bucket and towels.
No soap provided at handwash sink.
Observed no soap at hand washing sink by steam table on cook line.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottles with blue liquid unlabeled on cook line.
Repeat violation
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed cook preparing food without a hair restraint on cook line.
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.