Dave's Hot Chicken
7921 Dani Dr, Fort Myers, FL 33966 · Permanent Food Service · License 4608037
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 Jul 21 complaint inspection3 high priority (1 fixed by the Jul 29 follow-up, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 29, 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 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 36, Floors, walls, ceilings and ventilation: Multiple floor areas covered with standing water.
More time given
- First visitJul 21, 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.
Observed raw chicken (60°F - Cold Holding); cabbage slaw (58°F - Cold Holding) at prep table in kitchen. The manager placed in walk in cooler.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cooked chicken (110°F - Hot Holding) on cook line, the manager discarded the chicken.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran dish machine multiple times, chlorine 0ppm.
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
The manager replaced the paper towels.
Fixed on the spot
Paper towel dispenser at handwash sink in kitchen not working/unable to dispense paper towels.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Bags of ice on floor of walk in freezer.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Code 36, Floors, walls, ceilings and ventilation: Multiple floor areas covered with standing water.
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.