Famous Dave's Bar B Que
12148 S Cleveland Ave, Ft Myers, FL 33907 · Permanent Food Service · License 4605579
What drove the grade
Live, small flying insects found at;
How the score was calculated
- Starting score100
- Violations at the Oct 15 routine inspection3 high priority (1 fixed by the Oct 16 follow-up, 2 fixed on the spot), 1 intermediate, 6 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 · 2 visitsRoutine inspection
- Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at cook line.
More time given
Walk in cooler shelves with rust that has pitted the surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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, other than whole meat roast, hot held at less than 135°F.
In hot holding unit; cooked chicken (121°F - Hot Holding). Per operator cooked chicken stored in hot holding unit for 30 minutes. Operator started reheating cooked chicken.
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
Code 35, Insects, rodents, pests and animals: Live, small flying insects found at;
23 around tab beers at bar area.
Intermediate1
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels near cook line.
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense flour at cook line.
Operator removed the bowl.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable at cook line.
Walk in cooler shelves with rust that has pitted the surface.
Code 25, Single-service items: Single-service coffee filters stored uncovered.
Operator stored coffee filters covered.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling soiled with grease throughout kitchen area.
Floor soiled/has accumulation of debris at bar area.
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.