Fort Myers Brunch

2260 Dr Martin Luther King Blvd, Fort Myers, FL 33901 · Permanent Food Service · License 4605552

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Dented/rusted cans present.High priority · fixed on the spot · 21 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
7 high priority (3 no follow-up needed, 4 fixed on the spot), 3 intermediate, 12 basic
-42
Safety score58

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

Inspection history

1 inspection · 1 visit

Nov62026

Routine inspection

22 violations found

First visitNov 6, 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.
22 violations found:
- 7 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed one #10 can of sauerkraut in dry storage dented at the seam, the manager segregated the item for return.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed pooled eggs (52°F - Cold Holding) at cook line, the manager added ice. Observed cut melon (46°F - Cold Holding) in expo reach in cooler top, the operator placed in another reach in cooler to cool down.
  Fixed on the spot
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Observed chicken noodle soup (98°F - Reheating); cabbage soup (84°F - Reheating); oatmeal (70°F - Reheating). The manager states the items have been in warmer for over 2 hours and discarded the items.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw sausage over butter, and raw beef stored over cooked chicken in walk in freezer.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee on cook line crack raw shell eggs and continue using cooking utensils without hand wash and gloves change.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink, the manager hung up the hose.
  Fixed on the spot
  Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate3
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink near ware washing area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed multiple spray bottles on shelf near walk in freezer with no label.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed expired food handler certificates for: Morgan Shores, Baylee Jarvis, and Fawn Dilich.
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed olive oil in unlabeled squeeze bottle.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of fries on floor in walk in freezer. The manager relocated the item.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Observed multiple employees on cook line with no hair restraints.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee on cook line wearing a watch while involved in food prep.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Accumulation of lime scale on the inside of the dishmachine.
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Observed soiled dry wiping cloths on cook and expo line, the manager removed the wiping cloths.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink near ware washing area used by food employees.
- Code 35, Insects, rodents, pests and animals: Rear kitchen door has a gap at the bottom threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed unsealed concrete at ware washing area.
  Floor soiled/has accumulation of debris in walk in freezer.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.