Gametime 1

10037 Gulf Center Dr, Fort Myers, FL 33913 · Permanent Food Service · License 4606917

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Sep 3, 2026

What drove the grade

Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
1 high priority, 3 intermediate, 5 basic
-20
Safety score80

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep32026

Licensing inspection

2 violations found

First visitSep 3, 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.
2 violations found:
- 2 Basic
What the inspector cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul212026B80Routine inspection9 violations, 1 high priority Warning issued

First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 1 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Vacuum breaker installed incorrectly before splitter, belongs on hose bibb not attached to chemical dispensing machines.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed labels on cheese sauce per operator frozen and thawed not properly date marked to reflect full refrigeration time.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  In bar, soda gun nozzle at entrance to bar soiled. In kitchen, can opener blade soiled on front line table.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  At dipperwell, scoop in standing soiled water 78°F. Operator put scoop and cup in dishwashing area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin near mop sink.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Near dry storage.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees at right entrance to cook line.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.