Headpinz FT Myers
14513 Global Parkway, Fort Myers, FL 33913 · Permanent Food Service · License 4606860
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 Aug 12 routine inspection4 high priority (1 fixed by the Aug 20 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic-20
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - 1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Dishwasher main bar chlorine 0ppm operator unable to prime sanitizer, called technician and discontinued use. .
More time given
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
More time given
Basic2
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
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 visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Main walk-in cooler sour cream (44°F - Cold Holding); mozzarella (44°F - Cold Holding); cooked meatballs (46°F - Cold Holding); raw beef (45°F - Cold Holding); milk (46°F - Cold Holding); raw chicken (45°F - Cold Holding); housemade queso with dairy (50°F - Cold Holding); for 2 hours 30 minutes per operator after opening and prep. Operator opened attached walk-in freezer door for rapid cooling, iced foods and called technician. Also front pizza prep case cooked beef meatballs (56°F - Cold Holding); mozzarella (52°F - Cold Holding), unit just turned on after one hour. Operator removed all foods to different cooler rapid cooling.
Fixed on the spotRepeat violationAdministrative complaint
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. Dishwasher main bar (Chlorine 0ppm) after running, operator unable to prime sanitizer, called technician and discontinued use.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Two way splitter added, missing one vacuum breaker.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Over dishwashing machine , next to clean silverware. Operator removed all to chemical storage.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Painting tray in handwash sink by ice machine. Operator cleared for use.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor in walk-in freezer.
Bags ice and boxes food.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza paddles on top of soiled pizza oven.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Near sea.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In kitchen, dust accumulated on vents.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.