McAlisters Deli
3409 Forum Blvd, Fort Myers, FL 33905 · Permanent Food Service · License 4607041
What drove the grade
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
How the score was calculated
- Starting score100
- Violations at the Jul 22 complaint inspection1 intermediate (fixed on the spot), 3 basic (1 repeat)-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 22, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Personal in charge unable to provide proof of Certified Food Manager while observing 4 employees engaged in food prep/handling. GM returned during inspection.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed sealed frozen bags of soup thawing at room temperature inside produce sink in prep kitchen empty. Operator turned on cold water to assist thawing process.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Repeat violation
Code 25, Single-service items: Single-service articles improperly stored.
Observed Case of to go paper cups stored on floor by dishwasher. Operator moved to shelf.
Fixed on the spot
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.