McGregor Food & Spirits Company
15675 McGregor Blvd #24, Fort Myers, FL 33908 · Permanent Food Service · License 4605567
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection1 high priority (fixed on the spot), 2 intermediate, 6 basic (2 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 28, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed bartender touching ready to eat lemons with barehands while cutting. Educated employee. Employee washed hands and put on gloves.
Fixed on the spot
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottles in dishwash area containing toxic substance not labeled.
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.
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed containers of frozen raw shrimp and fish thawing at room temperature. Educated operator on proper thawing procedures.
Repeat violation
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator fixed ice scoop.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook. Cook put on hat.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Educated operator on importance of storing containers inverted.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area in front of oven at cook line covered with standing water.
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.