Pickle and Pub Restaurant INC
15455 Old McGregor Blvd, Fort Myers, FL 33908 · Permanent Food Service · License 4606361
What drove the grade
Required employee training expired for some employees.
How the score was calculated
- Starting score100
- Violations at the Oct 1 routine inspection3 intermediate (2 fixed on the spot, 2 repeats), 5 basic (1 repeat)-15
- Safety score85
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 visitOct 1, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed precooked chicken made yesterday in walk in cooler not date marked. Operator date marked chicken.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener.
Fixed on the spotRepeat violation
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. Educated operator on importance of updating employee food safety training.
Repeat violation
Basic5
Code 21, Wiping cloths and linens: Sanitizing solution for wiping cloths not free of food debris and visible soil.
Operator changed sanitizing solution.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler next to fryers.
Code 36, Floors, walls, ceilings and ventilation: Floor area in dishwash covered with standing water.
Floor soiled/has accumulation of debris underneath shelving in front dry storage area in kitchen.
Observed buildup of grease underneath fryers.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Educated operator on importance of printing out current license.
Repeat violation
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.