Potts Sports Cafe
6900 Daniels Pkwy # 26, Ft Myers, FL 33912 · Permanent Food Service · License 4603693
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (1 fixed by the Nov 3 follow-up, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
More time given
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
More time given
- First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 (Chlorine 0ppm) after running multiple times, visible leaking crack in sanitizer tube. Operator set up manual sanitation in triple sink 200ppm quaternary and called technician.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
20 small flying insects total in back dishwashing area, with 3 on clean Tongs, measuring equipment. Operator moved contaminated utensils to dirty dish area for cleaning and sanitation.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Used as dump sink in front part of bar. Operator cleared sink for proper use.
Fixed on the spot
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/ 2 cooks and two bartenders preparing food/scooping ice, no certified food manager present.
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
On main menu, in print smaller than rest of menu, additional charge for non-cash payments mentioned without including percentage charged.
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Oven door on cook line. Operator removed.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Vent covers in walk-in cooler heavily soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
Large, open crack in floor by triple sink by walk-in cooler.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
2 unsecured by outside beer walk-in cooler.
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Behind gaming area far right restaurant.
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.