Shoeless Joe's Sports Cafe

13051 Bell Tower Dr, Fort Myers, FL 33907 · Permanent Food Service · License 4602883

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Aug 5, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 21 routine inspection
2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 6 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul212026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitAug 5, 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:
- 1 Intermediate
- 1 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at top the reach in cooler at cook line.
  More time given
Official report, on the Florida DBPR website
First visitJul 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler; raw steak stored over turkey ham. Operator removed raw steak to bottom shelf.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer 00ppm, not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator started setting up triple sink for sanitizing.
  Fixed on the spot
Intermediate2
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator has 4 hours time marked for cooked sausage and butter at cook line without written procedures. Provided operator the time as public health control form.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with food debris. Operator cleaned can opener at time of inspection.
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In walk in freezer; box of hash brown stored in floor.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at top the reach in cooler at cook line.
- Code 25, Single-service items: Single-service food containers not stored inverted or protected from contamination at dry storage.
  Operator stored the food containers inverted.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris at dry storage.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee bags stored with clean plates at banquet area. Operator removed employee bags.
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured at server station.
Official report, on the Florida DBPR website

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.