Sip and Sizzle
2236 First St Unit 107, Fort Myers, FL 33901 · Permanent Food Service · License 4606301
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (1 repeat)-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 · 1 visitRoutine inspection
- First visitSep 3, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw shell eggs over raw pork in reach in cooler on cook line, the chef relocated the items.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Observed dishmachine near cook line at 0ppm chlorine. After multiple attempts and priming, it tested 100ppm chlorine.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed container of milk and half & half bearing no date marking. A date marking was added.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink at cook line blocked by trash can. The operator relocated the trash can.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed container of shortening on floor at cook line, the chef relocated the item.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils on cook line stored in water - 89°F. The chef removed items to be washed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non- absorbent, smooth and easily cleanable.
Front of reach in cooler on cook line missing cover strip and is not non-absorbent, smooth, and easily cleanable.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Observed unsealed concrete in kitchen, near dish machine and cook line.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed carbon dioxide tanks near soda dispenser and in dry storage not secured. The operator secured the tanks during the inspection.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.