Snappers Comedy Club
8595 College Prwy Ste 270, Fort Myers, FL 33919 · Permanent Food Service · License 4604608
What drove the grade
Handwash sink not accessible for employee use at all times.
How the score was calculated
- Starting score100
- Violations at the Nov 6 complaint inspection2 intermediate (fixed on the spot), 2 basic-6
- Safety score94
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
4 inspections · 4 visitsLatest inspection
Complaint inspection
- First visitNov 6, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink at end of cook line blocked by trash containers. Operator removed trash containers.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed soiled cups stored inside handwash sink in dishwash area. Operator removed cups.
Fixed on the spot
Basic2
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Operator started cleaning reach in cooler.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Fixed on the spot
Earlier inspections 3
A91Complaint inspection6 violations No follow-up needed
- First visitSep 18, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 05, Thermometers provided and accurate: Food thermometer(s) not calibrated according to manufacturer's specifications.
Basic5
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cooks.
Code 14, Food-contact surfaces designed and maintained: Cutting board at cook line has cut marks and is no longer cleanable.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on side of flattop grill.
Educated operator on cleaning side of grill.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath cooking equipment and behind ice machine.
Operator swept behind ice machine.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
A90Complaint inspection6 violations No follow-up needed
- First visitSep 11, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener.
Basic5
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of gray-like substance in the interior of the ice machine/bin.
Educated operator on cleaning dish machine daily. Operator cleaned ice machine.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on side of flattop grill.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink in dishwash area. Educated operator on importance of having handwash sign. Operator placed sign at handwash sink.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing above cook line.
Operator had employee replace tile.
Fixed on the spot
D65Complaint inspection19 violations, 3 high priority No follow-up needed
- First visitAug 12, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed American cheese 48°F cold hold, cut lettuce 50°F cold hold less than 4 hours. Operator states just received deliver. Operator turned down walk in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored on oven door handles.
Operator removed chemicals.
Fixed on the spot
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink in dishwash area blocked by table.
No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
Educated operator on having paper towels.
Fixed on the spotRepeat violation
No soap provided at handwash sink in dishwash area.
Educated operator on having soap. Operator placed soap at handwash sink.
Fixed on the spotRepeat violation
Soap dispenser at handwash sink not working/unable to dispense soap.
Men's accessible bathroom.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Operator labeled bottle. Operator labeled bottle.
Fixed on the spot
Basic11
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw frozen shrimp thaw at room temperature. Operator placed raw shrimp in reach in cooler.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cooks.
Code 14, Food-contact surfaces designed and maintained: Cutting board across from flat grill has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Operator had employee clean ice machine.
Fixed on the spot
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Operator inverted containers.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Faucet/handle loose at handwash sink near cook line.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink in dishwash area. Educated operator on importance of having sign.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach underneath dishmachine. Operator discarded dead roach.
Fixed on the spot
Exterior door has a gap at the threshold that opens to the outside.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.