Tonys NY Daniels
6900 Daniels Pkwy A3, Fort Myers, FL 33912 · Permanent Food Service · License 4607382
What drove the grade
Dishmachine not designed for sanitizing properly.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (fixed by the Oct 20 follow-up), 1 intermediate, 2 basic-8
- Safety score92
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 visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not designed for sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization. Operator has a triple sink with quaternary 150ppm set up, will sanitize dishware and understands dish machine is not built with a sanitation step.
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
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 with heavy dust accumulation. Small fans by pizza prep area with heavy accumulation.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Accumulation of debris in ceiling vent by pizza oven,
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.