Brooke's Restaurant
4450 Hancock Bridge Pkwy, North Fort Myers, FL 33903 · Permanent Food Service · License 4602691
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 28 complaint inspection1 high priority (fixed on the spot), 1 intermediate (1 repeat), 2 basic-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 28, 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 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 chicken tenders stored above raw pork in walk in cooler. Operator moved chicken to lower shelf.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Operator is on a callback for CFM training from prior routine inspection. Callback date is 10/14/2026.
Repeat violation
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed cases of frozen French fries stored on floor of walk in freezer.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs hanging from equipment handles on cook line.
Earlier inspections 1
B86Routine inspection4 violations, 2 high priority Warning issued
- First visitAug 14, 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 priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed spinach dip prepared over 24 hours ago at 51°F on shelf inside walk in cooler. Operator discarded item.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee on cook line change gloves after breading raw shrimp and raw chicken without washing hands. Discussed proper hand washing and gloves usage with Operator.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Observed no paper towels at hand washing sink on cook line. Operator refilled towels.
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Observed ServeSafe CFM expired for Theodore Mack 04/2026.
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.