DirtyFLRestaurant Inspection Data

DOC FORDS FORT MYERS BEACH

708 FISHERMANS WHARF

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 5/2/2025

Inspection #: Visit ID: 10799265

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator borrowed one from sister restaurant next door. This is a repeat violation from previous inspection dated 10-31-2024 Corrected On-Site Repeat Violation Warning - From follow-up inspection 2025-05-02: Operator unable to locate **Time Extended**

Inspection Date: 3/12/2025

Inspection #: Visit ID: 10709581

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple large 50# CO2 cylinders unsecured in downstairs dry storage area. Warning
  • 12B-12-5:Basic - 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. Cup of coffee (no straw) on top of iCombi Pro oven in back prep area. Operator removed. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line chicken (50 F - Cold Holding); shrimp (48 F - Cold Holding), per operator food was just restocked. Operator iced down all food to rapidly cool **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at downstairs wait station has a build up of a mold like substance inside the dispenser nozzles. Also a build up inside soda nozzles behind main bar. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand sink to rinse wiping cloth. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator borrowed one from sister restaurant next door. This is a repeat violation from previous inspection dated 10-31-2024 Corrected On-Site Repeat Violation Warning
  • 53B-01-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Operator unable to,locate file with employee food handler certificates. Warning

Inspection Date: 10/31/2024

Inspection #: Visit ID: 8746691

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing at ambient temperature in three compartment sink. Operator turned in running water. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); operator replaced sanitizer to achieve: Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage room, two 5.5 lbs cans of quartered artichoke hearts with deeply dented rims.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee scooping ice while wearing gloves and on his cell phone. Discussed with operator and observed gloves change and proper hand washing. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles in kitchen behind reach in freezer and at upstairs bar

Inspection Date: 5/21/2024

Inspection #: Visit ID: 8526216

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank unsecured in downstairs dry storage room.
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. On end of cooks line on side of cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth at upstairs server station.
  • 41-07-4:High Priority - Container of medicine improperly stored. First aid eye wash on shelf on expo line above serving plates. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp spared over ready to eat ribs in reach in cooler on cooks line. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Repeat from inspection dated 10-13-2023. Operator moved food to proper storage. Corrected On-Site Repeat Violation Admin Complaint
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker at hose connection under dish table. Also no vacuum breaker at splitter located at mop sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle by downstairs host stand.

Inspection Date: 10/13/2023

Inspection #: Visit ID: 8363808

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located downstairs nearest main entrance has a mold like substance inside.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops in coconut rum sauce and onion jam. Operator removed ramekins. Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above ice bins at downstairs bars.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from table post above trash can. Operator removed tongs Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In women's public restroom, upper level.
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Ice machines located near downstairs outside bars are unsecured and accessible by the public.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeding 200ppm) underneath back prep table near dish machine.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cooks line, raw shrimp,stored over cooked ribs and raw fish stored over cooked pork. Operator moved all food to proper storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line butter (54 F - Cold Holding), for,less than two hours. Operator moved back to refrigerator Corrected On-Site
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine exceeding 200ppm) underneath back prep table near dish machine.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing date of last served.
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Device available but did not function during inspection.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator with DBPR Form HR 5030-103 Employee Health Reporting Agreement and they were signed during inspection. Corrected On-Site