DirtyFLRestaurant Inspection Data

BROADWAY PALM DINNER THEATRE

Food safety records indicate BROADWAY PALM DINNER THEATRE in FORT MYERS has 7 inspections with a 2.3/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

Via Royale
Fort Myers, Florida, 33919
Lee County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

1/28/2026· 1mo ago

Visit ID: 13507432

Met Inspection Standards

2 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured in dry storage.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling vents soiled with mold like substance throughout kitchen.
  • 08B-38-4:Basic - Food stored on floor. In walk in freezer; box of celery stored on floor.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry near cook line.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container not labeled in dry storage.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled with food debris.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with bar equipment at banquet bar.

8/28/2025· 6mo ago

Visit ID: 10937701

Met Inspection Standards

1 high, 1 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone stored on prep area. Operator removed cell phone. Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry storage; dented tomato sauce can and ketchup can.
  • 31A-09-4:Intermediate - Handwash sink not accessible, blocked with equipment at bar.

4/24/2025· 10mo ago

Visit ID: 10823465

Met Inspection Standards

1 high, 2 int, 1 basic

  • 25-06-4:Basic - Single-service food containers not stored inverted or protected from contamination at cook line. Operator stored inverted. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle stored with salt and pepper at server station. Operator removed spray bottle. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with bar equipments at bar area.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store food container at prep area. Operator removed food container. Corrected On-Site

2/11/2025· 1y ago

Visit ID: 10773498

Met Inspection Standards

1 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee stored her phone on prep area. Employee removed her cell phone to proper storage. Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation at prep area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees near by bar at back of the kitchen.
  • 25-05-4:Basic - Single-service coffee filters improperly stored at dry storage. Operator stored properly. Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Soiled floor under cooking equipment at kitchen.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At buffet line; cooked Brussels sprouts (103F - Hot Holding) per operator cooked Brussels placed at buffet for one hour. Operator removed and reheated Brussels sprouts to 169F- reheating. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at bar blocked with bar stand near by kitchen.

11/12/2024· 1y 4mo ago

Visit ID: 8776929

Met Inspection Standards

2 high, 4 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone on prep area. Employee removed the cell phone. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap.
  • 14-09-4:Basic - Multiple cutting board has cut marks and is no longer cleanable at prep area.
  • 33-16-4:Basic - Open dumpster lid.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. RW chicken stored over ready eat pesto sauce and cooked rice. Operator removed raw chicken to bottom shelf. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical spray bottles stored with clean trays at prep area. Operator removed clean trays to proper location. Corrected On-Site

5/17/2024· 1y 9mo ago

Visit ID: 8578374

Met Inspection Standards

4 basic

  • 14-01-5:Basic - Bowls with no handle used to dispense breadcrumbs and sugar at dry storage. Operator removed bowls. Corrected On-Site
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not stored inverted or in a protected manner at next to ice machine. Operator stored inverted. Corrected On-Site
  • 13-07-4:Basic - Employee wearing bracelet other than a plain ring on their arms while preparing food at kitchen. Discussed operator about proper food preparation procedures and employee removed bracelet. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at server station. Operator removed and stored wiping cloth in sanitizing solution. Corrected On-Site

12/19/2023· 2y 2mo ago

Visit ID: 8375419

Met Inspection Standards

4 high, 3 int, 4 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. There are multiple clean glasses at the bar that are not stored inverted.
  • 08B-38-4:Basic - Food stored on floor. There are cases of rice and a bag of dry pasta on the floor in dry storage.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. There is no hand washing sign at the hand washing sink at the bar.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. On a rolling rack in the back of the prep area tubes if raw ground beef is thawing at room temperature.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary sanitizer in triple sink 0ppm. Operator drained the triple sink and refilled the sanitizer, quaternary sanitizer 200ppm. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk-in freezer raw fish, not in it's original packaging is stover French fries. Operator moved the fish 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 the buffet, butter pats (56F - Cold Holding). cut melon (48F - Cold Holding). Inspector provided operator with time as a public health control procedure. Operator placed butter pat container into an ice bath.**Corrective Action Taken** **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. There us a soda gun hose blocking the hand washing sink at the bar.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. There is large food debris inside of the hand washing sink in the cold foods area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. There are no paper towels at the hand washing sink at the bar.