DirtyFLRestaurant Inspection Data

FINE FOLK PIZZA

With 3 documented inspections, FINE FOLK PIZZA in FORT MYERS has achieved a 1.4/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 3 reports on file

11300 LINDBERGH BLVD STE 114

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

2/27/2026· 1mo ago

Visit ID: 10930343

Met Inspection Standards

3 high, 3 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Pizza dough storage reach in cooler.
  • 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.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top of soiled pizza oven. Educated operator on proper storage of pizza paddles. Operator placed on a sheet pan for proper storage. Corrected On-Site Repeat Violation
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauteed peppers 51F cold hold more than 4 hours. Stop Sale. Operator discarded peppers. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored by dough spinner. Operator removed chemical. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed handwashing sink at pizza prep station blocked by pizza dough trays. Operator removed trays. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled at front service area. Operator labeled bottle. Corrected On-Site

10/3/2024· 1y 6mo ago

Visit ID: 8719080

Met Inspection Standards

1 high, 1 int, 4 basic

  • 22-16-4:Basic - Clean dish shelves in dish room have accumulation of soil residues.
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on top of soiled pizza oven. Operator placed on a sheet pan for proper storage.
  • 25-05-4:Basic - Single-service articles improperly stored. Pizza boxes stored on floor of side dry storage room.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In back mixing room, single service to go tins not inverted. Operator began inverting tins. **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Black plastic garbage bags used for food storage in Reach-in freezer to right storage room.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in main pizza reach-in cooler housemade tomato sauce ambient cooling for 3 hours 20 minutes large, dense, plastic container. Spoke with operator regarding proper cooling techniques, operators broke into multiple containers and added ice for rapid cooling. **Corrective Action Taken**

9/27/2023· 2y 6mo ago

Visit ID: 8340861

Met Inspection Standards

2 high, 3 int, 1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Pizza cutter on main cook line in standing water 95F. Operator sent container and utensil to dishwashing area for proper sanitation. **Corrective Action Taken**
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. In dry store near restroom, 1 can tomatoes, 2 cans peppers heavily dented at seam.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad bar reach-in cooler: ; fresh mozzarella (47F - Cold Holding); blue cheese (48F - Cold Holding); cooked onion (47F - Cold Holding) per operator for 1 hour. Discussed with operator stocking coolers and monitoring food temperatures between shift changes. Repeat 11/9/2022. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in back prep area soiled with accumulated food debris.
  • 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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken**
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with tphc form and explained its use along with time markings already in place. Repeat 11/9/2022. Repeat Violation