DirtyFLRestaurant Inspection Data

JERSEY MIKES FT MYERS

With 3 documented inspections, JERSEY MIKES FT MYERS in FORT MYERS has achieved a 3.6/5 food safety rating. Recent inspections indicate some food safety concerns.

4600 SUMMERLIN RD SUITE C3

Overall Food Safety Rating

★★★½☆ (3.6/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 8/7/2025

Inspection #: Visit ID: 10940529

  • 36-73-4:Basic - Floor soiled/has accumulation of debris underneath equipment in kitchen.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Marinated mushroom container lid in walk in cooler.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 21-10-4:Basic - Soiled dry wiping cloth in use. Operator removed cloth. Corrected On-Site
  • 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. Operator completed form. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 9/3/2024

Inspection #: Visit ID: 8776146

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn meal removed from original container not identified by common name. Operator labeled the container. Corrected On-Site

Inspection Date: 7/21/2023

Inspection #: Visit ID: 8371137

  • 14-11-5:Basic - Equipment in poor repair. Bun pan rack cover torn and in disrepair.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around soda nozzles soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (48F - Cold Holding); in front reach in cooler, for less than one hour per operator. Tomato was stacked two layers over top of pan. Discussed time as a public health control with operator. Operator stated all tomatoes would be used within four hours or discarded.