DirtyFLRestaurant Inspection Data

NEXT STOP BRUNCH

NEXT STOP BRUNCH maintains a 2.9/5 food safety rating based on 5 health department inspections in FORT MYERS. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 5 reports on file

15260 MCGREGOR BLVD

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

10/10/2025· 5mo ago

Visit ID: 13457340

Met Inspection Standards

1 int

  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. Educated operator on importance of having paper towels at hand wash sink. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

7/9/2025· 8mo ago

Visit ID: 10938008

Met Inspection Standards

1 high, 2 int, 2 basic

  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to three compartment sink.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Breakfast sandwiches 110F hot hold less than 4 hours. Operator added time mark. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cleaning chemicals stored in hand wash sink next to three compartment. Operator removed chemicals. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at front service handwash sink and handwash sink next to three compartment sink. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink. Corrected On-Site Repeat Violation

11/1/2024· 1y 4mo ago

Visit ID: 8853424

Met Inspection Standards

1 high, 2 int

  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sandwich 109F hot hold less than 4 hours. Operator will use time as a public health control. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink next to three compartment sink blocked by eyewash kit.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to three compartment sink in back storage area. Educated operator on the importance of having paper towels at hand wash sink. Repeat Violation

8/7/2024· 1y 7mo ago

Visit ID: 8776682

Met Inspection Standards

2 high, 3 int, 1 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense coffee.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Breakfast sandwich 119F hot hold less than 4 hours. Operator turned up heating element. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored by food items. Operator removed chemical. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed cardboard box stored in hand wash sink next to three compartment sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to three compartment sink in back storage area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Front service hand wash sink. Operator provided soap at hand wash sink. Corrected On-Site

3/28/2024· 1y 11mo ago

Visit ID: 8616191

Met Inspection Standards

1 int

  • 16-37-1:Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.