THE FIRESTONE WOOD FIRED GRILLE

THE FIRESTONE WOOD FIRED GRILLE located in FORT MYERS has undergone 8 health department inspections, achieving a 3.2/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

2224 Bay Street

Fort Myers, Florida, 33901

River District

Lee County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)

Based on 8 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13608577

Met Inspection Standards

N/A:No Violations Were Observed

1/7/2026· 2mo ago

Visit ID: 10884436

Follow-up Inspection Required

1 high, 1 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 hollandaise (110F - Hot Holding) in steam table, operator removed from steam table to reheat to 135F or above. **Corrective Action Taken** Warning
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. A copy of employee health reporting form was sent to the operator. **Corrective Action Taken** Warning

4/28/2025· 10mo ago

Visit ID: 10827264

Met Inspection Standards

2 high, 4 int, 6 basic

16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates in prep area not inverted.
36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen. The operator removed cell phone prep table. Corrected On-Site
36-17-5:Basic - Floor tiles missing and/or in disrepair.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ready to eat crab cakes over raw pork in walk-in cooler. The chef moved the crab cakes to other shelf in walk in cooler. Corrected On-Site
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 lemon butter sauce (108F - Hot Holding); wine butter sauce (111F - Hot Holding); rum butter sauce (109F - Hot Holding) front prep table steam table. The Chef is filling out Time As Public Health for Sauces. **Corrective Action Taken**
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Chef Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. **Corrective Action Taken**
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. Emailed Chef Employee Reporting Form HR 5030-103. **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. Emailed Chef Time as Public Health form for Lemon Butter Sauce, Rum Butter Sauce and Wine Butter Sauce. **Corrective Action Taken**
53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed Safe staff Certificates but original certificates was destroyed by Hurricane.

3/12/2025· 1y ago

Visit ID: 10707089

Met Inspection Standards

3 high, 1 basic

36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile as damaged over cook line.
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed barehand contact with lime garnish at rooftop bar.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above heavy cream in walk in cooler. Operator moved items for proper storage. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice buildup in reach in cooler in martini bar: blue cheese stuffed olives (48F - Cold Holding); half and half (51F - Cold Holding). Operator moved items into walk in cooler. **Corrective Action Taken**

10/29/2024· 1y 4mo ago

Visit ID: 8774151

Met Inspection Standards

2 basic

21-05-5:Basic - Cloth used as a food-contact surface. Observed cloth in direct contact with sushi rice in reach in cooler.
36-24-5:Basic - Hole in or other damage to wall. Observed damage to walls and baseboards in prep area and cook line.

2/20/2024· 2y ago

Visit ID: 8373167

Met Inspection Standards

1 high, 2 int, 2 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. Observed cell phone on prep table.
14-11-5:Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimps in reach-in cooler across from cook line. The operator moved the raw chicken under the raw shrimp in reach-in cooler. Corrected On-Site
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.

8/1/2023· 2y 7mo ago

Visit ID: 8456771

Met Inspection Standards

N/A:No Violations Were Observed

7/27/2023· 2y 7mo ago

Visit ID: 8453809

Follow-up Inspection Required

1 high

22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dish machine at 0ppm chlorine. Establishment is to discontinue use of dish machine and use 3 compartment sink until proper sanitizer concentration can be achieved. Warning