DirtyFLRestaurant Inspection Data

THE SUMMIT OF FORT MYERS

THE SUMMIT OF FORT MYERS has 5 health inspections on file for its FORT MYERS location, with an overall rating of 1.6/5. Recent inspections indicate some food safety concerns.

1499 S BRANDYWINE CIR

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 8/26/2025

Inspection #: Visit ID: 10870831

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust, or gray-like substance in dishwash area.
  • 33-14-4:Basic - Dumpster overflowing garbage in women's employee restroom.
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Observed hot hold unit used for soup at dining room wait station with buildup of rust.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beverage reach in cooler at bar.
  • 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 chlorine concentration at 10 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching nose then grab knife without washing hands. Educated employee. Employee washed hands before leaving inspection. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with cilantro.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored near clean equipment. Operator removed chemical. 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. Provided operator with written procedures. 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
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chopped ham/turkey not date marked in productions walk in cooler.

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8991238

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler near by reach in freezer at cook-line; raw burger patties (49F - Cold Holding) Per operator raw burger patties stored in reach-in cooler at overnight. Operator discarded raw burger patties.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near by reach in freezer at cook-line; raw burger patties (49F - Cold Holding) Per operator raw burger patties stored in reach-in cooler at overnight. Operator discarded raw burger patties.

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8739713

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean ice bucket stored not inverted or protected manner at top of the ice machine. Operator stored inverted. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soda dispenser between uses at near by bar area. Operator removed the ice scoop. Corrected On-Site
  • 25-05-4:Basic - Single-service coffee filters improperly stored at coffee stations. Operator stored coffee filters at proper storage. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizing solution bucket stored next to oil container at cook line. Sanitizing solution bucket stored above clean utensil at Dish machine area. Operator removed sanitizing buckets to proper storage. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb at mop sink.

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8579337

  • 14-09-4:Basic - Multiple cutting board has cut marks and is no longer cleanable at prep area.
  • 10-08-5:Basic - Scoop handle in contact with oatmeal. Operator stored scoop properly. Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service coffee filters not stored protected at server station. Operator placed coffee filters in container with lid. Single service forks stored not protected at kitchen entrance. Operator placed forks in container with lid. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses at prep area. Operator placed wiping cloth in sanitizing solution. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties stored over carrots at reach in freezer. Operator removed raw burger patties to bottom shelf. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Sanitizing solution bucket place above honey at prep area. Operator removed sanitizing solution bucket to bottom shelf. Sternos stored over single service straws at dry storage. Operator removed sternos to bottom shelf. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink used to store wiping cloth. Operator placed wiping cloth in sanitizing solution. Corrected On-Site

Inspection Date: 12/20/2023

Inspection #: Visit ID: 8361121

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. There is a buildup of ice on the door and the ceiling of the walk-in freezer.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. There is standing water in the bottom of the reach in cooler in front of the fryer l
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the top of the make table cooler in front of the fryer, Fish (50F - Cold Holding); shrimp (50F - Cold Holding). Operator iced the fish and shrimp. **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. Inspector provided the operator with the employee health reporting agreement, employees read and signed the agreement. Corrected On-Site