DirtyFLRestaurant Inspection Data

MIROMAR LAKES BLUE WATER BEACH GRILLE

Health inspection records show MIROMAR LAKES BLUE WATER BEACH GRILLE in MIROMAR LAKES has 7 inspections with a food safety rating of 2.5/5. Food safety practices have remained consistent.

Last inspection: 1 weeks ago · 7 reports on file

18151 Miromar Lakes Parkway
Fort Myers, Florida, 33913
Lee County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

4/6/2026· 1w ago

Visit ID: 13521846

Follow-up Inspection Required

3 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with accumulated dust. Warning
  • 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. Dishwasher (Chlorine 0ppm) at bar. No chlorine sanitizer attached to bar dishwashing machine per operator. Operator replaced, Also, Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 155F) after running multiple times, operator switched to chlorine mode, sanitizer 50ppm chlorine. Repeat Violation Admin Complaint
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler pastrami marked 3/30/26, Boursin made from cream cheese and added herbs marked 3/29/26, today is 4/6/26. Admin Complaint
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler pastrami marked 3/30/26, Boursin made from cream cheese and added herbs marked 3/29/26, today is 4/6/26. Admin Complaint
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in far back corner prep reach-in cooler cooked chicken sauce with fresh garlic in oil, frozen per operator then thawed, new thaw date not tracked, per operator no more than 4 total days. Warning

9/16/2025· 7mo ago

Visit ID: 10912190

Met Inspection Standards

3 high

  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher Bar (Temperature 140F) after running three times. Operator turned off machine, hung sign stating to not use, and called technician for service. Operator is sending all dishware to main dishwashing area for proper sanitation at 160F, already set up. **Corrective Action Taken**
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.

3/12/2025· 1y 1mo ago

Visit ID: 10697067

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Ripped gaskets on cook line reach-in cooler drawers.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on front line bread drawer. Operator removed. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed bar handwash sink used as dump sink. Operator rinsed away debris. **Corrective Action Taken** Repeat Violation

10/18/2024· 1y 6mo ago

Visit ID: 10696982

Met Inspection Standards
  • N/A:No Violations Were Observed

10/15/2024· 1y 6mo ago

Visit ID: 8742673

Follow-up Inspection Required

1 high, 2 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance and/or rust in the interior of the ice machine/bin at back of kitchen Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One by main walk-in cooler, one in bar. Operator secured the tanks. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side front facing reach-in cooler cooked crab (49F - Cold Holding); raw tuna (47F - Cold Holding); cooked rice (48F - Cold Holding); cooked lobster (47F - Cold Holding); ham and cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding); cooked tuna salad (46F - Cold Holding) for one hour 20 minutes per operator. Operator has called technician, iced down all foods at time of inspection. Also ice bath above reach-in cooler right side front facing cook line deli corned beef (52F - Cold Holding); cut tomatoes salsa (54F - Cold Holding); deli turkey (61F - Cold Holding); shredded mozzarella (56F - Cold Holding)for 1 hour 20 minutes per operator. Operator discarded all foods. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Service station handwash sink used as dump sink for ice. Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on menu per operator served seared rare not marked or indicated as undercooked. Warning

3/19/2024· 2y ago

Visit ID: 8557868

Met Inspection Standards

2 high, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents at entrance to kitchen.
  • 35B-05-4:Basic - Outer openings not protected during operation. Pass through window on cook line is not sealed, leads directly to outside, cannot be sealed in between orders for service.
  • 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. At outside bar observed employee touch salt rim of drink glass with bare hands. Observed second employee garnished drink with citrus wedge using bar hands. Discussed with bar manager using tongs or single service items/gloves to garnish drinks. Manager spoke with employees, observed proper usage of tongs after. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top part of cook line reach-in cooler right:; fresh mozzarella (56F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); deli turkey (53F - Cold Holding); shredded mozzarella (44F - Cold Holding) for one hour per operator. Operator placed covers on top of unit to help cool foods. **Corrective Action Taken**

11/21/2023· 2y 4mo ago

Visit ID: 8357350

Met Inspection Standards

1 high, 1 int

  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.
  • 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.