41 BISTRO

Name: 41 BISTRO
Address: 19050 S TAMIAMI TRL, FORT MYERS, FL, 33908, US
Rating: 41.7

19050 S TAMIAMI TRL, FORT MYERS, FL 33908

License #4606593

🍽️ American ℹ️

41.7 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 6 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

41 BISTRO in FORT MYERS currently holds an InspectFL Health Score of 41.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 93 total violations — 14 critical, 37 major, 42 minor.

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The latest inspection on January 28, 2026 shows 6 observation rows: 1 critical, 1 major, and 4 minor.

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Inspector notes

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of gray-like substance in the interior of the ice machine/bin. Operator cleaned ice machine.
[29-11-4] Water leaking from pipe underneath handwash sink in dishwash area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked sanitizer at 300 ppm.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
[31B-06-4] Soap dispenser at handwash sink at beverage/wait station not working/unable to dispense soap. Operator placed soap at hand wash sink.

Disposition: Warning Issued
[28-02-4] Condensation or other drainage not disposed of according to law. Observed water leaking from ac vent on to floor in dishwash area.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water near ice cream freezer in wait station.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed tray of frozen raw ground beef stored on floor in walk in freezer. Operator fixed.
[10-20-4] In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage.
[29-08-4] Plumbing system in disrepair. Observed right side mens urinal not flushing in mens restroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pasta 46F cold hold, raw fish 45F cold hold in walk in cooler.
[01C-05-4] Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel tags not marked with last date served. Educated operator on putting last dare served.
[22-02-4] Food-contact surface soiled with food debris on can opener. Educated operator on cleaning can opener daily. Operator clean can opener.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed duster stored inside hand wash sink in dishwash area. Operator removed duster. Observed bar equipment stored inside hand wash sink at bar. Operator removed bar equipment.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sinks in dishwash area and at bar. Operator placed paper towels at hand wash sinks.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31B-03-4] No soap provided at handwash sink at bar. Operator placed soap at bar.
[02C-04-5] 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 frozen precooked meatloaf not date marked in reach in freezer near walk in freezer. Educated operator on the importance of date marking.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in mens accessible bathroom.

Disposition: Met Inspection Standards
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee coat and keys stored on counter next to clean food items at kitchen entrance.
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in dry storage.
[10-20-4] In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
[29-11-4] Water leaking from pipe underneath hand wash sink in dishwash area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bin. Educated operator on importance of labeling. Operator labeled bin.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Operator switched to chlorine. Rechecked concentration at 50 ppm.
[41-10-4] Toxic substance/chemical improperly stored by food items. Educated operator on importance of proper storage of chemicals. Operator removed chemicals.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Educated operator on importance of having vacuum breaker on hose bibb.
[01C-03-4] Clam/mussel tags not marked with last date served. Educated operator on importance of putting last date served. Operator dated tag.
[11-27-4] 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 procedure.
[22-02-4] Food-contact surface soiled with food debris. Can opener and slicer. Educated operator on cleaning daily. Operator in the process of cleaning.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at kitchen front entrance. Operator placed paper towels at hand wash sink.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at kitchen front entrance. Educated operator on having hand soap. Operator placed soap at hand wash sink.
[02C-04-5] 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 precooked frozen meats not date marked in walk in freezer. Educated operator on importance of date marking.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of gray-like substance in the interior of the ice machine/bin. Employeecleaned ice machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage and gray-like substance on ceiling above vent above reception area.
[36-22-4] Floor area(s) covered with standing water in front of ice machine and in dishwasher area. Employee mopped floor.
[36-73-4] Floor drain underneath dishwasher soiled/has accumulation of debris.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
[10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed tongs.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler next to ice machine. Employee cleaned reach in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/sugar/salt bins.
[41-10-4] Toxic substance/chemical improperly stored next to food items. Educated operator on importance of proper storage of chemicals. Operator removed chemicals.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Educated operator on importance of having vacuum breaker on hose bibb.
[01C-05-4] Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel tags not marked with last date served. Educated operator on importance of putting last date served.
[22-02-4] Food-contact surface soiled with food debris. Can opener and slicer.
[31B-03-4] No soap provided at handwash sink. Hand wash sink at kitchen entrance. Operator placed soap at hand wash sink.
[02C-04-5] 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 precooked frozen meats not date marked in walk in freezer. Educated operator on importance of date marking.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on taking out fish out of packaging. Operator removed fish from packaging.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed water drains from reheating oven at cook line.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[13-03-4] Employee with no hair restraint while engaging in bread dough food preparation.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar. Educated operator on having hand wash sign.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[29-11-4] Water leaking from pipe underneath hand wash sink in dishwash area. Educated operator on fixing pipe. Operator started to fix.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[41-10-4] Toxic substance/chemical improperly stored on top of ice machine. Operator removed chemical.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment. Educated operator on importance of vacuum breaker.
[01C-03-4] Clam/mussel tags not marked with last date served.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by bread tray cart. Operator removed cart.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at wait station/kitchen entrance. Educated operator on having paper towels. Operator placed paper towels at hand wash sink.
[11-26-1] 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. Educated operator on completing form. Operator completed form.
[02C-04-5] 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 lasagna and precooked ribs not date marked p. Educated operator on date marking.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Educated operator on removing fish from packaging. Operator removed fish from packaging.
[32-12-5] Covered waste receptacle not provided in womens bathroom. Educated operator on having closed receptacles for women.
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in dry storage.
[10-12-5] In-use ice scoop stored on top of ice machine between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar.
[29-49-6] Standing water in bottom of reach-in-cooler next to ice machine.
[29-11-4] Water leaking from pipe underneath hand wash sink in dishwash area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bins. Educated operator on labeling. Operator labeled.
[22-41-4] 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 0 ppm. Operator changed sanitizer. Rechecked concentration at 100 ppm.
[14-31-5] Nonfood-grade bags used in direct contact with mussels.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
[11-27-4] 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.
[01C-02-4] Establishment not maintaining clam/mussel tags for 90 days.
[22-02-4] Food-contact surface soiled with food debris. Slicer blade.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna and burgers on menu.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink bar. Hand wash sink in dishwash area. Educated operator on importance of paper towels.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink at bar.
[02C-04-5] 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 precooked pasta, sauces, and meats not date marked in walk in freezer.