BIMINI BAIT SHACK

Name: BIMINI BAIT SHACK
Address: 17501 HARBOUR POINTE DR, FORT MYERS, FL, 33908, US
Rating: 83.2

17501 HARBOUR POINTE DR, FORT MYERS, FL 33908

License #4606788

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

83.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BIMINI BAIT SHACK in FORT MYERS currently holds an InspectFL Health Score of 83.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 27, 2026. Across those visits, inspectors documented 28 total violations — 5 critical, 4 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 27, 2026 shows 14 observation rows: 1 critical, 2 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[29-09-4] Faucet loose at handwash sink in womens accessible bathroom.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator placed bucket on bottom shelving 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over ready to eat bottles of dressing. Educated operator on proper separation of raw foods. Operator removed dressings.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container.
[10-12-5] In-use ice scoop stored on top of outside ice machine between uses.
[14-01-5] Bowl or other container with no handle used to dispense sugar. Operator removed cup.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at side food prep station. Operator fixed dispenser.
[33-19-4] Garbage on the ground behind outside walk in coolers.
[36-27-5] Wall soiled with accumulated gray-like substance in dishwash area.
[22-20-5] Accumulation of gray-like substance in the interior of the shaved ice bin at oyster bar.
[31B-03-4] No soap provided at handwash sink at end of cook line. Educated operator on the importance of having hand soap. Operator placed soap at hand wash sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping cloth in sanitizer.

Disposition: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 58F cold hold, cheddar cheese 60F cold hold less than 4 hours. Operator double panned with ice. Observed Stuffed oysters 58F cold hold and clams 58F cold hold more than 4 hours. Stop Sale
[41-10-4] Toxic substance/chemical improperly stored near clean equipment. Educated operator on proper storage of chemicals. Operator removed chemicals.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of raw oysters stored underneath shelving in walk in cooler. Educated operator on importance of storing food off of floor. Operator placed boxes off of floor.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Educated operator on importance of fixing pipes. Note: Establishment has a work order in place to fix
[29-11-4] Water leaking from pipe underneath dishwasher area/building. Educated operator on the importance of fixing. Note: Establishment has a work order in process place to fix.
[31B-03-4] No soap provided at handwash sink at cook line. Operator placed soap at hand wash sink. Operator placed soap at hand wash sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen hot dogs thawing in standing water. Operator turned on cool running water.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator fixed.
[14-31-5] Nonfood-grade bags used in direct contact with tomato. Operator removed bag.
[16-46-4] Old labels stuck to food containers after cleaning. Operator removed labels.
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in downstairs chemical dry storage room. Educated operator on routine cleaning.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tongs stored in hand wash sink at cook line. Operator removed tongs.
[14-01-5] Bowl or other container with no handle used to dispense sauce. Operator removed cup.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored over sandwiches in drawer reach in cooler at cook line. Operator switched containers.

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