BOULEVARD DELI AND TAVERN

Name: BOULEVARD DELI AND TAVERN
Address: 12220 TOWNE LAKE DR STE 10, FORT MYERS, FL, 33913, US
Rating: 68.2

12220 TOWNE LAKE DR STE 10, FORT MYERS, FL 33913

License #4604729

🥪 Deli/Sandwich ℹ️

68.2 Grade F / 100

Failing Health Score

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Latest inspection

March 25, 2026 · 4 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BOULEVARD DELI AND TAVERN in FORT MYERS currently holds an InspectFL Health Score of 68.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 25, 2026. Across those visits, inspectors documented 46 total violations — 14 critical, 9 major, 23 minor.

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Record snapshot

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The latest inspection on March 25, 2026 shows 4 observation rows: 1 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

BOULEVARD DELI AND TAVERN has a rough inspection history. Would you risk it?

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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook.
[14-69-4] Ice buildup in reach-in freezer near front service area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat roast beef in walk in cooler. Operator placed raw shell eggs in proper location.
[22-02-4] Food-contact surface soiled with food debris. Can opener.

Disposition: Warning Issued
[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. In reach-in cooler drawer across from flat grill, raw tuna in sealed reduced-oxygen packaging, fully thawed, with label, per operator stored overnight.
[14-11-5] Equipment in poor repair. Gasket on cooler in kitchen at pass thru window is torn.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at deli counter.
[22-57-6] 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 145F) after running three times. Operator set up manual sanitation in triple sink, chlorine
[14-15-4] Nonfood-grade containers used for food storage - direct contact with tomatoes in deli area small reach-in cooler.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach-in cooler drawer across from flat grill, raw tuna in sealed reduced-oxygen packaging, fully thawed, with label, per operator stored overnight.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in deli area.
[31A-11-4] Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink in deli area. Operator cleared the sink for use.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine, no chlorine or quaternary test strips.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on top of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area deli counter.
[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. In cook line reach-in cooler across from grill, right side, tuna thawed in sealed packages per operator stored overnight with label to remove.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water on counter by dishwashing area, operator moved into walk-in cooler.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed chlorine in use, not approved as sanitizer.
[22-57-6] 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. Observed dishwasher 142F after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Right side walk-in cooler raw shell eggs over cooked pork. Left side walk-in cooler raw shell eggs over ready-to-eat condiments , ham, sauerkraut.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cook line reach-in cooler across from grill, right side, tuna thawed in sealed packages per operator stored overnight with label to remove.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open deli case: soft salami (54F - Cold Holding); deli turkey (55F - Cold Holding); Swiss cheese (49F - Cold Holding); pepperjack cheese (51F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded cheddar cheese (48F - Cold Holding) for three hours per operator. Provided operator with time as a public health control form and explained use.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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. 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.