DOC FORDS FORT MYERS BEACH

Name: DOC FORDS FORT MYERS BEACH
Address: 708 FISHERMANS WHARF, FORT MYERS BEACH, FL, 33931, US
Rating: 30.9

708 FISHERMANS WHARF, FORT MYERS BEACH, FL 33931

License #4602987

🦞 Seafood ℹ️

30.9 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 9 findings · 3 critical

Routine - Food

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Minor

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Quick take

DOC FORDS FORT MYERS BEACH in FORT MYERS BEACH currently holds an InspectFL Health Score of 30.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 65 total violations — 14 critical, 18 major, 33 minor.

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The latest inspection on September 15, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

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Inspection coverage

90%

Inspector notes

Coverage note

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Would you eat here?

DOC FORDS FORT MYERS BEACH 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
Establishment advertised one type of fish or food but served another; misrepresenting fresh juice or imitation crab; identity of food product misrepresented.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located downstairs nearest main entrance has a mold like substance inside.
[14-01-5] Bowl or other container with no handle used to dispense food. Ramekins used as scoops in coconut rum sauce and onion jam. Operator removed ramekins.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above ice bins at downstairs bars.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from table post above trash can. Operator removed tongs
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womens public restroom, upper level.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Ice machines located near downstairs outside bars are unsecured and accessible by the public.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeding 200ppm) underneath back prep table near dish machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. On cooks line, raw shrimp,stored over cooked ribs and raw fish stored over cooked pork. Operator moved all food to proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line butter (54 F - Cold Holding), for,less than two hours. Operator moved back to refrigerator
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine exceeding 200ppm) underneath back prep table near dish machine.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags missing date of last served.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Device available but did not function during inspection.
[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 with DBPR Form HR 5030-103 Employee Health Reporting Agreement and they were signed during inspection.