OXBOW BAR & GRILL

Name: OXBOW BAR & GRILL
Address: 1300 HENDRY STREET, FORT MYERS, FL, 33901, US
Rating: 79.2

1300 HENDRY STREET, FORT MYERS, FL 33901

License #4607476

🍽️ American ℹ️

79.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

April 28, 2026 · 6 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OXBOW BAR & GRILL in FORT MYERS currently holds an InspectFL Health Score of 79.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 28, 2026. Across those visits, inspectors documented 34 total violations — 5 critical, 17 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 28, 2026 shows 6 observation rows: no critical rows, 4 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

OXBOW BAR & GRILL has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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
[36-36-4] Ceiling tile missing. Observed missing ceiling tile above ware washing area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer solution on the floor next to Make Table. Operator replaced with a new container off the floor.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not kept in chronological order.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not marked with last date served.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed multiple ice cubes inside the basin of bar handwash sink. Educated the operator.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit at establishment.

Disposition: Met Inspection Standards
[29-08-4] Plumbing system in disrepair. Observed inoperable ware washing area handwash sink.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken behind calamari at Make Table. Operator switched the food item.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauce 121F at Warmer Holding Unit between the Make Tables. Operator reheated on the stove to a minimum of 165F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not date marked.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed dairy creamer not date marked at bar Reach in Cooler. Operator date marked the food item.
[16-37-1] Expired 03/01/2022 chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed bottle at bar handwash sink. Operator removed the bottle.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at 1st floor bar handwash sink. Operator placed paper towels at handwash sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grits at the 2nd floor Walk in Cooler. Operator date marked the food item.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed inoperable handwash sink at ware washing area handwash sink.