POTTS SPORTS CAFE

Name: POTTS SPORTS CAFE
Address: 6900 DANIELS PKWY # 26, FT MYERS, FL, 33912, US
Rating: 57

6900 DANIELS PKWY # 26, FT MYERS, FL 33912

License #4603693

☕ Café/Breakfast ℹ️

57 Grade F / 100

Failing Health Score

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Latest inspection

February 18, 2026 · 9 findings · 2 critical

Routine - Food

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Quick take

POTTS SPORTS CAFE in FT MYERS currently holds an InspectFL Health Score of 57 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 76 total violations — 13 critical, 7 major, 56 minor.

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The latest inspection on February 18, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.

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Inspector notes

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POTTS SPORTS CAFE 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
[14-01-5] Bowl or other container with no handle used to dispense coleslaw. Operator removed cup.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in walk in cooler. Operator placed bag of onions on shelving.
[14-69-4] Ice buildup in reach-in freezer.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Educated operator on removing old labels before cleaning. Operator removed labels.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour/sugar bins.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw chicken stored over whole roasts of raw roast beef. Operator placed raw chicken on bottom shelf.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed gravy 122F hot hold less than 4 hours. Operator placed foods on stove to reheat to 165F.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 outside near walk-in cooler.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Though out kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting over triple sink in back kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in middle of bar, to right of triple sink. Operator wrote and placed temporary sign.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Outdoors mop sink not connected to any drain.
[25-05-4] Single-service articles improperly stored. In back right dry storage, boxes paper towels, portion cups, to go boxes on floor. Operator began mining off of floor.
[29-49-6] Standing water in bottom of reach-in-cooler for only beer kegs, left side bar. Reach-in cooler kitchen middle across from grill.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw ground beef and raw fish thawing at room temperature in triple sink, no running water. Operator turned on cold water.
[29-17-4] Waste line missing at soda gun holsters, all three at bar.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw bacon over ready-to-eat blue cheese dressing, tomato sauce. Operator placed on lower shelf for proper storage.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in back prep area. Operator placed towels at sink.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Dishwashing machine with chlorine 50ppm, temperature is 112F.
[47-03-4] Observed electrical wiring in disrepair, and with excessive grease/food debris inbetween reach-in coolers middle of cook line on floor.. For reporting purposes only.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed acoustic style ceiling tiles above the cook line.
[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. Observed thawed mahi not removed from reduced oxygen packaging with label indicating to remove from packaging prior to thawing in the walk in and the reach in cooler on the cook line. The operator discarded the packaged mahi.
[36-03-4] Cove molding at floor/wall juncture broken/missing in the dish area.
[32-12-5] Covered waste receptacle not provided in the womens restrooms.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple open employee beverages stored on food prep tables in the kitchen. The operator discarded the beverages.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed an employee bag of candy stored on the cook line. The operator properly stored the personal food.
[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 personal items stored hanging from a rack near packaged foods kin the kitchen. The operator properly stored the personal items.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[25-05-4] Single-service articles improperly stored. Observed plastic to go cups and to go boxes stored on the floor in the storage area.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water in the reach in cooler at the entrance to the cook line. Observed standing water in the keg cooler behind the bar.
[29-17-4] Waste lines missing at soda gun holsters behind the bar.
[03C-44-5] Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Observed chicken ready for service chicken (145F - Cooking). The operator placed the chicken back on the grill to (177F - cooking).
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed housemade blue cheese dressing date marked 4/3 in the walk in cooler. The operator discarded the dressing.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed an employee handle raw ground beef the open a reach in cooler door without changing gloves and washing hands. Educated the employee on proper handwashing procedures.
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Observed thawed chicken in the walk in cooler date marked with the time frozen.
[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 marinara sauce prepared on site with no date mark.

Disposition: Warning Issued
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, and warewashing areas.
[36-03-4] Cove molding at floor/wall juncture broken/missing under dishwashing and prep areas.
[36-22-4] Floor area(s) covered with standing water under dishwashing machine.
[36-10-4] Worn floors in back prep area, main bar, cook line.
[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. Dishwasher (Chlorine 0ppm)after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 100ppm. Also Triple Sink Bar (Quaternary 100ppm), spoke with operator about using test strips to verify sanitizer strength, operator spoke with staff.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In back of kitchen, 15 above and below dishwasher. 10 on dry storage rack over slicer. 5 on Bibb in box stoa area.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler observed raw beef and raw ground beef in same container. Operator separated foods.
[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 deli turkey, ham, salami, no date mark in walk-in cooler, per operator for 2-3 days. Operator labeled the meats.
[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. Operator had one employee fill out form at time of inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle under computer screen at near end bar area, one under triple sink bar area.