SNUG HARBOR RESTAURANT

Name: SNUG HARBOR RESTAURANT
Address: 645 OLD SAN CARLOS BLVD, FORT MYERS BEACH, FL, 33931-2153, US
Rating: 83.5

645 OLD SAN CARLOS BLVD, FORT MYERS BEACH, FL 33931-2153

License #4607344

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

83.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SNUG HARBOR RESTAURANT in FORT MYERS BEACH currently holds an InspectFL Health Score of 83.5 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 February 3, 2026. Across those visits, inspectors documented 20 total violations — 5 critical, 4 major, 11 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 12 observation rows: 4 critical, 3 major, and 5 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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared ribs, per operator made 24 hours prior not date marked. This is a repeat violation from the previous inspection dated 09-15-2025
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters stored directly over ready to eat shrimp in reach in cooler. Operator moved foods to proper storage.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish two places with lemon wedge with bare hand contact. Operator discarded lemons and used tongs.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on sheet pan in dish area. Operator moved phone and washed pan.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand washing sink across from bar. This is a repeat violation from the previous inspection dated 09-15-2025
[12A-05-4] Employee drank from open container then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from plastic bottle on cooks line and proceeded to continue working without proper hand washing. Discussed hand washing require to with employee and observed proper hand washing.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table marinara (88 F - Hot Holding); black beans (86 F - Hot Holding) for less than two hours. Operator reheated to 165 F and returned to hot holding.
[08B-38-4] Food stored on floor. Tray of hamburger buns on floor of cooks line. Observed operator correct violations in order to meet inspection standards.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large commercial ice machines in prep area.
[12B-02-4] Employee eating in a food preparation or other restricted area, drinking water from screw tip bottle on cooks line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Buildup inside soda gun nozzle behind bar behind bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked with food containers and wiping cloths. Operator removed.

Community reaction

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Community pulse