THREE FISHERMEN SEAFOOD RESTAURANT

Name: THREE FISHERMEN SEAFOOD RESTAURANT
Address: 13021 N CLEVELAND AVE, N FORT MYERS, FL, 33903, US
Rating: 88.2

13021 N CLEVELAND AVE, N FORT MYERS, FL 33903

License #4605332

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

88.2 Grade B / 100

Solid Health Score

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Quick take

THREE FISHERMEN SEAFOOD RESTAURANT in N FORT MYERS currently holds an InspectFL Health Score of 88.2 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 4 major, 14 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 January 22, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 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.

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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
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with clear liquid stored next to dishwasher.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed cook on cooks line preparing food with no hair restraint. Cook put in hair net durian inspection.
[14-11-5] Equipment in poor repair. Observed metal from walk in cooler door peeling back.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Observed raw scallops stored over washed, cut, ready to eat peppers in reach in cooler on cooks line. Operator moved vegetables to separate reach in cooler with vegetables only stored in it.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink at end of cooks line.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Operator states they usually save them, but, cannot locate during inspection. Not raw clams being sold on day of inspection nor any in reach in cooler or walk in cooler.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed 2 filters missing from hood suppression unit.

Disposition: Warning Issued
[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 fish dip prepared yesterday per operator with no date marked in walk in cooler.
[08B-38-4] Food stored on floor. Observed case of butter stored on floor of walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw salmon, raw mahi, and raw snapper stil in commercially packaged vacuum sealed packages in walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand washing sink at end of cooks line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed following items held overnight in walk in cooler per operator: Butter (56F - Cold Holding); Heavy cream (58F - Cold Holding); Whole milk ambient temperature (51F - Cold Holding); Sliced American cheese (56F - Cold Holding); Crab meat (58F - Cold Holding); Swiss cheese (56F - Cold Holding); Pepperjack cheese (57F - Cold Holding); Shucked oysters (58F - Cold Holding); Raw haddock (56F - Cold Holding); Raw snapper (58F - Cold Holding); Fresca cheese (55F - Cold Holding); Calamari (56F - Cold Holding); Raw mahi (56F - Cold Holding); Raw salmon (59F - Cold Holding); Raw shell eggs ambient temperature (52F - Cold Holding); Raw shell egg poked (58F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed following items above 41F in walk in cooler: Butter (56F - Cold Holding); Heavy cream (58F - Cold Holding); Whole milk ambient temperature (51F - Cold Holding); Sliced American cheese (56F - Cold Holding); Crab meat (58F - Cold Holding); Swiss cheese (56F - Cold Holding); Pepperjack cheese (57F - Cold Holding); Shucked oysters (58F - Cold Holding); Raw haddock (56F - Cold Holding); Raw snapper (58F - Cold Holding); Fresca cheese (55F - Cold Holding); Calamari (56F - Cold Holding); Raw mahi (56F - Cold Holding); Raw salmon (59F - Cold Holding); Raw shell eggs ambient temperature (52F - Cold Holding); Raw shell egg poked (58F - Cold Holding)
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle with chemicals stored on shelf next to open bag of sugar next to soda machine at end of cooks line. Operator moved spray bottle.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives between equipment on cooks line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed two filters missing in hood system on cooks line.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on equipment door handles of flat top and grill.
[14-11-5] Equipment in poor repair. Observed metal to walk in cooler door peeling back.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed retail bag non food grade used to line metal pan holding cooked white rice on cooks line.

Community reaction

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