YUCATAN BEACH STAND

Name: YUCATAN BEACH STAND
Address: 250 OLD SAN CARLOS BLVD, FORT MYERS BEACH, FL, 33931, US
Rating: 28.4

250 OLD SAN CARLOS BLVD, FORT MYERS BEACH, FL 33931

License #4606156

🦞 Seafood ℹ️

28.4 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 18 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

YUCATAN BEACH STAND in FORT MYERS BEACH currently holds an InspectFL Health Score of 28.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 97 total violations — 19 critical, 24 major, 54 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 16, 2024

The latest inspection on June 2, 2026 shows 18 observation rows: 2 critical, 4 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

YUCATAN BEACH STAND has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[35A-06-4] Accumulation of dead insects in control devices.
[36-32-5] Ceiling around vent shows water damage or is in disrepair.
[36-34-5] Ceiling/fan guard in walk in cooler nearest cook line soiled with accumulated dust/debris.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed pizza paddle stored on floor at cook line. Observed ice buckets stored on floor. Operator washed, rinsed, sanitized paddle and ice buckets. .
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public.
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in dry storage and storage room behind outside bar.
[10-17-4] In-use tongs stored in cracks between pieces of equipment.
[33-16-4] Open dumpster lid.
[22-16-4] Walk in cooler shelves have accumulation of soil residues. Walk in cooker near cook line.
[29-11-4] Water leaking from pipe underneath handwash sink at cook line. Operator started fixing.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 54F cold hold, seaweed salad 48F cold hold less than 4 hours in reach in coolers near fryers and grills at cook line. Operator ice foods down and turned down reach in coolers. Explained to operator on using time as a public health control.
[41-10-4] Toxic substance/chemical improperly stored in location near ice machines near employee break area. Operator started moving chemicals to proper location.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Operator completed form.
[31B-03-4] No soap provided at handwash sink in dishwash area. Operator added soap.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish room above clean silverware. Operator removed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Apple and two bottles of flavored water in reach in freezer on cooks line. Operator removed
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Scallops at back prep area thawing at room temperature scallops (35 F -Cold Holding)
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In public mens room.
[33-16-4] Open dumpster lid. This is a repeat violation from previous inspection dated 06-04-2024
[14-31-5] Nonfood-grade container used in direct contact with food. Tortilla chips stored in large non food grade janitorial container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over ready to eat cooked shrimp in walk in cooler. Operator moved food to proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler under char grill ground beef (48 F - Cold Holding); fish (47 F - Cold Holding), per operator less than two hours. Operator placed bags of ice to help rapidly cool.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink on cooks line used a rinse sink. Hand sink at bar used as dump sink
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Hanging at soda bag in box rack.
[35A-15-4] Wild bird present inside establishment. Wild bird observed inside enclosed bar area.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Wiping cloth used as a pan liner for container of cheese.
[33-14-4] Dumpster overflowing garbage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In dish area. Operator removed drink.
[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 back prep table, backpack stored on shelf above prep table at fry station.
[08B-38-4] Food stored on floor. In walk in freezer
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Approximately 20 bags of trash on ground in dumpster area, dumpsters are over flowing.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up on floors, walls, shelves, condenser fans and cases of food in walk in freezer
[33-16-4] Open dumpster lid.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On cooks line.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed proper glove changing and hand washing with operator
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above fully cooked ready to eat shrimp in cooks line drawer. Raw beef stored over ready to eat cheese in walk in cooler. Operator moved all food to proper storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance inside soda nozzle behind outside bar and soda nozzle behind main bar.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink behind main bar used as dump sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi Tuna Nachos are not designated as a raw item.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. No CFM present while 5 cooks, 4 servers and two bartenders are working with food.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Emailed operator DBPR Form HR 5030-103