AMORE BRICK OVEN PIZZA

Name: AMORE BRICK OVEN PIZZA
Address: 9903 GULF COAST MAIN #115, FORT MYERS, FL, 33913, US
Rating: 36.5

9903 GULF COAST MAIN #115, FORT MYERS, FL 33913

License #4606021

🍕 Pizza/Italian ℹ️

36.5 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 12 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

AMORE BRICK OVEN PIZZA in FORT MYERS currently holds an InspectFL Health Score of 36.5 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 October 29, 2026. Across those visits, inspectors documented 88 total violations — 12 critical, 20 major, 56 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 20, 2026

The latest inspection on October 29, 2026 shows 12 observation rows: 2 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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AMORE BRICK OVEN PIZZA 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: Warning Issued
[35A-02-8] Live, small flying insects found. Approximately 10 by mop sink.
[16-21-4] Accumulation of debris on top of warewashing machine.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in restaurant side storage room.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 3 unsecured in restaurant side storage room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven with accumulation of debris. Dust on shelf above pizza station. Sides of deep fryer and oven soiled. Around doors of main kitchen reach-in cooler.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. On dishwashing machine, unapproved chlorine sanitizer attached and in use. Operator connected approved chlorine sanitizer and reprised machine, chlorine 50ppm.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At entrance of kitchen, by back kitchen under and around hood
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavy dust on ceiling and vents in front and back of kitchen.
[25-05-4] Single-service articles improperly stored. Pizza boxes on floor in restaurant side storage room.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, cooked meatballs, cooked sausage, housemade tomato sauce all no date marks, all made between 1 and 3 days ago per operator.
[08B-38-4] Food stored on floor. In walk-in freezer, cases of chicken, bin flour.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade by pizza oven soiled.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Operator started to clean dish machine.
[14-01-5] Bowl or other container with no handle used to dispense parmesan cheese, sugar, and oil. Operator removed cups.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[50-09-4] Current Hotel and Restaurant license not displayed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed pizza maker wearing bracelet.
[36-73-4] Floor soiled/has accumulation of debris and grease underneath shelving in dry storage, cooking equipment, and underneath dish machine.
[08B-38-4] Food stored on floor. Observed boxes of frozen foods stored on floor in walk in freezer. Educated operator on storing foods six inches off of floor. Operator placed all foods off of floor onto shelving.
[14-69-4] Ice buildup in walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of grease/food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pizza prep reach in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Operator hung up mops.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar/flour bins.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked meatballs 51F and precooked chicken wings 47F cooling overnight. Stop Sale. Educated operator on proper cooling methods. Operator discarded meatballs and wings.
[08B-56-4] Food stored in ice used for drinks. Observed container of lemons stored in drink ice. Operator removed container of lemons.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked meatballs 51F and precooked chicken wings 47F cooling overnight not cooled to 41F within 6 hours. Educated operator on proper cooling methods. Operator discarded meatballs and wings.
[02C-06-5] Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed repackaged frozen salami and cooked meats not date marked in walk in freezer.
[41-17-4] Spray bottle containing toxic substance not labeled. Operator labeled bottle.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on top of warewashing machine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured by Bibb in box soda rack by water heater. In back dry storage room left corner of dining room three unsecured.
[14-11-5] Equipment in poor repair. Ripped gaskets on reach-in cooler next to pizza oven.
[36-73-4] Floor soiled/has accumulation of debris. Floor and drain soiled cook line and dishwashing area equipment.
[36-24-5] Hole in or other damage to wall. In mop sink area and wall near walk-in freezer, damage to walls observed. Temporary repairs are in progress.
[14-69-4] Ice buildup in walk-in freezer.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle on top of dirty pizza oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cook line and pizza line equipment heavily soiled with grease.
[25-05-4] Single-service articles improperly stored. In back left dry storage room, unfolded pizza boxes stored on floor.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues, also accumulated grease on dry storage shelves near walk-in freezer. Also reach-in cooler for pizza front line.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touch face while cooking, continued prep and cutting chicken no handwash. Spoke with operator, operator washed hands properly before continuing work.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed cheese pizza slices indicated in written time as a public health control plan on front counter, no time set as indicated in plan, for 40 minutes per operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler cooked sausages cooling densely packed in covered plastic containers. Spoke with operator, operator moved lids to allow some air circulation.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. On front line, can opener blade heavily soiled.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in handwash sink next to walk-in cooler. Operator removed.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has pH test kit, uses chlorine sanitizer.

Disposition: Warning Issued
[51-11-4] 3 carbon dioxide/helium tanks not adequately secured by ice machine.
[16-03-4] Accumulation of debris inside doors and on top of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents, electrical cords, shelving in front and back parts of kitchen.
[36-24-5] Hole in or other damage to wall in mop sink area.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle on top of dirty pizza oven.
[25-05-4] Single-service articles improperly stored. To go pizza boxes on floor in dry storage room.
[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, replacing chlorine. Operator set up manual sanitation in triple sink, chlorine 100ppm.
[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. Employee handled ready-to-eat pizza slice for customer after removing from oven with bare hands. Spoke with operator about use of gloves and utensils to avoid bare hand contact with ready-to-eat foods.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter cooked pizza slice with cheese (110F - Hot Holding) for 15 minutes per operator. Operator states pizza by the slice is discarded every 2 hours. Provided operator time as a public health control form and discussed use.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on front table.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bucket in handwash sink in dishwashing area. operator cleared the sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.