BIMINI BAIT SHACK

Name: BIMINI BAIT SHACK
Address: 17501 HARBOUR POINTE DR, FORT MYERS, FL, 33908, US
Rating: 21.8

17501 HARBOUR POINTE DR, FORT MYERS, FL 33908

License #4606788

🍽️ American ℹ️

21.8 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 11 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

BIMINI BAIT SHACK in FORT MYERS currently holds an InspectFL Health Score of 21.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 97 total violations — 14 critical, 19 major, 64 minor.

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Record snapshot

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The latest inspection on September 15, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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DBPR

Community reaction

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BIMINI BAIT SHACK 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Operator fixed scoop.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[16-37-1] No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, and dust above tortilla toaster. Observed mold-like substance on counter underneath icy machines at bar.
[36-73-4] Floor soiled/has accumulation of debris in downstairs chemical storage room.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator removed employee food.
[08B-12-5] Stored food not covered. Observed chicken wings not covered in downstairs walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed containers blocking handwash sink in dishwash area. Operator removed containers.
[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 pulled pork 53F cooling overnight. Stop Sale. Operator discarded pork.
[41-10-4] Toxic substance/chemical improperly stored. Operator removed chemicals.
[22-20-5] Accumulation of pink-like substance in the interior of downstairs ice machine/bin.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of gray-like substance in the interior of the shaved ice bin at oyster bar.
[14-01-5] Bowl or other container with no handle used to dispense sugar. Operator removed cup.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
[29-09-4] Faucet loose at handwash sink in womens accessible bathroom.
[33-19-4] Garbage on the ground behind outside walk in coolers.
[10-12-5] In-use ice scoop stored on top of outside ice machine between uses.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[36-27-5] Wall soiled with accumulated gray-like substance in dishwash area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Operator placed wiping cloth in sanitizer.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator placed bucket on bottom shelving at cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container. Operator labeled container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw seafood stored over ready to eat bottles of dressing. Educated operator on proper separation of raw foods. Operator removed dressings.
[31B-03-4] No soap provided at handwash sink at end of cook line. Educated operator on the importance of having hand soap. Operator placed soap at hand wash sink.
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwashing sink at side food prep station. Operator fixed dispenser.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense sauce. Operator removed cup.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Educated operator on importance of fixing pipes. Note: Establishment has a work order in place to fix
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in downstairs chemical dry storage room. Educated operator on routine cleaning.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed boxes of raw oysters stored underneath shelving in walk in cooler. Educated operator on importance of storing food off of floor. Operator placed boxes off of floor.
[16-46-4] Old labels stuck to food containers after cleaning. Operator removed labels.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen hot dogs thawing in standing water. Operator turned on cool running water.
[29-11-4] Water leaking from pipe underneath dishwasher area/building. Educated operator on the importance of fixing. Note: Establishment has a work order in process place to fix.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Educated operator on having sanitizer bucket off of floor. Operator fixed.
[14-31-5] Nonfood-grade bags used in direct contact with tomato. Operator removed bag.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw shrimp stored over sandwiches in drawer reach in cooler at cook line. Operator switched containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 58F cold hold, cheddar cheese 60F cold hold less than 4 hours. Operator double panned with ice. Observed Stuffed oysters 58F cold hold and clams 58F cold hold more than 4 hours. Stop Sale
[41-10-4] Toxic substance/chemical improperly stored near clean equipment. Educated operator on proper storage of chemicals. Operator removed chemicals.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed tongs stored in hand wash sink at cook line. Operator removed tongs.
[31B-03-4] No soap provided at handwash sink at cook line. Operator placed soap at hand wash sink. Operator placed soap at hand wash sink.

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Cook line.
[36-34-5] AC vent in womens restroom soiled with accumulated dust.
[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. Educated operator on removing fish from packaging. Operator removed fish.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Note: Establishment has a work order in place to fix overnight.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf.
[36-73-4] Floor soiled/has accumulation of debris underneath shelving in liquor storage room and dry storage room.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in beer walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives.
[29-11-4] Water leaking from pipe underneath dishwasher area/building. Note: Establishment has a work order in place to fix overnight.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Stuffed oyster 45F cold hold less than 4 hours . Operator turned down reach in cooler. Observed sour cream 48F old hold, and coleslaw 44F cold hold less than 4 hours . Operator double panned foods with ice. Observed chopped tomatoes 48F cold hold less than 4 hours. Operator placed lid on tomatoes.
[41-10-4] Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease substance. Cook line.
[35A-06-4] Accumulation of dead insects in control devices. Kitchen entrance.
[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. Operator removed fish from packaging.
[28-02-4] Condensation or other drainage not disposed of according to law. Observed water dripping from piping above downstairs beer walk in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on shelving near clean food equipment. Educated operator on proper storage of employee belongings. Operator removed backpacks.
[36-22-4] Floor area(s) covered with standing water. Dishwash area.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knife.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[08B-12-5] Stored food not covered. Observed container of precooked pork and rice not covered in walk in cooler.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen fish thawing in standing water. Operator turned on cool running water.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Cook line.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Operator placed container off of floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour bins. Operator labeled bins.
[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 pick up item from floor not washing hands before working with food. Educated employee. Employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of precooked ribs at cook line. Operator switched containers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwash area blocked by cooking oil drainage machine. Operator removed machine.
[31B-03-4] No soap provided at handwash sink. Womens accessible bathroom hand wash sink.
[27-16-4] Observed hot water shut off at employee handwash sink in main womens hand wash sink.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense blue cheese. Operator removed cup.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Educated operator on having lids with straws.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed coat and purses stored on shelving near food items. Operation removed employee belongings. Observed employee medicine stored with food. Operator removed medicine.
[08B-47-4] Food not stored at least 6 inches off of the floor. Observed bags of clams stored on floor in walk in cooler. Operator placed clams on shelf.
[10-12-5] In-use ice scoop stored on top of outside ice machine surface between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Mahi mahi 51F cold hold, Swiss cheese 49F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice and put food grade bags of ice on top.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwash area.
[31B-03-4] No soap provided at handwash sink at end of bar nearest restrooms. Operator placed soap at hand wash sink.
[27-17-4] Water pressure lacking at fixtures that require the use of water. Hand wash sink nearest ice machine.