DOC FORDS FORT MYERS BEACH

Name: DOC FORDS FORT MYERS BEACH
Address: 708 FISHERMANS WHARF, FORT MYERS BEACH, FL, 33931, US
Rating: 33.2

708 FISHERMANS WHARF, FORT MYERS BEACH, FL 33931

License #4602987

🦞 Seafood ℹ️

33.2 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 9 findings · 3 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

DOC FORDS FORT MYERS BEACH in FORT MYERS BEACH currently holds an InspectFL Health Score of 33.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 65 total violations — 14 critical, 18 major, 33 minor.

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The latest inspection on September 15, 2026 shows 9 observation rows: 3 critical, 3 major, and 3 minor.

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Inspector notes

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DOC FORDS FORT MYERS BEACH 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: Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Ramekin used as scoop in container of guacamole on cooks line. Operator discarded ramekin
[29-17-4] Waste line missing at soda gun holster at long bar, island bar and main bar. This is a repeat violation from the previous inspection dated 04-21-2026
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in downstairs prep area
[31B-03-4] No soap provided at handwash sink in downstairs prep area.
[41-10-4] Toxic substance/chemical improperly stored. Two partial gallons of paint stored on same shelf with container of panko bread crumbs. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooks line drawer shrimp (50 F - Cold Holding); ribs (50 F - Cold Holding), per operator less two hours. Operator iced down food to rapidly cool.
[52-01-4] Identity of food or food product misrepresented. Establishments menu advertises "Oysters On The Half Shell - Fresh Gulf Oysters, shucked to order..." 50% of establishments available harvest tags show original shippers Cert as MD-116-SP with a harvest location of MD 043 designating as harvested from Maryland.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored directly over raw shrimp inside walk in cooler. Operator moved foods to proper storage
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in downstairs prep room has water damage and paint is flaking onto prep table. Advised operator to discontinue food preparation until ceiling is repaired.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine located downstairs nearest main entrance has a mold like substance inside.
[14-01-5] Bowl or other container with no handle used to dispense food. Ramekins used as scoops in coconut rum sauce and onion jam. Operator removed ramekins.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Above ice bins at downstairs bars.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from table post above trash can. Operator removed tongs
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womens public restroom, upper level.
[08B-62-4] Unprotected ice machine in a customer/nonsecure area. Ice machines located near downstairs outside bars are unsecured and accessible by the public.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeding 200ppm) underneath back prep table near dish machine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. On cooks line, raw shrimp,stored over cooked ribs and raw fish stored over cooked pork. Operator moved all food to proper storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line butter (54 F - Cold Holding), for,less than two hours. Operator moved back to refrigerator
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine exceeding 200ppm) underneath back prep table near dish machine.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags missing date of last served.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Device available but did not function during inspection.
[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. Provided operator with DBPR Form HR 5030-103 Employee Health Reporting Agreement and they were signed during inspection.