BOULEVARD DELI AND TAVERN
12220 TOWNE LAKE DR STE 10, Fort Myers FL 33913 · 239.561.7444
Last inspected Mar 25, 2026 · 8 visits since February 2024
APR 24
SEP 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2015053798 | Dec 10, 2015 | Dec 31, 2015 | $200 |
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat roast beef in walk in cooler. Operator placed raw shell eggs in proper location.
Food-contact surface soiled with food debris. Can opener.
Employee with no hair restraint while engaging in food preparation. Cook.
Ice buildup in reach-in freezer near front service area.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary less than 100ppm) at indoor bar. Operator added concentrated quaternary chemical, quaternary 200ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers under flat top grill cook line:; raw ground beef (52F - Cold Holding); raw chicken (47F - Cold Holding); cooked beans (52F - Cold Holding); cooked chicken (57F - Cold Holding) for 30 minutes per operator, during which time drawer was opened frequently for refilling and service. Operator iced down all foods and began monitoring temperatures to ensure rapid cooling.
Handwash sink not accessible for employee use at all times. Partially blocked with trash can at front counter. Operator moved can for sink access.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael, Melissa, Omar are expired and still employed.
Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler. Discussed with operator designating a specific area solely for employee food where it cannot contaminate food for customers.
In-use pizza stored on soiled surface of oven between uses.
Observed scorch marks around electrical outlet. For reporting purposes only. Cook line left side next to door to bar.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Observed employee handling cooked pizza while cutting with bare hands. Spoke with employee regarding glove use when needed to handle ready-to-eat foods.
Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals over triple sink in main dishwashing area.
Ice buildup in tall white reach-in freezer near counter by cook line left side.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on main walk-in cooler, right side cooler under pass thru window main cook line drawers across from grill. Also dust on electric cords over main cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) by dishwashing area. Operator discarded and refilled, 50ppm chlorine.
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade containers used for food storage - direct contact with tomatoes in deli area small reach-in cooler.
Equipment in poor repair. Gasket on cooler in kitchen at pass thru window is torn.
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 145F) after running three times. Operator set up manual sanitation in triple sink, chlorine
Nonfood-grade containers used for food storage - direct contact with tomatoes in deli area small reach-in cooler.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In reach-in cooler drawer across from flat grill, raw tuna in sealed reduced-oxygen packaging, fully thawed, with label, per operator stored overnight.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in deli area.
Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink in deli area. Operator cleared the sink for use.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine, no chlorine or quaternary test strips.
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. In reach-in cooler drawer across from flat grill, raw tuna in sealed reduced-oxygen packaging, fully thawed, with label, per operator stored overnight.
Equipment in poor repair. Gasket on cooler in kitchen at pass thru window is torn.
No handwashing sign provided at a hand sink used by food employees at deli counter.
Apr 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Clean equipment/utensils stored next to handwash sink exposed to splash at front deli counter. Employee remove items from splash area.
Employee beverage container on top of reach-in cooler make table by dishwasher area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food with watches and bracelets on.
Employee with ineffective hair restraint while engaging in food preparation. Observed employee at deli station preparing food hair no effectively restrained.
Equipment in poor repair. Observed torn gasket on reach-in cooler by dishwasher area.
Food storage container cracked and broken holding raw chicken at reach-in cooler.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area deli counter.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
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. Observed chlorine in use, not approved as sanitizer.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwasher 142F after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Right side walk-in cooler raw shell eggs over cooked pork. Left side walk-in cooler raw shell eggs over ready-to-eat condiments, ham, sauerkraut.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In cook line reach-in cooler across from grill, right side, tuna thawed in sealed packages per operator stored overnight with label to remove.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open deli case: soft salami (54F - Cold Holding); deli turkey (55F - Cold Holding); Swiss cheese (49F - Cold Holding); pepperjack cheese (51F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded cheddar cheese (48F - Cold Holding) for three hours per operator. Provided operator with time as a public health control form and explained use.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
Accumulation of debris on top of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area deli counter.
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. In cook line reach-in cooler across from grill, right side, tuna thawed in sealed packages per operator stored overnight with label to remove.
Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water on counter by dishwashing area, operator moved into walk-in cooler.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.