BURNTWOOD TAVERN
10035 GULF CENTER DRIVE UNIT 100F, Fort Myers FL 33913 · 239-288-4068
Last inspected Mar 20, 2026 · 17 visits since August 2023
OCT 24
FEB 25
JUL 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 under and around handwash sink middle of service line. 7 above main cook line closer to dry storage side.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024069934 | Oct 14, 2024 | Feb 3, 2025 | $800 |
| 7--2024045204 | Aug 6, 2024 | Aug 20, 2024 | $800 |
| 7--2023052799 | Aug 2, 2023 | Nov 6, 2023 | $200 |
Inspection history
17 visits, newest first
Mar 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle farthest left side from entrance to bar soiled.
Mar 17, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler fryer station raw fish (58F - Cold Holding); raw chicken (57F - Cold Holding); cooked blanched potatoes (55F - Cold Holding); raw calamari (48F - Cold Holding); cooked potatoes (49F - Cold Holding); raw breaded chicken (49F - Cold Holding) stored over per operator. Outlet breaker has popped and was no longer providing power to unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler fryer station raw fish (58F - Cold Holding); raw chicken (57F - Cold Holding); cooked blanched potatoes (55F - Cold Holding); raw calamari (48F - Cold Holding); cooked potatoes (49F - Cold Holding); raw breaded chicken (49F - Cold Holding) stored over per operator. Outlet breaker has popped and was no longer providing power to unit.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle farthest left side from entrance to bar soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black spot towards top of ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on tops of heat lamps over pass through window.
Plumbing system in disrepair. Handwash sink at right entrance to kitchen near sauté station heavily leading water.
Nov 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw ground beef on cook line with gloves, change gloves to work with ready-to-eat food and clean utensils no handwash. Spoke with operator, operator properly washed hands and donned new gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash hands with gloves on at cook line. Spoke with employee regarding proper gloves use and handwash steps, employee removed gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well, cooked lobster bisque (154F - Reheating); housemade tomato sauce (109F - Reheating); lemon butter sauce (153F - Reheating); cooked beef broth (156F - Reheating); cooked rice (111F - Reheating) all reheating for more than 4 hours per operator.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam well, cooked lobster bisque (154F - Reheating); housemade tomato sauce (109F - Reheating); lemon butter sauce (153F - Reheating); cooked beef broth (156F - Reheating); cooked rice (111F - Reheating) all reheating for more than 4 hours per operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 3 way splitter added, missing one vacuum breaker.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Dishwasher (Chlorine 200+ppm). Spoke with operator regarding servicing machine prior to continued use and manual ware washing of dishes.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle soiled at far end bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back part of kitchen.
Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket walk-in cooler right side by office soiled, gaskets reach-in cooler middle bar left side.
Plumbing system in disrepair, handwash sink left side cook line leaking water, temporary repair in place.
Single-service articles improperly stored on floor by back exit to kitchen, 2 boxes to go containers.
Sep 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 4 findings ▾
Equipment in poor repair. Ripped gaskets on reach-in cooler drawers under flat top grill.
Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen.
Plumbing system in disrepair, handwash sink left side cook line.
- From initial inspection : Observed damaged cover around electrical outlet. For reporting purposes only. Right side wall of cook line by dishwashing area.
Jul 15, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 5 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos per operator served undercooked per operator, not marked as undercooked.
Equipment in poor repair. Ripped gaskets on reach-in cooler drawers under flat top grill.
Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen.
Plumbing system in disrepair, handwash sink left side cook line.
- From initial inspection : Observed damaged cover around electrical outlet. For reporting purposes only. Right side wall of cook line by dishwashing area.
Jul 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler drawers under flat top cook line:; raw chicken (47F - Cold Holding); raw ground beef (47F - Cold Holding); raw beef (45F - Cold Holding); sliced cheddar (44F - Cold Holding) for 3 and a half hours per operator. Operator moved to freezer and added ice for quick cooling. **Corrective Action Taken Also reach-in cooler middle cook line: assorted cheeses (56F - Cold Holding); housemade buttermilk ranch dressing (54F - Cold Holding); cooked eggs (59F - Cold Holding); shredded cabbage coleslaw (58F - Cold Holding) stored overnight per operator. See stop sale.
Toxic substance/chemical improperly stored over bibb in box soda. Operator removed.
Handwash sink used for purposes other than handwashing. On cook line used to fill water for cooking.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos per operator served undercooked per operator, not marked as undercooked.
Equipment in poor repair. Ripped gaskets on reach-in cooler drawers under flat top grill.
Floor area(s) covered with standing water under dish washing machine.
Floors not maintained smooth and durable, easily cleanable around grease traps in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Right side walk-in cooler vent covers. Gaskets on cook line coolers left side.
Plumbing system in disrepair, handwash sink left side cook line.
Observed damaged cover around electrical outlet. For reporting purposes only. Right side wall of cook line by dishwashing area.
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling tile missing. Multiple through out kitchen.
Floor tiles missing and/or in disrepair. Floor in disrepair or not smooth, durable, easily cleanable in kitchen around grease traps at right side entrance, in dishwashing area, drain in front of ice machine,
Grease on the ground and/or pad around grease receptacle shared by plaza.
Feb 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
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 3 times. Operator set up manual sanitation in triple sink, 300ppm quaternary.
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 bartender cutting limes at bar no gloves. Spoke with operator regarding proper glove use.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade by ice machine in. Both sodagun nozzles in bar.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary test strips not usable, per operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
Ceiling tile missing. Multiple through out kitchen.
Exterior door has a gap at the threshold that opens to the outside in back of kitchen.
Floor soiled/has accumulation of debris under ice machine in main kitchen, dry storage rack near walk-in cooler.
Floor tiles missing and/or in disrepair. Floor in disrepair or not smooth, durable, easily cleanable in kitchen around grease traps at right side entrance, in dishwashing area, drain in front of ice machine,
Grease on the ground and/or pad around grease receptacle shared by plaza.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) - three on cook line. Operator discarded.
Oct 15, 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 paper towels or mechanical hand drying device provided at handwash sink, no sign, at handwash sink by dishwashing area. Provided operator sign via email, operator placed towels at sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in right side walk-in cooler soiled with dust.
Oct 14, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 45 live small flying insects at front part of bar on countertops and under sinks..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far right cook line drop in cooler mozzarella (46F - Cold Holding); cut tomatoes (45F - Cold Holding) for two hours per operator. Discussed with operator filling containers less, using ice, or removing buffer to encourage better cooling.
No paper towels or mechanical hand drying device provided at handwash sink, no sign, at handwash sink by dishwashing area. Provided operator sign via email, operator placed towels at sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in right side walk-in cooler soiled with dust.
Aug 7, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside in back of kitchen.
Floor heavily soiled/has accumulation of debris in dishwashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in coolers.
Aug 6, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority0 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 40 under dishwashing machine. Approximately 20 around cleaning supplies and garbage bins at near end prep area. Approximately 30 around smoker in prep area. At drink station handwash sink approximately 40 around drain, approximately 50 around soda machine. 12 on wall near left entrance to kitchen, 10 around bar taps and drains.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front line ice bath housemade buttermilk ranch (48F - Cold Holding) for 1 hour 40 minutes per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam well butter sauce (120F - Hot Holding); cooked vegetable sauce (123F - Hot Holding); cooked lobster soup (119F - Hot Holding) for 3 hours per operator.
Accumulation of debris on top of warewashing machine.
Cove molding at floor/wall juncture broken/missing throughout kitchen and dishwashing area.
Exterior door has a gap at the threshold that opens to the outside in back of kitchen.
Floor area(s) covered with standing water on cookline between tiles.
Floor heavily soiled/has accumulation of debris in dishwashing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On bar top, spoon and muddler in standing water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in coolers.
Observed electrical outlets heavily damaged on wall of back prep line. For reporting purposes only.
Feb 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside in back of kitchen.
Floor area(s) covered with standing water in cook line between tiles.
Plumbing system in disrepair. Dishwasher not in use due to plumbing leak, triple sink has been set up.
Feb 6, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 12 under and around handwash sink middle of service line. 7 above main cook line closer to dry storage side.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Service line in ice bath, half and half (63F - Cold Holding) for 2 hours per operator. On bar top blue cheese stuffed olives (53F - Cold Holding) for two hours per operator. Provided operator with time as a public health control form, operator states half and half is discarded regularly and explained to operator parameters of holding foods using time as a public health control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Middle of cook line steam well cooked beef chili (117F - Hot Holding); cooked lobster bisque (120F - hot Holding); cooked beef stock (130F - Hot Holding) for one hour per operator. Operator removed double boiler and stirred foods, all foods returned to hot holding at 135F or above.
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. Operator unable to provide proof of training at time of inspection.
Exterior door has a gap at the threshold that opens to the outside in back of kitchen.
Floor area(s) covered with standing water in cook line between tiles.
Floor soiled/has accumulation of debris. Heavy debris and mold like substance under ice machine in back of kitchen, accumulation around perimeter of dishwashing area.
Plumbing system in disrepair. Dishwasher not in use due to plumbing leak, triple sink has been set up.
Wall soiled with accumulated grease, food debris, and/or dust. Above pass through window on service line heavy accumulation of dust.
Aug 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
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 00ppm). Operator set up three compartment sink to sanitize. Repeat from 01-19-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator..
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. Fish that is clearly labeled to remove form reduced oxygen packaging prior to thawing is still under reduced oxygen packaging on front cooks line and in walk in cooler
No handwashing sign provided at a hand sink used by food employees. No hand washing signs in either mens or women's public restrooms.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm); Operator refilled bucket to achieve: Sanitizer Bucket (Quaternary 200ppm)
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.