COLDWATER OYSTER MARKET
5611 SIX MILE COMMERCIAL CT, Fort Myers FL 33912 · 239-220-5918
Last inspected Feb 19, 2026 · 9 visits since February 2024
MAY 24
OCT 24
MAR 25
OCT 25
FEB 26
▼ IMPROVING
5 inspections trending up, 32 points better than where it started.
Food with mold-like growth. See stop sale. In reach-in cooler at entrance to oyster bar, container of sour cream, in walk-in cooler container of cooked beets, both with mold like growth.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024069861 | Oct 3, 2024 | Jan 6, 2025 | $800 |
| 7--2024038551 | May 31, 2024 | Aug 8, 2024 | $360 |
Inspection history
9 visits, newest first
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Operator raw eggs stored over cooked salmon in walk in cooler. Operator placed raw eggs in proper location.
Spray hose at mop sink lower than flood rim of sink. Operator fixed hose.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator dumped out some solution and added more water.
Water not provided/shut off at employee handwash sink in Men's accessible restroom and employee restroom. Operator will replace batteries.
Show the remaining 7 findings ▾
Bowl or other container with no handle used to dispense corn.
Ceiling/ceiling tiles/vent soiled with accumulated dust above dishmachine.
Equipment and utensils not properly air-dried - wet nesting.
Ice buildup in reach-in freezer at bar entrance.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm.
Working containers of food removed from original container not identified by common name. Salt/sugar.
Oct 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Food with mold-like growth. See stop sale. In reach-in cooler at entrance to oyster bar, container of sour cream, in walk-in cooler container of cooked beets, both with mold like growth.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle right side bar soiled.
Handwash sink not accessible for employee use at all times. Filled with plastic containers near bar walk-in cooler.
Raw, in-shell clams/mussels/oysters from different original containers stored together prior to preparation for service in shared ice, at front oyster bar display.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At office entrance to bar.
Cutting boards have cut marks and are no longer cleanable on front oyster bar areas.
In-use ice scoop stored on soiled top of ice machine surface between uses.
Standing water in bottom of reach-in-cooler at entrance to oyster bar.
Stored food not covered. Ice for drinks in reach-in cooler by bar walk-in cooler.
May 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued due to adulteration of food product. Activated charcoal in sea salt on back dry storage rack.
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 oyster bar area, reach-in cooler middle with raw tuna, still in package, with label, fully thawed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on bar menu per operator served raw, not marked as raw.
Raw, in-shell clams/mussels/oysters from different original containers stored together in shared ice bin prior to preparation for service in oyster bar. Discussed with operator keeping oysters separated.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents over oyster bar, dry storage near office
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 oyster bar area, reach-in cooler middle with raw tuna, still in package, with label, fully thawed. See stop sale.
In-use ice scoop stored on soiled top of ice machine between uses.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Dry storage and dishwashing area shelves with rust that has pitted the surface.
Floor soiled/has accumulation of debris under cook line equipment, heavy accumulation of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, stove on cook line.
Stored food not covered. Ice in small chest freezer behind bar.
Oct 3, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 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 kitchen (Chlorine 0ppm) after running and priming three times. Operator purchased and replaced chlorine sanitizer at time of inspection.
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 Bar (Temperature 144F) after running three times.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beets in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tall silver reach-in cooler at entrance to kitchen, goat cheese (52F - Cold Holding); cooked potatoes (49F - Cold Holding); sliced cheese (51F - Cold Holding); housemade coleslaw (52F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler at entrance to kitchen, goat cheese (52F - Cold Holding); cooked potatoes (49F - Cold Holding); sliced cheese (51F - Cold Holding); housemade coleslaw (52F - Cold Holding) stored overnight per operator. See stop sale. Also in same cooler, cooked beef (51F - Cold Holding); raw chicken (51F - Cold Holding); raw tuna egg rolls (54F - Cold Holding) stored for two hours per operator. Operator moved to walk-in cooler for rapid cooling. Also in Drop in cooler across from fryer:; raw shrimp (57F - Cold Holding); raw calamari (47F - Cold Holding); cooked spinach dip (58F - Cold Holding); housemade coleslaw (57F - Cold Holding); cut tomatoes (62F - Cold Holding) for 2 hours per operator. Operator began icing down foods for quick cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu smoked salmon dishes served raw, not marked as raw.
No paper towels or mechanical hand drying device provided at handwash sink. Entrance to bar, front line near oyster station, kitchen by dishwashing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin bar service station.
Dry storage and dishwashing area shelves with rust that has pitted the surface.
Floor soiled/has accumulation of debris under cook line equipment, heavy accumulation of grease and food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, stove on cook line.
Standing water in bottom of tall silver reach-in-cooler at entrance to cook line.
Stored food not covered. Ice in small chest freezer behind bar.
May 31, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over ready to eat potatoes in walk-in cooler. The cook moved the ready to eat potato's to top shelf and raw steak beside the raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed corn beef (54F - Cold Holding); cooked potatoes (52F - Cold Holding) in reach-in cooler across from cook line. The owner discarded corn beef and cooked potatoes. Corrected On-SiteRepeat ViolationAdmin Complaint**
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn beef (54F - Cold Holding); cooked potatoes (52F - Cold Holding) in reach-in cooler across from cook line. The owner discarded corn beef and cooked potatoes.
Toxic substance/chemical improperly stored. Observed bottle of chemicals stored near utensils. The operator removed the bottle of chemicals.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not date marked.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The owner showed proof of order of chemical test strip.
No paper towels or mechanical hand drying device provided at handwash sink beside 3 compartment sink. The owner placed paper towels in paper towel dispenser.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The owner placed the oyster consumer Advisory at hostess stand.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean linens stored on floor on cook line.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed built up grease on stove top.
Standing water in bottom of reach-in-cooler across from deep frier.
Feb 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooler top across from service window was a one quart container of house made garlic butter made 24 hours prior at garlic butter (84 F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served. Not all tags marked with last date served.
Handwash sink not accessible for employee use at all times. Hand washing sink across from dish machine blocked with large trash can. Operator moved can
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on shelf of prep table with food storage. Operator moved drink
Floor soiled/has accumulation of debris. Heavy build up of food debris under cooking equipment on cooks line.
No handwashing sign provided at a hand sink used by food employees. Missing from bar hand washing sinks.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board across from 6 burner range.
Feb 7, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority3 Intermediate4 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 00ppm); operator set up Triple Sink (Chlorine 100ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat short ribs and potatoes. Operator moved all food to,proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooler top across from service window was a one quart container of house made garlic butter made 24 hours prior at garlic butter (84 F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooler top across from service window was a one quart container of house made garlic butter made 24 hours prior at garlic butter (84 F - Cold Holding)
Clam/mussel/oyster tags not marked with last date served. Not all tags marked with last date served.
Handwash sink not accessible for employee use at all times. Hand washing sink across from dish machine blocked with large trash can. Operator moved can
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in server station. Operator labeled bottle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on shelf of prep table with food storage. Operator moved drink
Floor soiled/has accumulation of debris. Heavy build up of food debris under cooking equipment on cooks line.
No handwashing sign provided at a hand sink used by food employees. Missing from bar hand washing sinks.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board across from 6 burner range.
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.