CONNOR STEAK & SEAFOOD
10076 GULF CENTER DR, Fort Myers FL 33913 · 239.267.2677
Last inspected Apr 1, 2026 · 13 visits since July 2023
MAR 24
AUG 24
DEC 24
AUG 25
MAR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects on dry storage rack near riser room in back prep kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025066800 | Aug 12, 2025 | Sep 25, 2025 | $400 |
| 7--2024058787 | Aug 19, 2024 | Oct 31, 2024 | $200 |
| 7--2017036275 | Jun 25, 2017 | Aug 8, 2017 | $200 |
Inspection history
13 visits, newest first
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 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. Observed chlorine concentration at 0 ppm at bar. Operator called technician.
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 working with soiled dishes and then not washing hands before working with clean dishes. Educated operator. Operator educated employee. Employee wash hands
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit.
Handwash sink used for purposes other than handwashing. Observed soiled spoon inside handwash sink at end of cook line. Operator removed spoon.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature on plate surface 136F. Operator called technician.
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. Operator completed form.
Cutting board has cut marks and is no longer cleanable at cook line. Educated operator on replacing cutting board.
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. Operator discarded employee beverage.
Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying.
Floor area in dishwash area covered with standing water.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed prewash and rinse gauges not functioning.
Old labels stuck to food containers after cleaning. Operator removed labels.
Open dumpster lid. Operator closed lid.
Working containers of food removed from original container not identified by common name. Steak season.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable on cook lines.
Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler.
Aug 12, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked eggs and raw beef over cooked roast beef in walk-in cooler - operator separated all foods for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left of meat carving station fryer reach-in cooler,; buttermilk (60F - Cold Holding); cooked lamb (52F - Cold Holding); raw chicken (57F - Cold Holding); raw fish (58F - Cold Holding); cooked brussels sprouts (47F - Cold Holding) for 1 hour 45 minutes per operator. Operator removed all foods to main walk-in cooler for rapid cooling and called technician.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By dishwashing area double door warmer left: cooked beef jus (119F - Hot Holding) for just under 2 hours per operator. Operator returned to stovetop for rapid reheating.
Cutting board has cut marks and is no longer cleanable on cook lines.
Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler.
Dec 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area.
Cutting board has cut marks and is no longer cleanable on cook line, multiple boards.
Equipment in poor repair. Torn gaskets on reach-in coolers on cook line.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority0 Intermediate3 Basic
Show 7 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 144F). Operator restarted and set up machine, reinstalled curtains, heat strip changed color at 160+. Technician arrived at time of inspection to service machine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler sour cream (45F - Cold Holding); housemade blue cheese dressing (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked quinoa (47F - Cold Holding); cooked andouille sausage (48F - Cold Holding) per operator less than two hours after cleaning with door open. Operator opened door to attached walk-in cooler 41F or below and called technician.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line center steam well, cooked mashed potatoes (122F - Hot Holding); cooked mushrooms (128F - Hot Holding); housemade tomato sauce (118F - Hot Holding); butter sauce (125F - Hot Holding) for 2 hours per operator. Operator stirred and all foods reached between 137F and 145F.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area.
Cutting board has cut marks and is no longer cleanable on cook line, multiple boards.
Equipment in poor repair. Torn gaskets on reach-in coolers on cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in bar area.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack on dinner menu per operator served raw, not marked as raw.
Aug 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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 146F) after running three times. Operator called a technician and set up manual sanitation in triple sink, 200ppm quaternary.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects on plastic dry storage shelving against wall of walk-in cooler for beer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side grill station reach-in cooler raw chicken (51F - Cold Holding); raw ground beef (50F - Cold Holding); cooked rice (51F - Cold Holding); cut tomatoes salsa (54F - Cold Holding); goat cheese (53F - Cold Holding) for two hours per operator. Operator moved to walk-in cooler for rapid cooling.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack on dinner menu per operator served raw, not marked as raw.
Accumulation of debris on top of warewashing machine.
Mar 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler top to left of grill raw beef (47F - Cold Holding) for 90 minutes per operator. Operator divided beef into smaller container, below fill line, and place top portion into reach-in cooler for quick cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb by dishwashing machine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 15 food handlers employed more than 60 days, three of them cooks - Zach, William, Hunter, no proof of food-handler training.
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. Employees hired after February 2022, no proof of health agreement at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter with a four hour timer set on service line, not time as a public health control written plans. Repeat 10/31/2023
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents above entrance to beer walk-in cooler. Dust and debris on attached electrical cords hanging from ceiling in back prep kitchen. Repeat 10/31/2023
Equipment and utensils not properly air-dried - wet nesting.
Nov 2, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags.
Oct 31, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects on dry storage rack near riser room in back prep kitchen.
Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags.
No soap provided at handwash sink in middle of cook one. Operator placed soap at the sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. With time stamps, no written plan: at bar, blue cheese stuffed olives. At expo line service side sour cream, shredded cheese, cooked apples, sour cream based sauce. Provided operator with time as a public health control form and explained use. Operator began filling out at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in main and back kitchen areas.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary less than 100ppm) in back prep kitchen. Operator discarded solution. Repeat 7/27/2023.
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cut out: fish (64 F - Cold Holding); beef (58 F - Cold Holding) per operator food had been out less than three hours. Operator immediately ice down food to rapidly chill.
Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served.
Soiled dry wiping cloth in use. On cooks line. Operator removed cloth.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Operator called technician to repair.
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.