D'S DINER
4135 DR MLK JR BLVD #A 41, Fort Myers FL 33916 · 330-573-6502
Last inspected Jan 9, 2026 · 7 visits since December 2023
5 inspections trending up, 14 points better than where it started.
Open, operating and serving to public with an expired Division of Hotels and Restaurants license; 12/01/25.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Open, operating and serving to public with an expired Division of Hotels and Restaurants license; 12/01/25.
Cutting board has cut marks and is no longer cleanable at prep area.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has 4hours time marked for chopped lettuce and chopped tomatoes, not added to her written plan. Operator added chopped lettuce and chopped tomatoes in her written plan.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat hotdogs and bratwurst. Operator moved eggs to bottom shelf.
Carbon dioxide/helium tanks not adequately secured.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while portioning food.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed employee preparing food on cook's line without a hair restraint. Employee put hat on during inspection.
Plumbing system in disrepair. Observed water leaking from hand washing sink in back prep area due to crack in basin onto floor.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Operator with time as a public health control form via email and discussed process.
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked ground beef in metal pan next to flat top at 130F. Operator put onto flat top to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed sliced American cheese opened no date mark.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided Operator with time as a public health control form via email and discussed process.
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Observed employee chewing gum while preparing food on cook's line.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee change gloves without washing hands between opening reach in freezer and moving to handle ready to eat buns. Discussed proper hand washing practices with operator. Employee washed hands between changing gloves during inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer at 100+ ppm in sanitizer solution. Operator changed solution. Now reads 50 ppm chlorine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan blades in window by service counter with buildup of dust and debris.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting on wire rack across from three compartment sink.
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.