DOWNTOWN SOCIAL HOUSE
1406 HENDRY ST, Fort Myers FL 33901 · 239.337.7646
Last inspected Jun 11, 2026 · 7 visits since July 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese dip (122F - Hot Holding); cooked chicken (112F - Hot Holding); in steam table. The operator turned up the temperature.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026037783 | Apr 17, 2026 | Jul 27, 2026 | $200 |
Inspection history
7 visits, newest first
Nothing was found. The inspector recorded no violations at all.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (50F - Cold Holding); mozzerella (52F - Cold Holding); shredded cheese (48F - Cold Holding); Prosciutto (50F - Cold Holding) in reach in coolers on cook line. The operator states has been in for less than 2 hours and closed lids to retain cold.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad (50F - Cold Holding); mozzerella (52F - Cold Holding); shredded cheese (48F - Cold Holding); Prosciutto (50F - Cold Holding) in reach in coolers on cook line. The operator states has been in for less than 2 hours and closed lids to retain cold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese dip (122F - Hot Holding); cooked chicken (112F - Hot Holding); in steam table. The operator turned up the temperature.
No soap provided at handwash sink at cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
In-use tongs stored on equipment door handle between uses. Operator moved items for proper storage.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun nozzle on soda gun at inside bar.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle at hand wash sink in inside bar.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. Observed sanitizer bucket in hand wash sink at front bar. Operator moved item for proper storage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator moved drink from over reach in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Floor area(s) covered with standing water. Observed standing water on floor of 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.