FIRESTONE WOOD FIRED GRILLE
2224 BAY ST, Fort Myers FL 33901 · 239.334.3473
Last inspected Aug 25, 2026 · 10 visits since July 2023
MAR 25
APR 25
JAN 26
JUN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
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 barehand contact with lime garnish at rooftop bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 3 findings
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Waste line missing at soda gun holsters behind bar.
Marked exit/path to marked exit blocked. For reporting purposes only. Observed exit door near mop sink blocked by carts, the operator relocated the items.
Jun 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed keys and wallet above single service containers, the chef removed.
Food stored on floor. Observed container of oil stored on floor, the operator relocated item.
Jan 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise (110F - Hot Holding) in steam table, operator removed from steam table to reheat to 135F or above.
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. A copy of employee health reporting form was sent to the operator.
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed ready to eat crab cakes over raw pork in walk-in cooler. The chef moved the crab cakes to other shelf in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lemon butter sauce (108F - Hot Holding); wine butter sauce (111F - Hot Holding); rum butter sauce (109F - Hot Holding) front prep table steam table. The Chef is filling out Time As Public Health for Sauces.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed Chef Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104.
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. Emailed Chef Employee Reporting Form HR 5030-103.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Chef Time as Public Health form for Lemon Butter Sauce, Rum Butter Sauce and Wine Butter Sauce.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed Safe staff Certificates but original certificates was destroyed by Hurricane.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates in prep area not inverted.
Cove molding at floor/wall juncture broken/missing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen. The operator removed cell phone prep table.
Floor tiles missing and/or in disrepair.
In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
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 barehand contact with lime garnish at rooftop bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above heavy cream in walk in cooler. Operator moved items for proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice buildup in reach in cooler in martini bar: blue cheese stuffed olives (48F - Cold Holding); half and half (51F - Cold Holding). Operator moved items into walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile as damaged over cook line.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cloth used as a food-contact surface. Observed cloth in direct contact with sushi rice in reach in cooler.
Hole in or other damage to wall. Observed damage to walls and baseboards in prep area and cook line.
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimps in reach-in cooler across from cook line. The operator moved the raw chicken under the raw shrimp in reach-in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed manager DBPR Form HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
Equipment in poor repair. Observed walk-in cooler gasket torn.
Aug 1, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 27, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 dish machine at 0ppm chlorine. Establishment is to discontinue use of dish machine and use 3 compartment sink until proper sanitizer concentration can be achieved.
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.