HEADPINZ FT MYERS
14513 GLOBAL PARKWAY, Fort Myers FL 33913 · 239-302-2155
Last inspected Aug 20, 2026 · 14 visits since November 2023
JUL 24
SEP 24
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 31 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 40 on ceiling front service line in kitchen. 7 on ceiling dishwashing area. 20 on ceiling in dry storage mop sink area. 5 in pinboys service bar ceiling. Repeat 11/2/2023
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024041656 | Jul 18, 2024 | Aug 8, 2024 | $800 |
| 7--2023062821 | Nov 2, 2023 | Dec 4, 2023 | $400 |
| 7--2016052660 | Nov 10, 2016 | Nov 22, 2016 | $200 |
Inspection history
14 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 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 main bar (Chlorine 0ppm) after running, operator unable to prime sanitizer, called technician and discontinued use.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, dust accumulated on vents.
Old labels stuck to food containers after cleaning. Near sea.
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 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 main bar (Chlorine 0ppm) after running, operator unable to prime sanitizer, called technician and discontinued use.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Main walk-in cooler sour cream (44F - Cold Holding); mozzarella (44F - Cold Holding); cooked meatballs (46F - Cold Holding); raw beef (45F - Cold Holding); milk (46F - Cold Holding); raw chicken (45F - Cold Holding); housemade queso with dairy (50F - Cold Holding); for 2 hours 30 minutes per operator after opening and prep. Operator opened attached walk-in freezer door for rapid cooling, iced foods and called technician. Also front pizza prep case cooked beef meatballs (56F - Cold Holding); mozzarella (52F - Cold Holding), unit just turned on after one hour. Operator removed all foods to different cooler rapid cooling.
Toxic substance/chemical improperly stored. Over dishwashing machine, next to clean silverware. Operator removed all to chemical storage.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker.
Handwash sink used for purposes other than handwashing. Painting tray in handwash sink by ice machine. Operator cleared for use.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen, dust accumulated on vents.
Food stored on floor in walk-in freezer. Bags ice and boxes food.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven.
Old labels stuck to food containers after cleaning. Near sea.
Feb 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line long reach-in cooler left; cut tomatoes (45F - Cold Holding); sour cream (44F - Cold Holding); housemade coleslaw (47F - Cold Holding); cooked chicken (49F - Cold Holding); shredded cheddar cheese (48F - Cold Holding) stored overnight per kitchen manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line long reach-in cooler left; cut tomatoes (45F - Cold Holding); sour cream (44F - Cold Holding); housemade coleslaw (47F - Cold Holding); cooked chicken (49F - Cold Holding); shredded cheddar cheese (48F - Cold Holding) stored overnight per kitchen manager.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling vents over dry storage back of kitchen.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 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 0ppm) in main bar, operator discontinued use for triple sink at bar, already set up, 50ppm chlorine..
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in protein walk-in cooler. Operator moved beef above chicken for proper storage.
Handwash sink not accessible for employee use at all times. In pizza prep area, sink blocked by wiping cloth bucket. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in cooler door, cook line drawers soiled, employee began cleaning immediately.
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 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. In walk-in cooler raw chicken and raw ground beef over ready-to-eat cooked rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach-in cooler top by bar: ham (53F - Cold Holding); cooked chicken (54F - Cold Holding); oozed pork sausage (50F - Cold Holding); mozzarella cheese (48F - Cold Holding) for 3 hours per operator. Operator voluntarily discarded all products
Toxic substance/chemical improperly stored. In main bar, triple sink area chemicals stored with bottles alcohol for consumption on speed rail. Operator separated all foods for proper storage.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in main kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food over bar garnish in beer walk-in cooler. Operator removed personal items.
Jul 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in coolers soiled with accumulated dust.
Jul 18, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Front right side bar area 12 observed. In kitchen front line across from cook line 10 observed. Back dry storage area racks, 15 observed. Side prep area behind pizza oven, near walk-in cooler 20 observed. In unused "pinboys" bar, approximately 40 observed. At vip bar, 20 on ceiling and 20 around drain at far left corner under counter.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler, deli turkey ambient cooling, packed densely in plastic containers. Spoke with operator about spreading out packets to allow for faster ambient cooling.
Handwash sink used for purposes other than handwashing. In corner prep area near walk in cooler and at entrance to large main bar, used as dump sink for ice.
No paper towels or mechanical hand drying device provided at handwash sink in pizza prep area.
No soap provided at handwash sink in pizza prep area, far end large main bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in coolers soiled with accumulated dust.
Single-service articles improperly stored. Coffee filters stored uncovered on front line. Operator placed in plastic bags.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler soiled with accumulated dust.
Jan 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 6 high priority.
6 High priority2 Intermediate5 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 Main Kitchen(Chlorine 0ppm).
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 40 on ceiling front service line in kitchen. 7 on ceiling dishwashing area. 20 on ceiling in dry storage mop sink area. 5 in pinboys service bar ceiling. Repeat 11/2/2023
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Left side reach-in cooler drop in unit:; sour cream (45F - Cold Holding); shredded cheddar cheese (50F - Cold Holding); housemade coleslaw (45F - Cold Holding); cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding) stored overnight per operator. Repeat 11/2/2023.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left side reach-in cooler drop in unit:; sour cream (45F - Cold Holding); shredded cheddar cheese (50F - Cold Holding); housemade coleslaw (45F - Cold Holding); cut lettuce (45F - Cold Holding); cut tomatoes (45F - Cold Holding) stored overnight per operator. Spoke with operator about time as a public health control and provided operator with form.Repeat 11/2/2023
Toxic substance/chemical improperly stored. Under prep counter between walk-in coolers with clean equipment. 2 bottles sanitizer tablets and a bottle of chemicals stored on top of ware washing machine, contamination may occur. Sanitizer buckets stored under both prep tables with food for public and clean equipment. Operator moved chemicals to proper storage. Repeat 11/2/2023.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) on cook line. Operator disposed ofthe chemicals.
No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed paper towels at sink.
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. Observed one signed employee reporting agreement, the rest unavailable at time of inspection. Spoke with operator about keeping files available for routine inspection. Repeat 11/2/2023.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine in kitchen with heavily accumulated mold like substance.
Carbon dioxide/helium tanks not adequately secured. 3 in back kitchen dry storage, operator secured the tanks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink over single service cups on front line. Drinks under prep counters between walk-in coolers next to clean equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler soiled with accumulated dust.
Single-service articles improperly stored. Boxes napkins on floor in kitchen by side entrance from main bar. Operator moved to proper storage.
Nov 3, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter addded, no vacuum breaker left side.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
Nov 2, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 small flying insects under prep sink far end barto left of main entrance. 150 flying inside main entrance to kitchen from front of establishment, located on ceiling and cardboard box shelves of expo line. Main kitchen pinboys exit area 20 observed. Dry storage racks back of kitchen 25 observed. 5 at VIP bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cook line left drop in cooler:; cut tomatoes (46F - Cold Holding); shredded cheese (48F - Cold Holding); sour cream (49F - Cold Holding); cut lettuce (50F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left drop in cooler:; cut tomatoes (46F - Cold Holding); shredded cheese (48F - Cold Holding); sour cream (49F - Cold Holding); cut lettuce (50F - Cold Holding) stored overnight per operator.
Toxic substance/chemical improperly stored. Cook line, chemical stored with tortillas right side under counter. Chemicals over cutting board, next to bread and single service articles left side line.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter addded, no vacuum breaker left side.
Handwash sink used for purposes other than handwashing. VIP bar handwash sink used as dump sink.
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Dipper basket in standing water 69F by fryers.
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.