LIGHTHOUSE RESTAURANT
14301 PORT COMFORT RD, Fort Myers FL 33908 · 239.489.0770
Last inspected Dec 11, 2025 · 8 visits since September 2023
JUN 24
SEP 24
DEC 24
SEP 25
DEC 25
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw meat at drawer reach in coolers at cook line. Operator switched all raw seafood to one side and meats on other side.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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. Educated operator on proper concentration of sanitizer. Operator called technician.
Toxic substance/chemical improperly stored on top of ice machine. Educated operator on importance of proper storage of chemicals. Operator removed chemical.
Oyster tags not marked with last date served.
Bowl or other container with no handle used to dispense spices. Operator removed cups.
Ice buildup in ice cream reach-in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed employee beverage.
Wiping cloth sanitizing solution stored on the floor. Operator placed sanitizer bucket on shelf.
Working containers of food removed from original container not identified by common name. Water spray bottle at cook line. Operator labeled bottle.
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
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. Observed chlorine concentration at 0 ppm at bar. Note: operator in the process of fixing. Establishment will use working dish machine in kitchen until fixed at bar.
Nonfood-grade bags used in direct contact with jalapenos. Operator placed pepoers in food grade container.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ricotta cheese 56F cold hold and raw beef 49F cold hold less than 4 hours. Operator double panned with ice. Observed Raw sword 58F cold hold, raw beef 59F cold hold less than 4 hours. Operator placed bags of ice on top.
Toxic substance/chemical improperly stored on top of ice machine. Operator removed chemicals.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to fill pitcher with water. Observed red bucket stored in hand wash sink facing stage at bar.
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.
Food not stored at least 6 inches off of the floor. Observed box of frozen chicken egg rolls and box of frizen seabass stored in floor in walk in freezer.
Ice scoop handle in contact with ice.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 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. Observed chlorine concentration 0 ppm. Operator primed sanitizer. Rechecked concentration 100 ppm.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to outside ice machine.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar facing singer stage.
Floor area in front of soda machine in kitchen covered with standing water. Operator mopped floor.
Stored food not covered. Observed shrimp and fish not covered in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Bar.
Wiping cloth sanitizing solution stored on the floor.
Working containers of food removed from original container not identified by common name. Flour container. Operator labeled container.
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Container of medicine improperly stored on shelving near food items. Operator removed medicine.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat peppers/onions. Operator switched raw to bottom shelf.
Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink at end of cook line. Educated operator on importance of hand wash only. Operator removed pitcher.
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense Parmesan cheese.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris underneath dishmachine. Educated operator on keeping dishwasher area clean.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Water leaking from pipe underneath three compartment sink.
Jun 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with herbs in walk in cooler. Educated operator on importance of using food grade containers. Operator switched herbs into food grade containers.
Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink at end of cook line. Educated operator on importance of hand wash sink only. Operator removed water pitcher.
Oyster tags not marked with last date served. Operator wrote last date served on tags.
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in back food prep area. Operator fixed soap dispenser.
Floor soiled/has accumulation of debris underneath dishmachine.
Food not stored at least 6 inches off of the floor in walk-in freezer. Observed boxes of food and chef's pies. Educated operator on storing foods off of floor. Operator had employee fix and move everything off of floor.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line. Educated operator on importance of having hand wash sign. Operator placed hand wash sign at hand wash sink.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator added more chlorine. ReChecked concentration at 50 ppm.
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate7 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 employee sprinkling topping with barehands onto plates of food. Educated employee. Employee put on gloves.
Nonfood-grade bags used in direct contact with herbs. Educated operator on using food grade container. Operator switched to food grade container.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated employees. Employees washed hands.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
Handwash sink used for purposes other than handwashing. Observed pitcher of water stored in hand wash sink at end of cook line. Educated operator on hand wash only. Operator removed pitcher.
Bowl or other container with no handle used to dispense sugar. Operator removed cup.
Employee with no hair restraint while engaging in food preparation. Cooks.
Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer.
In-use wet wiping cloth/towel used under raw oyster cutting board. Educated operator on not using wet wiping cloth.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100ppm.
Sep 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate10 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of sausage gravy rusted and one 6lb can of artichoke quarters dented. Operator discarded cans.
Nonfood-grade bags used in direct contact with herbs in walk in cooler..
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw meat at drawer reach in coolers at cook line. Operator switched all raw seafood to one side and meats on other side.
Toxic substance/chemical improperly stored. Observed cleaning chemical stored on top of ice machine. Operator removed chemical.
Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as a dump sink.
Spray bottle containing toxic substance not labeled. Side wait station. Operator labeled bottle.
Accumulation of debris on top of warewashing machine.
Bowl or other container with no handle used to dispense spice. Educated operator on having scoops with handles. Operator removed cup.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator took fish out of packages.
Covered waste receptacle not provided in women's bathroom.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
In-use wet wiping cloth/towel used under oyster opener cutting board.
Nonfood-contact surface soiled with dust. Walk in cooler fan guards.
Old labels stuck to food containers after cleaning.
Open dumpster lid.
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.