NEXT STOP BRUNCH
15260 MCGREGOR BLVD, Fort Myers FL 33908 · 239-935-6799
Last inspected Jul 8, 2026 · 7 visits since July 2023
AUG 24
NOV 24
JUL 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked egg 129F less than 4 hours. Operator added more hot water to baine marie.
Handwash sink used for purposes other than handwashing. Observed trash grabber stored inside handwash sink in dishwash area. Operator removed grabber.
No probe thermometer provided to measure temperature of food products.
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink next to three compartment sink. Educated operator on importance of having paper towels at hand wash sink. Operator placed paper towels at hand wash sink.
Jul 9, 2025Inspection 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 ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Breakfast sandwiches 110F hot hold less than 4 hours. Operator added time mark.
Handwash sink used for purposes other than handwashing. Observed cleaning chemicals stored in hand wash sink next to three compartment. Operator removed chemicals.
No paper towels or mechanical hand drying device provided at front service handwash sink and handwash sink next to three compartment sink. Educated operator on importance of having paper towels. Operator placed paper towels at hand wash sink.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. Handwash sink next to three compartment sink.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sandwich 109F hot hold less than 4 hours. Operator will use time as a public health control.
Handwash sink not accessible for employee use at all times. Observed hand wash sink next to three compartment sink blocked by eyewash kit.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to three compartment sink in back storage area. Educated operator on the importance of having paper towels at hand wash sink.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Breakfast sandwich 119F hot hold less than 4 hours. Operator turned up heating element.
Toxic substance/chemical improperly stored by food items. Operator removed chemical.
Handwash sink used for purposes other than handwashing. Observed cardboard box stored in hand wash sink next to three compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to three compartment sink in back storage area.
No soap provided at handwash sink. Front service hand wash sink. Operator provided soap at hand wash sink.
Bowl or other container with no handle used to dispense coffee.
Mar 28, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Jul 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
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.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dishwash area. Operator placed paper towels at hand wash 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.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris underneath three compartment sink.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back dishwash area. 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. Operator employee beverage on bottom shelf.
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.