OAK HOUSE BAR & GRILLE
17519 WINDING OAK LN, North Fort Myers FL 33917 · 239-444-7337
Last inspected Aug 13, 2026 · 3 visits since September 2025
3 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
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. Provided DBPR clean up instructions via email to supplement locations bodily fluid disposal kit.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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. Provided DBPR clean up instructions via email to supplement locations bodily fluid disposal kit.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with clear liquid on top of hot holding cabinet. Operator labeled Sanitizer.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed pack of chewing gum stored on top of hot holding cabinet on cook's line. Operator removed item.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee on line wearing watch on wrist while labeling food on cook line. Employee removed watch during inspection.
Show the remaining 1 finding ▾
No Heimlich maneuver/choking sign posted. Provided DBPR Choking poster via email.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observed raw salmon thoroughly thawed in reduced oxygen packaging commercial packaging on cook line and in walk in cooler. Operator discarded salmon 10 pieces.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed temperature at 169.3F using state issued measuring device.
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. Observed raw salmon thoroughly thawed in rop commercial packaging on cook line and in walk in cooler. Operator discarded salmon.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on lower oven handles. Operator removed tongs.
Nothing was found. The inspector recorded no violations at all.
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.