POPSTROKE BAR & RESTAURANT
5551 SIX MILE COMMERCIAL CT, Fort Myers FL 33912 · 239-323-4653
Last inspected Dec 4, 2025 · 11 visits since November 2023
MAR 24
AUG 24
NOV 24
JUL 25
DEC 25
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler housemade tomato pizza sauce (100F - Cooling) for 2.5 hours per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
What the inspector wrote — 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. All three dishwashers (Chlorine 0ppm), operator adjusted machine, chlorine 50ppm at all dish machines.
Handwash sink used for purposes other than handwashing. Small bar handwash sink used as dump sink. No dump sink available. Spoke with operator about using a temporary bucket or other receptacle for dumping drinks. Operator placed temporary bucket with strainer at station.
No paper towels or mechanical hand drying device provided at handwash sink on cook line. Operator replaced.
Spray bottle containing toxic substance not labeled. 2 under cook line handwash sink, 2 in mop sink area.
Jul 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 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. In small reach-in cooler front line: cut cantaloupe and fruit (50F - Cold Holding); cut watermelon (46F - Cold Holding); cut tomato salsa (47F - Cold Holding); housemade blue cheese dressing (54F - Cold Holding) stored overnight per operator served undercooked. Operator discarded all items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small reach-in cooler front line: cut cantaloupe and fruit (50F - Cold Holding); cut watermelon (46F - Cold Holding); cut tomato salsa (47F - Cold Holding); housemade blue cheese dressing (54F - Cold Holding) stored overnight per operator served undercooked. Operator discarded all items.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled on cook line, operator moved to triple sink for cleaning and sanitation.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) on cook line, operator discarded and refilled, 400ppm quaternary.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. In walk-in cooler raw tuna in reduced-oxygen packaging with label to remove, still sealed, fully thawed. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on cook line soiled with debris.
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. In walk-in cooler raw tuna in reduced-oxygen packaging with label to remove, still sealed, fully thawed. See stop sale. Operator discarded.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On front line, stored on shelf with and over food.
Aug 9, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. In in middle of bar, 2 under handwash sink on cook line.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. At far end outdoor service station closest to entrance to kitchen.
Aug 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler housemade tomato pizza sauce (100F - Cooling) for 2.5 hours per operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler housemade tomato pizza sauce (100F - Cooling) for 2.5 hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cook line coolers: reach-in cooler drawers, top parts of main line reach-in coolers, and small middle cooler, raw ground beef (52F - Cold Holding); raw beef (46F - Cold Holding); raw fish (45F - Cold Holding); cut tomatoes pico (49F - Cold Holding); cooked chicken (54F - Cold Holding); raw ground beef (47F - Cold Holding); raw fish (45F - Cold Holding) for approximately 1 hour per operator, due to air conditioning being in disrepair. Operator iced down foods, placed some in freezers, and transferred to working coolers all to rapidly cook and hold foods. Provided operator with time as a public health control form and discussed use. Operator called technician.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed housemade tomato pizza sauce cooling in closed, thick, plastic container.
Spray bottle containing toxic substance not labeled. In in middle of bar, 2 under handwash sink on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Sanitizer bucket on cook line underfilled, wet cloths out of solution. Operator filled the bucket to submerge cloths.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. On cook line under steam well Sanitizer Bucket (Quaternary 75ppm). Operator remixed to 150ppm.
Portable fire extinguisher gauge in red zone. For reporting purposes only. At far end outdoor service station closest to entrance to kitchen.
Mar 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 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. Dishwasher side bar (Chlorine 0ppm) after running and priming three times. Operator will send dishes to kitchen for prop cleaning and sanitizing.
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. In side bar, observed employee cutting ready-to-eat citrus garnishes. Spoke with employee, employee donned gloves before returning to work.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna and tuna tartar marked with asterisk, consumer advisory no asterisk as a reminder, no other marking to indicate served raw foods. Operator states foods are undercooked. Also digital menu on app, same items not indicated as raw. Repeat 11/8/2023.
No paper towels or mechanical hand drying device provided at handwash sink. Both main bar handwash sinks. Operator placed paper towels at both sinks.
No soap provided at handwash sink. Both main bar handwash sinks. Operator placed soap at both sinks.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soda gun hose soiled in side bar, in contact with ice in bin. Operator removed hose from ice.
In-use knife/knives stored in cracks between pieces of equipment. 3 on cook line, operator removed the knives.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. One on front line next to food and clean plates, one on dry storage rack above onions, operator moved both to proper storage.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna and tuna tartar marked with asterisk, consumer advisory no asterisk as a reminder, no other marking to indicate served raw foods. Operator states foods are undercooked.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets 100ppm quaternary at bar, drink service station.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At pass thru window bar side, housemade ranch dressing (51F - Cold Holding) for two hours per operator in ice bath. Operator moved to nearby reach-in cooler for quick cooling. Repeat 12/26/2023.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to main dishwashing machine in main kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed seared tuna and tuna tartar marked with asterisk, consumer advisory no asterisk as a reminder, no other marking to indicate served raw foods. Operator states foods are undercooked.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee hired more than 60 days handling food, no proof of training.
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.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles by cook line. Operator moved to proper location.
Silverware/utensils dried with a towel/cloth. Observed dishware being dried with a cloth in main dishwashing area. Spoke with operator about air drying of dishes.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets 100ppm quaternary at bar, drink service station.
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.