SIP AND SIZZLE
2236 FIRST ST UNIT 107, Fort Myers FL 33901 · 239.850.9451
Last inspected Apr 28, 2026 · 4 visits since December 2024
DEC 24
DEC 25
APR 26
▲ GETTING WORSE
3 inspections, one direction. The current grade is the worst on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Containers of Butter (77F - Cold Holding) stored at room temperature next to the cook line. Operator stated the butter was stored at room temperature overnight. Operator discarded the butter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022019378 | Mar 16, 2022 | Jan 6, 2023 | $400 |
| 7--2021002095 | Jan 11, 2021 | Feb 23, 2021 | $200 |
Inspection history
4 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked an item of the floor then handled clean equipment without washing their hands. Employee removed the equipment to be sanitized and washed their hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Containers of Butter (77F - Cold Holding) stored at room temperature next to the cook line. Operator stated the butter was stored at room temperature overnight. Operator discarded the butter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Containers of Butter (77F - Cold Holding) stored at room temperature next to the cook line. Operator stated the butter was stored at room temperature overnight. Operator discarded the butter.
Handwash sink used for purposes other than handwashing. Observed an employee filling a container with water in the hand wash sink next to the cook line. Employee discarded the water.
Show the remaining 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels provided at the hand wash sinks next to the cook line and the bar area. Employee placed paper towels at the hand wash sinks.
Cutting board has cut marks and is no longer cleanable. All cutting boards on the cook line.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front of reach in cooler on cook line missing cover strip and is not non-absorbent, smooth, and easily cleanable.
Feb 17, 2026□ 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 equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front of reach in cooler on cook line missing cover strip and is not non-absorbent, smooth, and easily cleanable.
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Utensils stored in handwash sink at bar, the operator removed the utensils.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Observed no consumer advisory on day menu. The operator posted a consumer advisory during inspection until menu is corrected.
Carbon dioxide/helium tanks not adequately secured near soda mix area, the operator secured with a chain.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed main dish machine at 0ppm chlorine sanitizer. Attempted to run dish machine 3 times with no results. The establishment has a high temp dish machine at the bar which will be used until corrected. The operator showed proof technician will service today.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs stored in standing water at cook line,water temperature 90F. The operator removed the items and water.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Front of reach in cooler on cook line missing cover strip and is not non-absorbent, smooth, and easily cleanable.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed raw pork packaged using reduced oxygen method without proper label of production time and date.
Dec 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees.
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.