TONYS NY DANIELS
6900 DANIELS PKWY A3, Fort Myers FL 33912 · 239-362-0604
Last inspected Aug 10, 2026 · 9 visits since September 2023
MAR 25
APR 25
OCT 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2022019279 | Mar 15, 2022 | May 11, 2022 | $160 |
Inspection history
9 visits, newest first
Aug 10, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Dishmachine not designed for sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization. Operator has a triple sink with quaternary 150ppm set up, will sanitize dishware and understands dish machine is not built with a sanitation step.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of debris in ceiling vent by pizza oven,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with heavy dust accumulation. Small fans by pizza prep area with heavy accumulation.
Feb 17, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
Nonfood-grade basting brush used in food.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed frozen portioned lasagna not date marked.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in front display case cheesecake marked 10/17/2025 or 10/18/2025, cream cheese parfait marked 10/17/2025 or 10/15/2025, per operator prepared and frozen over 2 days, pulled from freezer on day listed, today is 10/23/2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed in front display case cheesecake marked 10/17/2025 or 10/18/2025, cream cheese parfait marked 10/17/2025 or 10/15/2025, per operator prepared and frozen over 2 days, pulled from freezer on day listed, today is 10/23/2025.
Stop Sale issued on time/temperature control for safety food due to time/temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed by pizza oven housemade tomato sauce and fresh garlic in oil marked as taken out of temperature control for 6 hours, 4 hour limit has passed. Also 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. See stop sale. Observed pizza by the slice at front counter with no time marking, operator unable to determine time pizza was out of temperature control.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed by pizza oven housemade tomato sauce and fresh garlic in oil marked as taken out of temperature control for 6 hours, 4 hour limit has passed.
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. See stop sale. Observed pizza by the slice at front counter with no time marking, operator unable to determine time pizza was out of temperature control.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings cooling in walk-in cooler densely packed in covered, plastic containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in prep area with accumulation of soil residues.
Food stored on floor. Walk-in cooler cans soda, bottles water, boxes mozzarella.
Apr 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 8, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https:// www2.myfloridalicense.com/hotels-restaurants/ restaurant is now under the ownership of BRAILEY FOODS LLC Priority: High Priority
Observed: Carbon dioxide/helium tanks not adequately secured. 2 in back of kitchen, operator chained. Priority: Basic
Observed: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vent, fan in back kitchen. Priority: Basic
Observed: In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored against wall next to handwash sink. Priority: Basic
Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on coolers. Priority: Basic
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. Black plastic trash bag used to store 4 pre cooked pizza crusts in walk-in cooler. Operator removed from bag.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw chicken over raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter next to pizza oven fresh garlic in oil (84F - Cold Holding) for 3 hours per operator. Discussed updating time as a public health control form with operator. Also in front reach-in cooler display case, packaged cheesecake slices (54F - Cold Holding) for 90 minutes per operator. Operator closed front of display case.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddle on top of soiled pizza oven. Operator hung the paddle.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Cheesecake, cannoli and brownies in front display case packed on site, missing proper labeling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Covered waste receptacle not provided in women's bathroom. Observed at unisex restroom. Educated the operator. Operator placed lid on the waste receptacle.
Employee with no hair restraint while engaging in food preparation. Observed employee at cookline. Employee placed hair restraint over their head.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handles touching at salt and sugar containers. Operator removed the handle from touching.
Sep 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic trash bag used to store cooked pizza dough.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table:; ham (50F - Cold Holding); cooked pork and beef meatballs (54F - Cold Holding); cooked pork sausage (49F - Cold Holding); Mozzarella (49F - Cold Holding) for two hours per operator during busy lunch rush. Top part of cooler has remained open, located across from Pizza over. Spoke with operator about using time as a public health control for these items during busy service where lid cannot be closed between orders.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in back kitchen soiled with accumulation of food debris
Floor soiled/has accumulation of debris. Food debris accumulation under triple sink.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled top of pizza oven.
Wall soiled with accumulated grease, food debris, and/or dust behind fryer in back of kitchen.
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.