VERANDA
2122 2ND ST, Fort Myers FL 33901 · 239-275-6700
Last inspected Jun 22, 2026 · 7 visits since February 2024
APR 24
DEC 24
MAY 25
APR 26
JUN 26
— STEADY
5 inspections within 19 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (45F - Cold Holding) in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (45F - Cold Holding) in walk in cooler.
Handwash sink used for purposes other than handwashing. Observed foil pans in handwash sink near dish machine. The operator removed the items.
Identity of food or food product misrepresented. Observed menu states "Gulf Shrimp", the shrimp being used is not identified by the manufacturer as Gulf Shrimp. The label states "Farm Raised, Product of India". The establishment updated on portion of the menu but still remains under some dishes, an administrative complaint has already been submitted.
No paper towels or mechanical hand drying device provided at handwash sink at end of cook line.
Show the remaining 2 findings ▾
No soap provided at handwash sink at end of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fans in walk in cooler covered in dust.
Jun 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Identity of food or food product misrepresented. Observed menu states "Fresh Blue Crab Cakes", the crab being used is from a can labeled "Crab Hand Picked Pasteurized Crabmeat". Observed menu states "Gulf Shrimp", the shrimp being used is not identified by the manufacturer as Gulf Shrimp. The label states "White Shrimp farm Raised, Product of India".
No paper towels or mechanical hand drying device provided at handwash sink at end of cook line.
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. Emailed copy of health reporting agreement.
No soap provided at handwash sink at end of cook line.
Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop for cornmeal.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cell phones stored over prep table.
Apr 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw mahi stored in walk in cooler that has been thawed in reduced oxygen packaging bearing the label remove before thawing. The operator discarded the fish.
Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign located near server wait station and may not be visible to all consumers, no advisory on menu.
Identity of food or food product misrepresented. Observed menu states "Fresh Blue Crab Cakes", the crab being used is from a can labeled "Crab Hand Picked Pasteurized Crabmeat". Observed menu states "Gulf Shrimp", the shrimp being used is not identified by the manufacturer as Gulf Shrimp. The label states "White Shrimp farm Raised, Product of India".
No paper towels or mechanical hand drying device provided at handwash sink at end of cook line.
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. Emailed copy of health reporting agreement.
No soap provided at handwash sink at end of cook line.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop for cornmeal.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cell phones stored over prep table.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat food cheese compound in stand up reach-in cooler in kitchen. The manager discarded the cheese compound in stand up reach-in cooler.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Ice scoop handle in contact with ice in bar.
In-use tongs stored on equipment door handle between uses. The manger removed the tongs from oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Stored food not covered. Observed raw lamb chops uncovered in stand up reach-in cooler on cook line. The manager covered the raw lamb chops with plastic wrap.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area above 3 compartment sink.
Dec 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal over raw scallops and raw salmon in reach-in cooler across from cook line. The chef moved the raw veal to bottom shelf in reach-in cooler beside the raw salmon.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
Spray bottle containing toxic substance not labeled in bar.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Floor tiles missing and/or in disrepair.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.
Standing water in bottom of reach-in-cooler beside cook line.
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in stand up reach-in cooler in kitchen. The operator placed ice on raw beef.
Handwash sink not accessible for employee use at all times. Observed plastic plates in handwashing sink near dishwashing machine. The operator removed plates from handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (spaghetti) in reach-in cooler beside cook line. The operator removed the personal food from reach-in cooler.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under the cutting board.
Standing water in bottom of reach-in-cooler beside cook line.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The operator removed handle from in container.
In-use wet wiping cloth/towel used under cutting board. The operator removed wiping cloth under cutting board.
No handwashing sign provided at a hand sink used by food employees on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. The cook removed open drink from stand up reach-in cooler.
Wiping cloth sanitizing solution stored on the floor on cook line. The cook doubled bucketed sanitizer bucket.
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.