WICKIES LIGHTHOUSE RESTAURANT
362 PERIWINKLE WAY, Sanibel FL 33957
Last inspected Jul 15, 2026 · 8 visits since April 2024
JUL 24
DEC 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single 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 to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $395
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025057166 | Jul 17, 2025 | Oct 27, 2025 | $75 |
| 7--2022030519 | May 9, 2022 | Jul 7, 2022 | $160 |
| 7--2017034357 | Jun 6, 2017 | Jul 31, 2017 | $160 |
Inspection history
8 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while wearing gloves and then proceeded to handle clean and sanitised dishes without a glove change and proper hand washing. Discussed with operator proper handwashimg and glove change.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs stored over salmon in reach in drawers on cooks line. Observed operator correct violations in order to meet inspection standards.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler 9 quarts conch soup with a preparation date of 07-06-2026; exceeding 7 day date marking requirements
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler 9 quarts conch soup with a preparation date of 07-06-2026; exceeding 7 day date marking requirements
Show the remaining 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On wait station counter sliced watermelon (58 F - Cold Holding), per operator less than one hour. Operator placed in deep pans inside ice bath to cool and properly cold hold.
Food-contact surface soiled with food debris, mold-like substance or slime. Build up of food debris on can opened in prep kitchen.
Dec 16, 2025Inspection 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. On cooks line reach in cooler and in walk in cooler was 6.25 lbs of Ahi Tuna bearing a label to remove from packaging prior to thawing that was completely thawed and still packages under vacuum.
Spray/squeeze bottle containing toxic substance not labeled. Squeeze bottle of bleach not labeled at dish table.
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. On cooks line reach in cooler and in walk in cooler was 6.25 lbs of Ahi Tuna bearing a label to remove from packaging prior to thawing that was completely thawed and still packages under vacuum.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on prep table in kitchen area.
Jul 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line diced tomatoes (58 F - Cold Holding); sausage (63 F - Cold Holding); pancake batter (73 F - Cold Holding) per operator food is only out for breakfast 8:00 - 11:00 AM and discarded. Provided operator with Time As Control form and discussed procedure. This is a repeat violation from previous inspection dated 12-04-2024
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Hand sink at dish table used as dup sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tartare not designated as being served raw on menu. Operator began making menu item with asterisk.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on plate in pantry station. Operator moved phone and sent plate to be washed.
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On back counter of cooks line sausage (67 F - Cold Holding); pooled eggs (62 F - Cold Holding), per operatpr food had been placed on line 2 hours prior. Operator placed food i to ice bath to rapidly cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance at ice chute of Island Oasis drink machine.
Records/documents for required employee training do not contain all of the required information. Certificates missing date of training, who performed training and certified food manager's certificate number.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on shelf of cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial water bottle in reach in cooler on cooks line. Operator removed.
Jul 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 6 high priority.
6 High priority0 Intermediate1 Basic
Show 7 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. Dish machine (chlorine 00ppm). Operator set up three compartment sink for ware washing.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating at pantry station and then continued to work with food without changing gloves and washing hands. Discussed with operator and observed hand washing and glove change.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lobster stored over ready to eat short rib sauce. Operator moved food to proper storage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk in cooler was 2 quarts of house made scallops sauce dated 06-20 on 07-02, exceeding seven (7) shelf life.
Stop Sale issued due to food not being in a wholesome, sound condition. In walk in cooler was 2 quarts of house made scallops sauce dated 06-20 on 07-02, exceeding seven (7) shelf life.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hollandaise sauce (119 F - Hot Holding). Operator heated Hollandaise sauce (144 F - Hot Holding)
Employee eating while preparing food. Employee eating in pantry station.
May 7, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine..
Apr 9, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority7 Intermediate12 Basic
Show 24 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cooks line eat food with bare hands and fail to wash hands prior to returning to work. Discussed with employee and observed proper hand washing.
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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/. Establishment is open, operating and serving the public.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over ready to eat green beans in reach in cooler on cooks line. Operator moved food to proper storage.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee preparing food and then wiped gloves on wiping cloth to remove food debris. Discussed with operator the need for glove change when soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic butter (53 F - Cold Holding) per operator butter had been out of refrigeration less than two hours. Operator iced down butter to rapidly chill.
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 to operator
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon offered on breakfast menu and not designated as raw. Operator began to mark menus with asterisk
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine..
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
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 with form
No soap provided at handwash sink. No soap at hand washing sink on cooks line.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided operator with DBPR Form HR 5025-131 Oyster Advisory
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Back prep/dish area.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in back,prep/dish area is painted wood and wood is both water damaged and has pealing paint.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Dink on top of ice tea brewer.
Employee eating in a food preparation or other restricted area. Observed employee eating on cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored in cooler on cooks line. Operator removed
Employee with no hair restraint while engaging in food preparation. One employee preparing food on cooks line without a hair restraint. Operator provided hat.
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. No cove molding at back wall behind food storage shelves and reach in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's stored in 90 F water on cooks line.
No Heimlich maneuver/choking sign posted. Provided operator with DBPR poster.
No handwashing sign provided at a hand sink used by food employees. No hand wash sign at hand sink next to three comp sink or at hand washing sink on cooks line.
Soiled dry wiping cloth in use. On back prep table.
Unprotected ice machine in a customer/nonsecure area. Ice machine located outside back of building not secured and protected from cross contamination by others.
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.