Coldwater Oyster Market
Last inspected: Feb 19, 2026
41
Score
The health department has logged 11 inspections at Coldwater Oyster Market, the earliest from 2022. On Feb 19, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The latest visit found seven violations, down from eight violations the time before.
High Priority - Raw animal food stored over/not properly separated comes up most often, recorded four times in the inspection record.
Compared to other Fort Myers restaurants (averaging 81), there's room to close the gap. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Operator raw eggs stored over cooked salmon in walk in cooler. Operator placed raw eggs in proper location. **Corrected On-Site**
08A-05-6
High Priority - Spray hose at mop sink lower than flood rim of sink. Operator fixed hose. **Corrected On-Site**
29-37-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Operator dumped out some solution and added more water. **Corrective Action Taken**
41-27-4
Intermediate - Water not provided/shut off at employee handwash sink in Men's accessible restroom and employee restroom. Operator will replace batteries. **Corrective Action Taken**
27-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm.
21-07-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Ice buildup in reach-in freezer at bar entrance.
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Ceiling/ceiling tiles/vent soiled with accumulated dust above dishmachine.
36-34-5
Basic - Bowl or other container with no handle used to dispense corn.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar.
02D-01-5
41
Oct 8, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Food with mold-like growth. See stop sale. In reach-in cooler at entrance to oyster bar, container of sour cream, in walk-in cooler container of cooked beets, both with mold like growth.
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle right side bar soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Filled with plastic containers near bar walk-in cooler.
31A-09-4
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers stored together prior to preparation for service in shared ice, at front oyster bar display.
01C-07-4
Basic - Stored food not covered. Ice for drinks in reach-in cooler by bar walk-in cooler.
08B-12-5
Basic - Cutting boards have cut marks and are no longer cleanable on front oyster bar areas.
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At office entrance to bar.
22-20-5
Basic - Standing water in bottom of reach-in-cooler at entrance to oyster bar.
29-49-6
Basic - In-use ice scoop stored on soiled top of ice machine surface between uses. **Repeat Violation**
10-12-5
50
May 6, 2025
Routine - Food
No violations found.
100
Mar 4, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - 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 oyster bar area, reach-in cooler middle with raw tuna, still in package, with label, fully thawed. **Warning**
01B-13-4
High Priority - Stop Sale issued due to adulteration of food product. Activated charcoal in sea salt on back dry storage rack. **Warning**
01B-03-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna nachos on bar menu per operator served raw, not marked as raw. **Warning**
02B-01-5
Intermediate - Raw, in-shell clams/mussels/oysters from different original containers stored together in shared ice bin prior to preparation for service in oyster bar. Discussed with operator keeping oysters separated. **Warning**
01C-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents over oyster bar, dry storage near office **Warning**
36-34-5
Basic - 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 oyster bar area, reach-in cooler middle with raw tuna, still in package, with label, fully thawed. See stop sale. **Warning**
06-09-1
Basic - In-use ice scoop stored on soiled top of ice machine between uses. **Warning**
10-12-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. **Warning**
21-08-4
50
Oct 4, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Dry storage and dishwashing area shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Stored food not covered. Ice in small chest freezer behind bar. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, stove on cook line. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris under cook line equipment, heavy accumulation of grease and food debris. **Warning** - From follow-up inspection 2024-10-04: **Time Extended**
36-73-4
82
Oct 3, 2024
Routine - Food
5 critical violations. 2 major violations. 6 minor violations.
View 13 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher Bar (Temperature 144F) after running three times. **Warning**
22-57-6
High Priority - 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 kitchen (Chlorine 0ppm) after running and priming three times. Operator purchased and replaced chlorine sanitizer at time of inspection. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall silver reach-in cooler at entrance to kitchen, goat cheese (52F - Cold Holding); cooked potatoes (49F - Cold Holding); sliced cheese (51F - Cold Holding); housemade coleslaw (52F - Cold Holding) stored overnight per operator. See stop sale. Also in same cooler, cooked beef (51F - Cold Holding); raw chicken (51F - Cold Holding); raw tuna egg rolls (54F - Cold Holding) stored for two hours per operator. Operator moved to walk-in cooler for rapid cooling. Also in Drop in cooler across from fryer: ; raw shrimp (57F - Cold Holding); raw calamari (47F - Cold Holding); cooked spinach dip (58F - Cold Holding); housemade coleslaw (57F - Cold Holding); cut tomatoes (62F - Cold Holding) for 2 hours per operator. Operator began icing down foods for quick cooling. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tall silver reach-in cooler at entrance to kitchen, goat cheese (52F - Cold Holding); cooked potatoes (49F - Cold Holding); sliced cheese (51F - Cold Holding); housemade coleslaw (52F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked beets in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu smoked salmon dishes served raw, not marked as raw. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Entrance to bar, front line near oyster station, kitchen by dishwashing area. **Warning**
31B-02-4
Basic - Dry storage and dishwashing area shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Floor soiled/has accumulation of debris under cook line equipment, heavy accumulation of grease and food debris. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers, stove on cook line. **Warning**
23-03-4
Basic - Standing water in bottom of tall silver reach-in-cooler at entrance to cook line. **Repeat Violation** **Warning**
29-49-6
Basic - Stored food not covered. Ice in small chest freezer behind bar. **Warning**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin bar service station. **Repeat Violation** **Warning**
22-20-5
29
May 31, 2024
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored. Observed bottle of chemicals stored near utensils. The operator removed the bottle of chemicals. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed corn beef (54F - Cold Holding); cooked potatoes (52F - Cold Holding) in reach-in cooler across from cook line. The owner discarded corn beef and cooked potatoes . **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed corn beef (54F - Cold Holding); cooked potatoes (52F - Cold Holding) in reach-in cooler across from cook line. The owner discarded corn beef and cooked potatoes . **Corrected On-Site **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks over ready to eat potatoes in walk-in cooler. The cook moved the ready to eat potato's to top shelf and raw steak beside the raw chicken. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags not date marked. **Repeat Violation** **Admin Complaint**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. The owner showed proof of order of chemical test strip. **Corrective Action Taken**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink beside 3 compartment sink. The owner placed paper towels in paper towel dispenser. **Corrected On-Site**
31B-02-4
Intermediate - 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. The owner placed the oyster consumer Advisory at hostess stand. **Corrected On-Site**
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed built up grease on stove top.
22-08-4
Basic - Standing water in bottom of reach-in-cooler across from deep frier.
29-49-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean linens stored on floor on cook line.
21-17-4
23
Feb 15, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooler top across from service window was a one quart container of house made garlic butter made 24 hours prior at garlic butter (84 F - Cold Holding) **Warning** - From follow-up inspection 2024-02-15: Garlic butter (54 F cold holding) less than an hour on cooks line. Operator moved food to reach in cooler **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags marked with last date served. **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink across from dish machine blocked with large trash can. Operator moved can **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on shelf of prep table with food storage. Operator moved drink **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Heavy build up of food debris under cooking equipment on cooks line. **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Missing from bar hand washing sinks. **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board across from 6 burner range. **Warning** - From follow-up inspection 2024-02-15: **Time Extended**
21-09-4
58
Feb 7, 2024
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooler top across from service window was a one quart container of house made garlic butter made 24 hours prior at garlic butter (84 F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On cooler top across from service window was a one quart container of house made garlic butter made 24 hours prior at garlic butter (84 F - Cold Holding) **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat short ribs and potatoes. Operator moved all food to,proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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 (Chlorine 00ppm); operator set up Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Not all tags marked with last date served. **Warning**
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink across from dish machine blocked with large trash can. Operator moved can **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in server station. Operator labeled bottle **Corrected On-Site** **Warning**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink stored on shelf of prep table with food storage. Operator moved drink **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Heavy build up of food debris under cooking equipment on cooks line. **Warning**
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing from bar hand washing sinks. **Warning**
31B-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cutting board across from 6 burner range. **Warning**
21-09-4
33
Jan 20, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Proper Sanitizer Contact Time and Concentration
FL-33
67
Sep 6, 2022
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 4 pieces of blacken chicken in reach in cooler by grill in kitchen date exceeds 7 days after preparation. See stop sale
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 4 pieces of blacken chicken in reach in cooler by grill in kitchen date exceeds 7 days after preparation. See stop sale
01B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed. Sanitizer bucket on the floor.
21-38-4
Basic - Missing drain plug at dumpster.
33-11-4
67
Frequently Asked Questions
When was Coldwater Oyster Market last inspected?
The most recent health inspection at Coldwater Oyster Market on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Coldwater Oyster Market?
Across the inspection record, high Priority - Raw animal food stored over/not properly separated has been cited four times, more than any other issue at Coldwater Oyster Market.
How does Coldwater Oyster Market compare to other restaurants in Fort Myers?
Coldwater Oyster Market most recently scored 41 out of 100, which is lower than the Fort Myers average of 81.
Has Coldwater Oyster Market's inspection record improved over time?
Yes. Recent inspections at Coldwater Oyster Market have turned up fewer violations than earlier ones, with the latest finding around seven violations compared to about eight previously.
What does a high risk rating mean?
A high risk rating at Coldwater Oyster Market means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Coldwater Oyster Market inspected?
Based on the inspection history on file, Coldwater Oyster Market is inspected around three times per year on average.
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