Oxbow Bar & Grill
Last inspected: Apr 28, 2026
61
Score
Oxbow Bar & Grill appears in inspection records eight times, starting in 2022. Oxbow Bar & Grill was last inspected on Apr 28, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “clam/mussel/oyster tags not marked”, showing up two times.
Oxbow Bar & Grill's latest score of 61 falls below the Fort Myers average of 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
4
Major latest
2
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test kit at establishment.
16-37-1
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed tags not kept in chronological order. **Repeat Violation**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed multiple tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed multiple ice cubes inside the basin of bar handwash sink. Educated the operator.
31A-11-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed wiping cloth sanitizer solution on the floor next to Make Table. Operator replaced with a new container off the floor. **Corrected On-Site**
21-38-4
Basic - Ceiling tile missing. Observed missing ceiling tile above ware washing area.
36-36-4
61
Dec 16, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood salad (46F - Cold Holding) stored in reach in cooler. The operator states has been in unit for less than 2 hours. The operator relocated to the walk in cooler until unit serviced. **Corrective Action Taken**
03A-02-5
Basic - Plastic containers near dish machine not properly air-dried - wet nesting.
24-08-4
82
Mar 12, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned interior of machine. **Corrected On-Site**
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing on second floor kitchen entrance.
36-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed condensation on ceiling vent by dish machine.
36-68-5
Basic - Single-service articles improperly stored on floor in dry storage room. Operator signed began moving items off floor. **Corrective Action Taken**
25-05-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
78
Oct 25, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink by dish machine as not working.
27-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed missing ceiling tile in dishwashing area. Operator states that tile is being replaced.
36-32-5
86
Mar 20, 2024
Routine - Food
2 critical violations. 6 major violations. 1 minor violation.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
25
Oct 25, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef short ribs over raw grouper and raw cod in walk-in cooler. The chef moved raw beef to bottom shelf in walk-in cooler. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing sink across from 3 compartment sink empty sanitizer bucket in it. The operator removed empty sanitizer bucket from hand washing sink. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink in bar. The operator placed soap at hand washing sink in bar. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
58
Mar 10, 2023
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed reduced oxygen packaging of raw meats held for ,ore than 48 hours.
03G-50-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed tags not marked with date last served.
01C-03-4
Intermediate - 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.
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior hinge of ice machine as soiled.
23-03-4
70
Aug 3, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed items stored in hand wash sink near dishwasher.
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no running water at 1 hand wash sink in kitchen. All other hand wash sinks have hot running water.
27-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink in cooler stored above food served to customers. Operator moved item for proper storage. **Corrected On-Site**
12B-13-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handle in kitchen. Operator moved item for proper storage. **Corrected On-Site**
10-20-4
74
Frequently Asked Questions
When was Oxbow Bar & Grill last inspected?
The most recent health inspection at Oxbow Bar & Grill on file is from Apr 28, 2026. The public record contains eight inspections in total.
What is the most common violation at Oxbow Bar & Grill?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited two times, more than any other issue at Oxbow Bar & Grill.
How does Oxbow Bar & Grill compare to other restaurants in Fort Myers?
Oxbow Bar & Grill most recently scored 61 out of 100, which is lower than the Fort Myers average of 80.
Has Oxbow Bar & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Oxbow Bar & Grill have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Oxbow Bar & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Oxbow Bar & Grill inspected?
Based on the inspection history on file, Oxbow Bar & Grill is inspected around two times per year on average.
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