Snug Harbor Restaurant
Last inspected: Feb 3, 2026
32
Score
Snug Harbor Restaurant appears in inspection records eight times, starting in 2023. The most recent report on file is from Feb 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 10 violations.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited three times.
Snug Harbor Restaurant's latest score of 32 falls below the Fort Myers Beach average of 82. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
3
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee garnish two places with lemon wedge with bare hand contact. Operator discarded lemons and used tongs. **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shucked oysters stored directly over ready to eat shrimp in reach in cooler. Operator moved foods to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table marinara (88 F - Hot Holding); black beans (86 F - Hot Holding) for less than two hours. Operator reheated to 165 F and returned to hot holding. **Corrected On-Site**
03B-01-6
High Priority - Employee drank from open container then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee drink from plastic bottle on cooks line and proceeded to continue working without proper hand washing. Discussed hand washing require to with employee and observed proper hand washing. **Corrected On-Site**
12A-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Prepared ribs, per operator made 24 hours prior not date marked. This is a repeat violation from the previous inspection dated 09-15-2025
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Buildup inside soda gun nozzle behind bar behind bar.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with food containers and wiping cloths. Operator removed. **Corrected On-Site**
31A-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink across from bar. This is a repeat violation from the previous inspection dated 09-15-2025 **Repeat Violation**
31B-04-4
Basic - Food stored on floor. Tray of hamburger buns on floor of cooks line. Observed operator correct violations in order to meet inspection standards.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on sheet pan in dish area. Operator moved phone and washed pan. **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area, drinking water from screw tip bottle on cooks line.
12B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large commercial ice machines in prep area.
22-20-5
32
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Inside reach in cooler on cooks line were 5 - 8oz filets of Mahi Mahi that are labeled to remove from packaging prior to thawing that were completely thawed and still under reduced oxygen packaging.
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottles next to front hand sink.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Ramekins used as scoops for Caesar dressing and corn salsa. Operator removed.
14-01-5
Basic - No handwashing sign provided at a hand sink use by food employees. At three of four hand sinks in bar area. This is a repeat violation from previous inspection dated 03-10-2025 **Repeat Violation**
31B-04-4
Basic - In-use ice scoop stored on soiled surface between uses. Resting on top of outdoor ice machine.
10-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored in large reach in cooler in dish machine area.
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on front cooks line make table. Operator discarded. **Corrected On-Site**
12B-07-4
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. Inside reach in cooler on cooks line were 5 - 8oz filets of Mahi Mahi that are labeled to remove from packaging prior to thawing that were completely thawed and still under reduced oxygen packaging.
06-09-1
58
Mar 10, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
23
Sep 5, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic herb blend (67 F - Cold Holding) after determining that the garlic blend was time temperature controlled for safety, operator stated it had been out less than kneading hour. It was placed into reach in cooler to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Prepared ribs, per operator made more than 24 hours prior, not date marked.
02C-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In prep area by dish machine.
12B-07-4
70
Apr 1, 2024
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
19
Nov 20, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on cooks line blanched with trash can and bottled water inside sink. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink behind bar.
31B-02-4
Basic - Food stored on floor. Containers of cooked green beans and prepared soup on floor,of walk in cooler.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and cell phone on prep table with food. Operator moved personal belongings. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Partial bottle of water on prep table with food. Operator moved water. **Corrected On-Site**
12B-07-4
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. Tuna packaged and bearing labeling to remove from reduced oxygen packaging prior to thawing, has been thawed and still under reduced oxygen packaging
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Ramekin used as scoops in crumbled blue cheese, cocktail sauce and pistachios. Operator moved and supplied scoops with handles. **Corrected On-Site**
14-01-5
64
Jun 1, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
35
Feb 20, 2023
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. burger patties (114 F - Hot Holding), per operator burgers were cooked 20 minutes prior and moved them to refrigeration to properly cool **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef stored above ready to eat bread in reach in cooler. Operator moved food to proper storage **Corrected On-Site**
08A-05-6
High Priority - 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. Employee eating on expo line then without hand washing, began work handling guest food. Discussed the need for hand washing with operator **Corrective Action Taken**
12A-05-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine exceeding 400ppm); Operator corrected to: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
41-27-4
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. Provided operator with written procedures DBPR HR 5030-104 **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with trash can and has utensils in sink. Operator moved all items to clear hand sink. **Corrected On-Site**
31A-09-4
Intermediate - 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 employee reporting agreement DBPR HR 5030-103 **Corrective Action Taken**
11-26-1
Basic - Employee eating in a food preparation or other restricted area. Employee eating at front prep table at expo line.
12B-02-4
Basic - Faucet/handle missing at plumbing fixture. Cold water handle missing at hand sink in back prep kitchen
29-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine exceeding 400ppm); Operator corrected to: Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
35
Frequently Asked Questions
When was Snug Harbor Restaurant last inspected?
The most recent health inspection at Snug Harbor Restaurant on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Snug Harbor Restaurant?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Snug Harbor Restaurant.
How does Snug Harbor Restaurant compare to other restaurants in Fort Myers Beach?
Snug Harbor Restaurant most recently scored 32 out of 100, which is lower than the Fort Myers Beach average of 82.
Has Snug Harbor Restaurant's inspection record improved over time?
No. Recent inspections at Snug Harbor Restaurant have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Snug Harbor Restaurant 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 Snug Harbor Restaurant inspected?
Based on the inspection history on file, Snug Harbor Restaurant is inspected around three times per year on average.
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