Sour and Dough Bakery
Last inspected: Apr 10, 2026
100
Score
Public records show 10 inspections at Sour and Dough Bakery stretching back to 2024. The most recent visit was on Apr 10, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have held steady across recent visits, averaging around four violations each.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Sour and Dough Bakery's latest score of 100 sits above the Fort Myers average of 81. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
No violations found.
100
Apr 9, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter 49F cold hold less than 4 hours. Observed Butter 57F cold hold and eggs 57F cold hold less than 4 hours in walk in cooler. Operator states just received delivery. Educated operator on the importance of maintaining foods at 41F or below. Operator moved butter and eggs to working reach in cooler. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored clean equipment. Operator removed chemicals. **Corrected On-Site** **Warning**
41-10-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
05-08-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator found plan. **Corrected On-Site** **Warning**
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Observed sugar/salt container not labeled. Educated operator on the importance of labeling. **Repeat Violation** **Warning**
02D-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Food not stored at least 6 inches off of the floor. Observed bag of onions stored on floor in walk in cooler. Operator placed onions off of floor. **Corrected On-Site** **Warning**
08B-47-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site** **Warning**
25-06-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. **Warning**
25-27-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks and spoons. **Warning**
25-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Rechecked concentration at 200 ppm. **Corrected On-Site** **Warning**
21-08-4
39
Sep 10, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter black and silver reach-in cooler, cream (45F - Cold Holding); heat treated oat milk (48F - Cold Holding); banana cream pudding (49F - Cold Holding) for 2 hours 45 minutes per operator. Operator moved all foods into back reach-in cooler for quick cooling. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-10: In front counter black and silver reach-in cooler, half and (45F - Cold Holding); milk (49F - Cold Holding); banana cream pudding (49F - Cold Holding) for one hour per operator. Operator moved to back reach-in cooler for rapid cooling. **Admin Complaint** **Corrective Action Taken**
03A-02-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Oil and water bottles next to spiral mixer not labeled. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. 2 hols in wall near plumbing, electrical near sinks in back half kitchen across from large dough reach-in cooler. **Warning** - From follow-up inspection 2025-09-10: **Time Extended**
36-24-5
78
Sep 5, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front counter black and silver reach-in cooler, cream (45F - Cold Holding); heat treated oat milk (48F - Cold Holding); banana cream pudding (49F - Cold Holding) for 2 hours 45 minutes per operator. Operator moved all foods into back reach-in cooler for quick cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - No working chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit not accurately showing concentration tested during inspection. **Warning**
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Printed sign for operator, operator posted. **Corrected On-Site** **Warning**
02B-02-5
Basic - Working containers of food removed from original container not identified by common name. Oil and water bottles next to spiral mixer not labeled. **Warning**
02D-01-5
Basic - Hole in or other damage to wall. 2 hols in wall near plumbing, electrical near sinks in back half kitchen across from large dough reach-in cooler. **Warning**
36-24-5
64
Feb 26, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
39
Dec 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning** - From follow-up inspection 2024-08-22: **Time Extended** - From follow-up inspection 2024-10-23: **Time Extended** - From follow-up inspection 2024-12-26: **Time Extended**
38-04-4
95
Oct 23, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA\00A0certification **Time Extended** - From follow-up inspection 2024-10-23: Operator was delayed in scheduling of exam due to recent Hurricanes Helene and Milton. Time extension given 60 days to allow operator time to complete certification. **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 bakers and two counter staff present, handling food, no current certified food managerA\005C00A0present. **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA\00A0certification **Time Extended** - From follow-up inspection 2024-10-23: Operator was delayed in scheduling of exam due to recent Hurricanes Helene and Milton. Time extension given 60 days to allow operator time to complete certification. **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning** - From follow-up inspection 2024-08-22: **Time Extended** - From follow-up inspection 2024-10-23: **Time Extended**
38-04-4
78
Aug 22, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
14-86-1
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA certification **Time Extended**
53A-07-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 bakers and two counter staff present, handling food, no current certified food managerA\00A0present. **Warning** - From follow-up inspection 2024-08-22: Time extension given to allow operator time to obtain food managerA certification **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Partial 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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A\00A0 **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning** - From follow-up inspection 2024-08-22: **Time Extended**
38-04-4
61
Aug 20, 2024
Routine - Food
6 critical violations. 6 major violations. 1 minor violation.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Large silver reach-in cooler by triple sink: milk (44F - Cold Holding); cream (48F - Cold Holding); mascarpone (47F - Cold Holding); raw bacon (45F - Cold Holding); wine flavored cheese (45F - Cold Holding) overnight per operator. **Warning**
01B-02-5
High Priority - Non-food grade towel used as liner for food container. Observed non food grade wiping cloth used in direct contact with bread dough throughout kitchen. **Warning**
14-86-1
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. On front counter display, cooked egg quiche (84F Hot Holding) for 1.5 hours per operator. Discussed using time as a public health control with operator and provided form. Operator labeled quiche with time stamp for discard. **Warning**
03B-15-5
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Observed at triple sink no sanitizer step set up, observed operator rinse utensils with quaternary sanitizer approximately two second then rinse with water. Discussed proper ware washing and sanitation with operator, operator properly set up sanitation step, quaternary 200ppm and resanitized dish ware. **Warning**
22-50-4
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 baker cutting holes in ready to eat pastry to fill, no gloves. Discussed glove usage with employee and manager, operator donned gloves before continuing work. **Warning**
09-01-4
Intermediate - Partial 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 employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.A **Warning**
11-26-1
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 Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink inside entrance to back kitchen blocked with bag of rags. **Warning**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 bakers and two counter staff present, handling food, no current certified food managerA present. **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light in walk-in cooler. **Warning**
38-04-4
21
May 3, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sour and Dough Bakery last inspected?
The most recent health inspection at Sour and Dough Bakery on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sour and Dough Bakery?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Sour and Dough Bakery.
How does Sour and Dough Bakery compare to other restaurants in Fort Myers?
Sour and Dough Bakery most recently scored 100 out of 100, which is higher than the Fort Myers average of 81.
Has Sour and Dough Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Sour and Dough Bakery have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sour and Dough Bakery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sour and Dough Bakery inspected?
Based on the inspection history on file, Sour and Dough Bakery is inspected around five times per year on average.
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