The Veranda
Last inspected: Apr 22, 2026
43
Score
The health department has logged seven inspections at The Veranda, the earliest from 2023. The most recent visit was on Apr 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“No paper towels” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 80, which The Veranda's 43 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
1
Critical latest
6
Major latest
2
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 6 major violations. 2 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed raw mahi stored in walk in cooler that has been thawed in reduced oxygen packaging bearing the label remove before thawing. The operator discarded the fish. **Corrected On-Site** **Warning**
01B-13-4
Intermediate - Consumer advisory for raw or undercooked oysters not posted/provided in a conspicuous location. Sign located near server wait station and may not be visible to all consumers, no advisory on menu. **Warning**
02A-04-5
Intermediate - Identity of food or food product misrepresented. Observed menu states "Fresh Blue Crab Cakes", the crab being used is from a can labeled "Crab Hand Picked Pasteurized Crabmeat". Observed menu states "Gulf Shrimp", the shrimp being used is not identified by the manufacturer as Gulf Shrimp. The label states "White Shrimp farm Raised, Product of India". **Admin Complaint**
52-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cook line. **Warning**
31B-02-4
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. Emailed copy of health reporting agreement. **Warning**
11-26-1
Intermediate - No soap provided at handwash sink at end of cook line. **Warning**
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop for cornmeal. **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple cell phones stored over prep table. **Warning**
40-06-5
43
May 15, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat food cheese compound in stand up reach-in cooler in kitchen. The manager discarded the cheese compound in stand up reach-in cooler. **Corrected On-Site**
08A-05-6
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
Basic - Ice scoop handle in contact with ice in bar.
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. The manger removed the tongs from oven handle. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Stored food not covered. Observed raw lamb chops uncovered in stand up reach-in cooler on cook line. The manager covered the raw lamb chops with plastic wrap. **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area above 3 compartment sink.
36-27-5
64
Dec 19, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw veal over raw scallops and raw salmon in reach-in cooler across from cook line. The chef moved the raw veal to bottom shelf in reach-in cooler beside the raw salmon. **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled in bar.
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance on cook line.
36-34-5
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.
10-01-5
Basic - Standing water in bottom of reach-in-cooler beside cook line.
29-49-6
47
Apr 16, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (47F - Cold Holding) in stand up reach-in cooler in kitchen. The operator placed ice on raw beef. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed plastic plates in handwashing sink near dishwashing machine. The operator removed plates from handwashing sink. **Corrected On-Site**
31A-09-4
Basic - Standing water in bottom of reach-in-cooler beside cook line.
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food (spaghetti) in reach-in cooler beside cook line. The operator removed the personal food from reach-in cooler. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
14-11-5
Basic - In-use wet wiping cloth/towel used under cutting board. The wiping cloth was removed from under the cutting board. **Corrected On-Site**
21-04-4
61
Feb 13, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The operator removed handle from in container. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. The operator removed wiping cloth under cutting board. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. The cook removed open drink from stand up reach-in cooler. **Corrected On-Site**
12B-13-4
Basic - Wiping cloth sanitizing solution stored on the floor on cook line. The cook doubled bucketed sanitizer bucket. **Corrected On-Site**
21-38-4
61
Jun 16, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Mar 15, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Toxic substance/chemical improperly stored. Observed pesticide tablets stored above liquor. Operator moved item for proper storage. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over ice cream in reach in freezer unit. Operator moved item for proper storage. **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near dish area.
31B-02-4
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. Emailed to operator. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled soda gun at bar area.
22-02-4
Basic - Floor soiled/has accumulation of debris. Observed floor area as soiled with debris in bar area.
36-73-4
Basic - Presetting of unwrapped silverware and/or tableware outdoors. Observed unwrapped silverware pre set at outside tables.
24-01-4
50
Frequently Asked Questions
When was The Veranda last inspected?
The most recent health inspection at The Veranda on file is from Apr 22, 2026. The public record contains seven inspections in total.
What is the most common violation at The Veranda?
Across the inspection record, “no paper towels” has been cited three times, more than any other issue at The Veranda.
How does The Veranda compare to other restaurants in Fort Myers?
The Veranda most recently scored 43 out of 100, which is lower than the Fort Myers average of 80.
Has The Veranda's inspection record improved over time?
Results have been roughly steady. Inspections at The Veranda have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Veranda 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 The Veranda inspected?
Based on the inspection history on file, The Veranda is inspected around two times per year on average.
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