Boulevard Deli and Tavern
Last inspected: Mar 25, 2026
70
Score
Public records show 10 inspections at Boulevard Deli and Tavern stretching back to 2022. The newest entry in the record is dated Mar 25, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have held steady across recent visits, averaging around five violations each.
Looking across the full record, “no measuring device available” is the recurring theme, flagged three times.
Compared to other Fort Myers restaurants (averaging 80), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat roast beef in walk in cooler. Operator placed raw shell eggs in proper location. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris. Can opener.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Ice buildup in reach-in freezer near front service area.
14-69-4
70
Aug 7, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary less than 100ppm) at indoor bar. Operator added concentrated quaternary chemical, quaternary 200ppm. **Corrected On-Site**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers under flat top grill cook line:; raw ground beef (52F - Cold Holding); raw chicken (47F - Cold Holding); cooked beans (52F - Cold Holding); cooked chicken (57F - Cold Holding) for 30 minutes per operator, during which time drawer was opened frequently for refilling and service. Operator iced down all foods and began monitoring temperatures to ensure rapid cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Partially blocked with trash can at front counter. Operator moved can for sink access. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michael, Melissa, Omar are expired and still employed.
53B-14-5
Basic - In-use pizza stored on soiled surface of oven between uses.
10-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler. Discussed with operator designating a specific area solely for employee food where it cannot contaminate food for customers.
08B-49-4
55
Jan 29, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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 handling cooked pizza while cutting with bare hands. Spoke with employee regarding glove use when needed to handle ready-to-eat foods.
09-01-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles of chemicals over triple sink in main dishwashing area.
41-17-4
Basic - Ice buildup in tall white reach-in freezer near counter by cook line left side.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on main walk-in cooler, right side cooler under pass thru window main cook line drawers across from grill. Also dust on electric cords over main cook line.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) by dishwashing area. Operator discarded and refilled, 50ppm chlorine. **Corrected On-Site**
21-07-4
67
Sep 24, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with tomatoes in deli area small reach-in cooler. **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
14-15-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket on cooler in kitchen at pass thru window is torn. **Repeat Violation** **Warning** - From follow-up inspection 2024-09-24: **Time Extended**
14-11-5
82
Sep 16, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 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 (Temperature 145F) after running three times. Operator set up manual sanitation in triple sink, chlorine **Warning**
22-57-6
High Priority - Nonfood-grade containers used for food storage - direct contact with tomatoes in deli area small reach-in cooler. **Warning**
14-15-4
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 reach-in cooler drawer across from flat grill, raw tuna in sealed reduced-oxygen packaging, fully thawed, with label, per operator stored overnight. **Warning**
01B-13-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in deli area. **Warning**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in handwash sink in deli area. Operator cleared the sink for use. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine, no chlorine or quaternary test strips. **Warning**
16-62-1
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 reach-in cooler drawer across from flat grill, raw tuna in sealed reduced-oxygen packaging, fully thawed, with label, per operator stored overnight. **Warning**
06-09-1
Basic - Equipment in poor repair. Gasket on cooler in kitchen at pass thru window is torn. **Repeat Violation** **Warning**
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees at deli counter. **Warning**
31B-04-4
39
Apr 30, 2024
Routine - Food
6 minor violations.
View 6 violations
Basic - Clean equipment/utensils stored next to handwash sink exposed to splash at front deli counter. Employee remove items from splash area. **Corrected On-Site**
24-27-4
Basic - Employee beverage container on top of reach-in cooler make table by dishwasher area.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees preparing food with watches and bracelets on.
13-07-4
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee at deli station preparing food hair no effectively restrained.
13-02-4
Basic - Equipment in poor repair. Observed torn gasket on reach-in cooler by dishwasher area.
14-11-5
Basic - Food storage container cracked and broken holding raw chicken at reach-in cooler.
14-38-4
74
Feb 27, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-02-27: Test strips have been ordered per operator. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area deli counter. **Repeat Violation** **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
36-37-5
86
Feb 26, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Observed chlorine in use, not approved as sanitizer. **Warning**
22-48-5
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. Observed dishwasher 142F after running three times. Operator set up manual sanitation in triple sink, quaternary 200ppm. **Corrective Action Taken** **Warning**
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Right side walk-in cooler raw shell eggs over cooked pork. Left side walk-in cooler raw shell eggs over ready-to-eat condiments , ham, sauerkraut. **Warning**
08A-05-6
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 cook line reach-in cooler across from grill, right side, tuna thawed in sealed packages per operator stored overnight with label to remove. **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter open deli case: soft salami (54F - Cold Holding); deli turkey (55F - Cold Holding); Swiss cheese (49F - Cold Holding); pepperjack cheese (51F - Cold Holding); cut tomatoes (46F - Cold Holding); shredded cheddar cheese (48F - Cold Holding) for three hours per operator. Provided operator with time as a public health control form and explained use. **Warning**
03A-02-5
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 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. **Warning**
11-26-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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 cook line reach-in cooler across from grill, right side, tuna thawed in sealed packages per operator stored overnight with label to remove. **Warning**
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw ground beef thawing in standing water on counter by dishwashing area, operator moved into walk-in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Accumulation of debris on top of warewashing machine. **Warning**
16-21-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area deli counter. **Repeat Violation** **Warning**
36-37-5
32
Mar 20, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
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
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.
11-26-1
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling over deli prep area not easily cleanable. **Repeat Violation**
36-37-5
Basic - Missing drain plug at dumpster. **Repeat Violation**
33-11-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen counter.Operator removed wet cloth.
21-12-4
67
Oct 25, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
55
Frequently Asked Questions
When was Boulevard Deli and Tavern last inspected?
The most recent health inspection at Boulevard Deli and Tavern on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Boulevard Deli and Tavern?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Boulevard Deli and Tavern.
How does Boulevard Deli and Tavern compare to other restaurants in Fort Myers?
Boulevard Deli and Tavern most recently scored 70 out of 100, which is lower than the Fort Myers average of 80.
Has Boulevard Deli and Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Boulevard Deli and Tavern have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Boulevard Deli and Tavern 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 Boulevard Deli and Tavern inspected?
Based on the inspection history on file, Boulevard Deli and Tavern is inspected around three times per year on average.
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