Connor Steak & Seafood
Last inspected: Apr 1, 2026
100
Score
Going back to 2022, Connor Steak & Seafood has 16 inspections in the public record. The most recent report on file is from Apr 1, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
The trend has not been favorable, with the count rising from five to six between inspections.
High Priority - Time/temperature control for safety food cold held comes up most often, recorded five times in the inspection record.
That puts the facility ahead of the local pack: the average Fort Myers restaurant scores 81. Overall, the inspection record reads well.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
No violations found.
100
Mar 20, 2026
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm at bar. Operator called technician. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee working with soiled dishes and then not washing hands before working with clean dishes. Educated operator. Operator educated employee. Employee wash hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind kitchen exit. **Warning**
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled spoon inside handwash sink at end of cook line. Operator removed spoon. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed temperature on plate surface 136F. Operator called technician. **Corrective Action Taken** **Warning**
22-56-4
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. Operator completed form. **Corrected On-Site** **Warning**
11-26-1
Basic - Open dumpster lid. Operator closed lid. **Corrected On-Site** **Warning**
33-16-4
Basic - Old labels stuck to food containers after cleaning. Operator removed labels. **Corrected On-Site** **Warning**
16-46-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed prewash and rinse gauges not functioning. **Warning**
16-38-5
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Warning**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site** **Warning**
10-17-4
Basic - Floor area in dishwash area covered with standing water. **Warning**
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying. **Repeat Violation** **Warning**
24-08-4
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. Operator discarded employee beverage. **Corrected On-Site** **Warning**
12B-12-5
Basic - Cutting board has cut marks and is no longer cleanable at cook line. Educated operator on replacing cutting board. **Repeat Violation** **Warning**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. Steak season. **Warning**
02D-01-5
29
Aug 13, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook lines. **Repeat Violation** **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler. **Warning** - From follow-up inspection 2025-08-13: **Time Extended**
24-08-4
90
Aug 12, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked eggs and raw beef over cooked roast beef in walk-in cooler - operator separated all foods for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Left of meat carving station fryer reach-in cooler, ; buttermilk (60F - Cold Holding); cooked lamb (52F - Cold Holding); raw chicken (57F - Cold Holding); raw fish (58F - Cold Holding); cooked brussels sprouts (47F - Cold Holding) for 1 hour 45 minutes per operator. Operator removed all foods to main walk-in cooler for rapid cooling and called technician. **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. By dishwashing area double door warmer left: cooked beef jus (119F - Hot Holding) for just under 2 hours per operator. Operator returned to stovetop for rapid reheating. **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
Basic - Equipment and utensils not properly air-dried - wet nesting by beer walk-in cooler. **Warning**
24-08-4
Basic - Cutting board has cut marks and is no longer cleanable on cook lines. **Repeat Violation** **Warning**
14-09-4
58
Dec 4, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
78
Dec 3, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. In dishwashing area where red hose is connected under dirty dish area. **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line center steam well, cooked mashed potatoes (122F - Hot Holding); cooked mushrooms (128F - Hot Holding); housemade tomato sauce (118F - Hot Holding); butter sauce (125F - Hot Holding) for 2 hours per operator. Operator stirred and all foods reached between 137F and 145F. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler sour cream (45F - Cold Holding); housemade blue cheese dressing (46F - Cold Holding); cooked shrimp (46F - Cold Holding); cooked quinoa (47F - Cold Holding); cooked andouille sausage (48F - Cold Holding) per operator less than two hours after cleaning with door open. Operator opened door to attached walk-in cooler 41F or below and called technician. **Corrective Action Taken** **Warning**
03A-02-5
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. Dishwasher (Temperature 144F). Operator restarted and set up machine, reinstalled curtains, heat strip changed color at 160+. Technician arrived at time of inspection to service machine. **Corrected On-Site** **Warning**
22-57-6
Basic - Cutting board has cut marks and is no longer cleanable on cook line, multiple boards. **Warning**
14-09-4
Basic - Equipment in poor repair. Torn gaskets on reach-in coolers on cook line. **Warning**
14-11-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in bar area. **Warning**
21-08-4
47
Sep 18, 2024
Routine - Food
No violations found.
100
Aug 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack on dinner menu per operator served raw, not marked as raw. **Warning** - From follow-up inspection 2024-08-23: Time extension given to allow operator time to reprint menus. **Time Extended**
02B-01-5
90
Aug 19, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Right side grill station reach-in cooler raw chicken (51F - Cold Holding); raw ground beef (50F - Cold Holding); cooked rice (51F - Cold Holding); cut tomatoes salsa (54F - Cold Holding); goat cheese (53F - Cold Holding) for two hours per operator. Operator moved to walk-in cooler for rapid cooling. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 small flying insects on plastic dry storage shelving against wall of walk-in cooler for beer. **Admin Complaint**
35A-02-6
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 146F) after running three times. Operator called a technician and set up manual sanitation in triple sink, 200ppm quaternary. **Corrective Action Taken** **Warning**
22-57-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna stack on dinner menu per operator served raw, not marked as raw. **Warning**
02B-01-5
Basic - Accumulation of debris on top of warewashing machine. **Warning**
16-21-4
55
Mar 25, 2024
Complaint Full
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Food Obtained from Approved Sources
FL-11
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
50
Nov 2, 2023
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags. - From follow-up inspection 2023-11-02: **Time Extended**
01C-03-4
90
Oct 31, 2023
Complaint Full
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15 small flying insects on dry storage rack near riser room in back prep kitchen. **Warning**
35A-02-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 10 unmarked tags.
01C-03-4
Intermediate - No soap provided at handwash sink in middle of cook one. Operator placed soap at the sink. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. With time stamps, no written plan: at bar, blue cheese stuffed olives. At expo line service side sour cream, shredded cheese, cooked apples, sour cream based sauce. Provided operator with time as a public health control form and explained use. Operator began filling out at time of inspection. **Corrective Action Taken**
03F-10-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary less than 100ppm) in back prep kitchen. Operator discarded solution. Repeat 7/27/2023. **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vents in main and back kitchen areas.
36-34-5
58
Jul 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line cut out: fish (64 F - Cold Holding); beef (58 F - Cold Holding) per operator food had been out less than three hours. Operator immediately ice down food to rapidly chill. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags missing last date served.
01C-03-4
Basic - Soiled dry wiping cloth in use. On cooks line. Operator removed cloth. **Corrected On-Site**
21-10-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 00ppm). Operator called technician to repair.
21-08-4
70
Apr 5, 2023
Complaint Full
2 critical violations. 1 major violation.
View 3 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. Eco lab technician came and strip changed color black 160F. **Corrected On-Site**
22-57-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mash potatoes (100F - Hot Holding); mash potatoes(174F - Reheating) per operator. Mash potatoes were placed in hot holding to reheat with in 1 hour. Operator reheated mashed to 174F reheating. **Corrected On-Site**
03E-02-5
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 form.
11-27-4
67
Jan 10, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
64
Sep 2, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed beef less then one hour (46F - Cold Holding); salmon (48F - Cold Holding); per operator. Operator moved food items in another reach in cooler. **Corrective Action Taken**
03A-02-5
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 dishwashing machine temperature strip not changing color an temperature at 140F. Operator sent employee to set up three compartment sink. **Corrective Action Taken**
22-57-6
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed stacked containers wet nesting in dry storage area. Operator rearranged stacked containers to dry. **Corrected On-Site** **Repeat Violation**
24-08-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hair restraint.
13-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing watch while handling food.
13-07-4
64
Frequently Asked Questions
When was Connor Steak & Seafood last inspected?
The most recent health inspection at Connor Steak & Seafood on file is from Apr 1, 2026. The public record contains 16 inspections in total.
What is the most common violation at Connor Steak & Seafood?
Across the inspection record, high Priority - Time/temperature control for safety food cold held has been cited five times, more than any other issue at Connor Steak & Seafood.
How does Connor Steak & Seafood compare to other restaurants in Fort Myers?
Connor Steak & Seafood most recently scored 100 out of 100, which is higher than the Fort Myers average of 81.
Has Connor Steak & Seafood's inspection record improved over time?
No. Recent inspections at Connor Steak & Seafood have flagged more violations than earlier ones, ticking from about five per visit to around six more recently.
What does a low risk rating mean?
A low risk rating at Connor Steak & Seafood 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 Connor Steak & Seafood inspected?
Based on the inspection history on file, Connor Steak & Seafood is inspected around four times per year on average.
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