Destinations
Last inspected: Jan 15, 2026
70
Score
Destinations appears in inspection records eight times, starting in 2022. Destinations was last inspected on Jan 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged two times.
The city-wide average sits at 80, which Destinations' 70 doesn't quite reach. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Above oven, butter (99F - Hot Holding) for 2 hours per operator. Provided operator time as a public health control form and explained use.
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Left side bar entrance with serving tray set up blocking sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in outside beer walk-in cooler.
23-03-4
70
May 16, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 1 egg with broken shell. Chef threw egg away. **Corrected On-Site**
01B-14-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle, chef removed tongs. **Corrected On-Site**
10-20-4
82
Nov 7, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Plumbing Maintained; Sewage Disposal
FL-51
52
Feb 20, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up in triple sink area and near ice machine. **Warning** - From follow-up inspection 2024-02-20: Utensils inverted. **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 6 unsecured outside, rest our secure. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
51-11-4
90
Feb 15, 2024
Complaint Full
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line reach-in cooler left side; cooked French onion soup (60F - Cold Holding). Also tall silver reach-in cooler near dish room; raw beef carpaccio (46F - Cold Holding); blue cheese crumbles (48F - Cold Holding); housemade coleslaw (46F - Cold Holding); cooked shrimp (52F - Cold Holding); bread pudding with cooked egg batter (47F - Cold Holding); butter (46F - Cold Holding). All foods per operator stored for 3 hours after setting up cook line. Operator iced down all foods and placed in walk-in cooler for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. In prep area roast beef (111F - Hot Holding) for one hour under heat lamp. Discussed with operator using time as a public health control and proper roasting/hot holding parameters. Operator time marked roast for 4 hour discard. **Corrected On-Site** **Warning**
03B-04-5
High Priority - Raw animal food stored in same container as ready-to-eat food. In walk-in cooler raw fish and seafood stored with cooked mussels in same ice. Operator separated the foods. **Corrected On-Site** **Warning**
08A-08-5
Intermediate - Handwash sink not accessible for employee use at all times. At bar, handwash sink blocked with bottles and cleaning supplies. **Warning**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter at service station near bar time marked for 4 hour discard, no written plan available. Provided operator with time as a public health control form and explained usage. **Warning**
03F-10-5
Basic - Ceiling tiles missing in dry storage. **Warning**
36-36-4
Basic - Silverware/utensils stored upright with the food-contact surface up in triple sink area and near ice machine. **Warning**
24-18-4
Basic - Carbon dioxide/helium tanks not adequately secured. 6 unsecured outside, rest our secure. **Warning**
51-11-4
45
Dec 13, 2023
Complaint Full
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. **Warning**
50-17-3
High Priority - Toxic substance/chemical improperly stored under cook,one left side next to food. In bar hanging over bottles liquor at entrance. **Warning**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzle middle of bat soiled. Repeat 2/2/2023 **Repeat Violation** **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tartar and beef carpaccio on menu not marked as raw, per operator served raw. **Warning**
02B-01-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan/variance approved by the Division of Hotels and Restaurants. Observed raw beef and raw fish frozen in main walk-in freezer in reduced-oxygen packaging, no HACCP plan or variance, stored more than 48 hours. **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled bottles in bar area. **Warning**
41-17-4
Basic - Clean linens stored in improper location. Stored in employee restroom, on floor. Operator moved off floor. **Warning**
21-16-4
Basic - Food stored on floor. Under shelves of main walk-in cooler, beer walk-in cooler located outside, both walk-in freezers. **Warning**
08B-38-4
45
Feb 2, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
70
Oct 21, 2022
Routine - Food
4 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
82
Frequently Asked Questions
When was Destinations last inspected?
The most recent health inspection at Destinations on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at Destinations?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Destinations.
How does Destinations compare to other restaurants in Fort Myers?
Destinations most recently scored 70 out of 100, which is lower than the Fort Myers average of 80.
Has Destinations' inspection record improved over time?
Yes. Recent inspections at Destinations have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Destinations 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 Destinations inspected?
Based on the inspection history on file, Destinations is inspected around two times per year on average.
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