Kj's Steakhouse
Last inspected: Oct 24, 2025
100
Score
Across the available record, Kj's Steakhouse has 11 inspections on file, the first dated 2022. The most recent visit was on Oct 24, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around two violations compared to roughly five violations earlier on.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Fort Myers restaurant scores 80. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
No violations found.
100
Oct 23, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Dishmachine chlorine 00ppm, sanitizer not at proper minimum strength. Operator discontinued use of dishmachine for sanitizing and started setting up triple sink until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
Intermediate - Spray bottle containing toxic substance not labeled near dishmachine. Operator labeled dishmachine. **Corrected On-Site** **Warning**
41-17-4
Basic - Faucet/handle broken at handwashing sink near dishmachine. **Warning**
29-09-4
74
Jul 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Single-service food containers not stored inverted or protected from contamination at dry storage. Operator stored food containers inverted. **Corrected On-Site**
25-06-4
Basic - Wiping cloth sanitizing solution stored on the floor at bar. Operator removed sanitizing solution to proper storage.
21-38-4
90
Dec 11, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler; raw chicken stored over cooked potatoes. Operator removed cooked potatoes to proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler; Raw chicken (51F - Cold Holding); cooked potatoes (51F- cold holding) Per operator items placed in reach-in cooler for one hour. Operator removed all items to walk-in cooler. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Soda gun at bar soiled with food debris.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled at server station. Operator labeled spray bottle. **Corrected On-Site**
41-17-4
Basic - Single-service coffee filters improperly stored at server station. Operator stored coffee filters properly. **Corrected On-Site**
25-05-4
Basic - In-use tong stored on equipment door handle between uses at cook-line. Operator removed tong. **Corrected On-Site**
10-20-4
55
Jul 22, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Required Records Available; Shellstock Tags/Labels
FL-14
78
Jan 30, 2024
Complaint Full
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by end of cook line; cooked rice (50F - Cold Holding); cheese (49F - Cold Holding); homemade aioli with cooked garlic (48F - Cold Holding) Per operator it has been 3 hours items have been in reach-in cooler. Operator called technician for service and removed items to container with filled with ice. After 20 minutes, cooked rice (43F- cold holding); cheese (41F- cold holding) ; homemade aioli with cooked garlic (42F- cold holding) **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw bacon boxes over ready eat butter. Operator removed them to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee washing his personal cup at handwashing sink at dishwasher area. Discussed with operator about handwashing sink only to wash hands. **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some kitchen ceiling tiles shows damaged and in disrepair.
36-32-5
Basic - Employee wearing watches other than a plain ring on their hands/arms while preparing food. Cooks wearing watches during prep and cooking. Discussed with operator and cooks removed their watches. **Corrected On-Site**
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soda machine by server station soiled. Bar floor under shelves soiled.
23-03-4
58
Nov 3, 2023
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored clean equipment at cook line. Operator removed chemicals. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sliced tomatoes 45F cold hold less than 4 hours. Operator double panned with ice. Observed Buttermilk ranch dressing 52F cold hold less than 4 hours. Operator discarded of dressing. Educated operator on maintaining temperatures. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steak tartar stored over salads in walk in cooler. Operator switched tray to bottom shelf. **Corrected On-Site**
08A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris on drip pan underneath grill.
23-03-4
Basic - Accumulation of pink-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense bruschetta. Operator removed cup. **Corrected On-Site**
14-01-5
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. Operator removed employee beverage. **Corrected On-Site**
12B-12-5
Basic - Ice scoop handle in contact with ice. Operator removed ice scoop. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature 115F. Operator placed pan in hotter portion of grill. **Corrective Action Taken**
10-07-4
47
Aug 15, 2023
Complaint Full
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 14, 2023
Complaint Full
2 critical violations. 5 major violations. 3 minor violations.
View 10 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 flying insects around dish and prep area. Not landing on food or food equipment
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomato (53F - Cold Holding); cooked rice (60F - Cold Holding); pico de gallo (53F - Cold Holding); ; pickles (60F - Cold Holding); hard boiled egg halves (55F - Cold Holding); peppers (55F - Cold Holding); burgers (53F - Cold Holding); salmon filets (51F - Cold Holding) Items in two flip top coolers and reach in cooler drawers on cook line. Items were all in units for less than four hours operator added ice to all products. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical bottle on dish machine not labeled. Operator corrected on site.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine has signs of black mold like substance.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand-wash sink on cook line blocked by trash can. Corrected on site **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quart test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink in bar area out of paper towels. Corrected on site **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. Reach in cooler drawer gaskets in disrepair.
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in walk-in freezer.
14-69-4
Basic - Unclean building components, attachments or fixtures. Fan cover in walk-in cooler soiled.
36-50-4
39
Apr 10, 2023
Routine - Food
No violations found.
100
Jul 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Kj's Steakhouse last inspected?
The most recent health inspection at Kj's Steakhouse on file is from Oct 24, 2025. The public record contains 11 inspections in total.
What is the most common violation at Kj's Steakhouse?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Kj's Steakhouse.
How does Kj's Steakhouse compare to other restaurants in Fort Myers?
Kj's Steakhouse most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has Kj's Steakhouse's inspection record improved over time?
Yes. Recent inspections at Kj's Steakhouse have averaged around two violations per visit, down from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Kj's Steakhouse 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 Kj's Steakhouse inspected?
Based on the inspection history on file, Kj's Steakhouse is inspected around three times per year on average.
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