Lighthouse Restaurant
Last inspected: Dec 11, 2025
100
Score
Across the available record, Lighthouse Restaurant has 10 inspections on file, the first dated 2022. On Dec 11, 2025, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited four times.
The city-wide average for Fort Myers sits at 80, putting Lighthouse Restaurant on the better side of that line. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
No violations found.
100
Dec 1, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 2, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
41
Dec 17, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 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 0 ppm. Operator primed sanitizer. Rechecked concentration 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to outside ice machine.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar facing singer stage.
31B-02-4
Basic - Stored food not covered. Observed shrimp and fish not covered in walk in cooler.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Bar.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Flour container. Operator labeled container. **Corrected On-Site**
02D-01-5
Basic - Floor area in front of soda machine in kitchen covered with standing water. Operator mopped floor. **Corrected On-Site**
36-22-4
50
Sep 23, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored on shelving near food items. Operator removed medicine. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat peppers/onions. Operator switched raw to bottom shelf. **Corrected On-Site**
08A-05-6
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink at end of cook line. Educated operator on importance of hand wash only. Operator removed pitcher. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris underneath dishmachine. Educated operator on keeping dishwasher area clean. **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe underneath three compartment sink.
29-11-4
Basic - Bowl or other container with no handle used to dispense Parmesan cheese.
14-01-5
47
Jun 7, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with herbs in walk in cooler. Educated operator on importance of using food grade containers. Operator switched herbs into food grade containers. **Corrected On-Site** **Repeat Violation**
14-31-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink in back food prep area. Operator fixed soap dispenser. **Corrected On-Site**
31B-06-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed water pitcher stored in hand wash sink at end of cook line. Educated operator on importance of hand wash sink only. Operator removed water pitcher. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Oyster tags not marked with last date served. Operator wrote last date served on tags. **Corrected On-Site**
01C-03-4
Basic - Floor soiled/has accumulation of debris underneath dishmachine.
36-73-4
Basic - Food not stored at least 6 inches off of the floor in walk-in freezer. Observed boxes of food and chef's pies. Educated operator on storing foods off of floor. Operator had employee fix and move everything off of floor. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line. Educated operator on importance of having hand wash sign. Operator placed hand wash sign at hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator added more chlorine. ReChecked concentration at 50 ppm. **Corrected On-Site**
21-07-4
50
Mar 8, 2024
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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 sprinkling topping with barehands onto plates of food. Educated employee. Employee put on gloves. **Corrected On-Site**
09-01-4
High Priority - Nonfood-grade bags used in direct contact with herbs. Educated operator on using food grade container. Operator switched to food grade container. **Corrected On-Site** **Repeat Violation**
14-31-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated employees. Employees washed hands. **Corrected On-Site**
12A-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
12A-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pitcher of water stored in hand wash sink at end of cook line. Educated operator on hand wash only. Operator removed pitcher. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense sugar. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks.
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer.
08B-47-4
Basic - In-use wet wiping cloth/towel used under raw oyster cutting board. Educated operator on not using wet wiping cloth. **Repeat Violation**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at end of cook line.
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100ppm.
21-08-4
32
Sep 18, 2023
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw fish stored over raw meat at drawer reach in coolers at cook line. Operator switched all raw seafood to one side and meats on other side. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemical stored on top of ice machine. Operator removed chemical. **Corrected On-Site**
41-10-4
High Priority - Dented/rusted cans present. See stop sale. Observed one 6lb can of sausage gravy rusted and one 6lb can of artichoke quarters dented. Operator discarded cans. **Corrective Action Taken**
01B-01-4
High Priority - Nonfood-grade bags used in direct contact with herbs in walk in cooler..
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at bar used as a dump sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Side wait station. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Nonfood-contact surface soiled with dust. Walk in cooler fan guards.
23-03-4
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense spice. Educated operator on having scoops with handles. Operator removed cup. **Corrected On-Site** **Repeat Violation**
14-01-5
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. Operator took fish out of packages. **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under oyster opener cutting board.
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Open dumpster lid.
33-16-4
27
Feb 22, 2023
Complaint Full
No violations found.
100
Sep 21, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Lighthouse Restaurant last inspected?
The most recent health inspection at Lighthouse Restaurant on file is from Dec 11, 2025. The public record contains 10 inspections in total.
What is the most common violation at Lighthouse Restaurant?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Lighthouse Restaurant.
How does Lighthouse Restaurant compare to other restaurants in Fort Myers?
Lighthouse Restaurant most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has Lighthouse Restaurant's inspection record improved over time?
Yes. Recent inspections at Lighthouse Restaurant have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Lighthouse Restaurant 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 Lighthouse Restaurant inspected?
Based on the inspection history on file, Lighthouse Restaurant is inspected around three times per year on average.
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