Perkins Restaurant and Bakery 1245
Last inspected: Oct 1, 2025
82
Score
Inspectors have visited Perkins Restaurant and Bakery 1245 eight times, with records going back to 2022. Inspectors last stopped by on Oct 1, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Perkins Restaurant and Bakery 1245's latest score is in line with the Fort Myers average of 80. The file should reassure diners considering a visit.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Oct 1, 2025
Complaint Full
1 major violation. 2 minor violations.
View 3 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 2025-10-01: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Cutting boards have cut marks and are no longer cleanable on cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair throughout kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: Operator has begun replacing some tiles.**Time Extended** **Time Extended** **Corrective Action Taken**
36-17-5
82
Sep 30, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Live, small flying insects found. 12 at entryway to kitchen. 20 on ceiling over dishwashing area and prep side by dirty dish pass through. 7 on ceiling/walls immediately left of entrance across from bakery counter. Approximately 15 around pastry display at front bakery area. **Admin Complaint**
35A-02-7
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm), on front line across from pass through window, on front bakery counter. Operator diluted to 200ppm quaternary. **Corrected On-Site** **Warning**
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Cutting boards have cut marks and are no longer cleanable on cook line. **Repeat Violation** **Warning**
14-09-4
Basic - Floor tiles missing and/or in disrepair throughout kitchen. **Repeat Violation** **Warning**
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Unused reach-in cooler under flat top soiled interior with mold like substance. Gaskets tall glass door reach-in cooler front line soiled gaskets. Gaskets cook line reach-in cooler **Warning**
23-03-4
Basic - Standing water in bottom of both reach-in-coolers on front service line. **Warning**
29-49-6
55
Mar 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
67
Sep 30, 2024
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drop in cooler next to toaster, cook line: French toast batter with milk and eggs (60F - Cold Holding); pancake batter with milk and eggs (61F - Cold Holding) for twenty minutes per operator. Discussed with operator keeping foods in nearby reach-in cooler or using time as a public health control and provided form via email.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Also hose Bibb no vacuum breaker outside back door to kitchen.
29-42-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee in dishwashing area wash hands with gloves on. Spoke with operator and employee, employee removed gloves and properly washed hands. **Corrected On-Site**
12A-09-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
61
May 8, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced ham and sausage on left side cook-line at 47F operator iced items in reach in refrigerator temped at 41F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - Establishment offers undercooked comminuted meat on the child menu. Observed an asterisk next to the kid cheese burger on the children's menu.
03C-16-6
Intermediate - Non-pitting surface rust on food-contact equipment. Observed rust on shelves in walk in cooler.
22-31-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towel dispenser to the right of warewashing drying rack not working properly.
31B-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tile vents soiled throughout kitchen.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees wearing jewelry. **Repeat Violation**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap under door in auxiliary dining room leading to the parking lot.
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Observed floor tiles broken and in disarray in walk in freezer, near walk in cooler door and on the cook-line.. **Repeat Violation**
36-17-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop on grate of soda dispensing machine in wait station area. Operator placed ice scoop in 6 pan. **Corrected On-Site**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance on air curtain in walk in cooler door area, observed black mold like substance on reach in beer cooler hanging on the wall across from the ware-washing station. Observed build up of food debris on multiple reach in units.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled with food debris.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed coffee filters on counter top next to coffee machine not protected.
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in cooler shelves rusted.
14-17-4
41
Jan 31, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
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 loading dishes into the dish machine with bare hands and then without hand washing, unloaded the clean and sanitized dishes from the machine. Educated operator and observed proper hand washing. **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat prepared meatloaf. Operator moved 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. On expo line cut melon (56 F - Cold Holding); per operator food was just portioned and not served. Operator placed melon back into cold holding unit. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. grits (95 F - Hot Holding) on expo, operator voluntarily discarded before a determination could be made if a stop sale was needed. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on lid of server ice well on expo line. Operator removed to be washed. mold like substance on soda dispenser nozzle. **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Front counter hand sink used as dump sink.
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on drawer with food containers. Operator removed. **Corrected On-Site**
40-06-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above back prep table.
36-32-5
Basic - Cove molding at floor/wall juncture broken/missing. Damaged cove molding at sides of walk in freezer door.
36-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple team members wearing bracelets and rings.
13-07-4
Basic - Floor tiles missing and/or in disrepair. Inside walk in freezer
36-17-5
35
Dec 27, 2022
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chicken soup (120F - Hot Holding) for 1 hour . Operator place soup to reheat on stove. **Corrective Action Taken**
03B-01-6
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 cook touching ready to eat foods bacon and cooked potatoes into togo container after putting hair net on without washing hands before changing task. See stop sale on ready to eat foods. Educated operator on proper hand washing procedures. Cook washed hands. **Corrective Action Taken**
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. 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 cook touching ready to eat foods bacon and cooked potatoes into 1 togo container after putting hair net on without washing hands before changing task. See stop sale on ready to eat foods. Educated operator on proper hand washing procedures. Cook washed hands.
01B-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee with no hairnet. Operator put hair net on. **Corrected On-Site**
13-03-4
61
Aug 23, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed diced tomatoes less than 2 hours per operator(54F - Cold Holding) operator added mor ice to unit. Raw shelled eggs less than 2 hours per operator(55F - Cold Holding) operator added ice to unit. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs on grill door handle.Operator removed tongs off the grill door handle. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at 100 F. Operator removed utensils to dishwashing area. **Corrected On-Site**
10-07-4
78
Frequently Asked Questions
When was Perkins Restaurant and Bakery 1245 last inspected?
The most recent health inspection at Perkins Restaurant and Bakery 1245 on file is from Oct 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Perkins Restaurant and Bakery 1245?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Perkins Restaurant and Bakery 1245.
How does Perkins Restaurant and Bakery 1245 compare to other restaurants in Fort Myers?
Perkins Restaurant and Bakery 1245 most recently scored 82 out of 100, which is about the same as the Fort Myers average of 80.
Has Perkins Restaurant and Bakery 1245's inspection record improved over time?
Yes. Recent inspections at Perkins Restaurant and Bakery 1245 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 Perkins Restaurant and Bakery 1245 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 Perkins Restaurant and Bakery 1245 inspected?
Based on the inspection history on file, Perkins Restaurant and Bakery 1245 is inspected around three times per year on average.
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