The Firestone Wood Fired Grille
Last inspected: Jan 14, 2026
100
Score
Public records show 10 inspections at The Firestone Wood Fired Grille stretching back to 2022. The newest entry in the record is dated Jan 14, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food”, showing up two times.
Restaurants in Fort Myers average 80, so The Firestone Wood Fired Grille is doing better than most peers. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 7, 2026
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise (110F - Hot Holding) in steam table, operator removed from steam table to reheat to 135F or above. **Corrective Action Taken** **Warning**
03B-01-6
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. A copy of employee health reporting form was sent to the operator. **Corrective Action Taken** **Warning**
11-26-1
78
Apr 28, 2025
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed ready to eat crab cakes over raw pork in walk-in cooler. The chef moved the crab cakes to other shelf in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed lemon butter sauce (108F - Hot Holding); wine butter sauce (111F - Hot Holding); rum butter sauce (109F - Hot Holding) front prep table steam table. The Chef is filling out Time As Public Health for Sauces. **Corrective Action Taken**
03B-01-6
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. Emailed Chef Employee Reporting Form HR 5030-103. **Corrective Action Taken**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Chef Time as Public Health form for Lemon Butter Sauce, Rum Butter Sauce and Wine Butter Sauce. **Corrective Action Taken**
03F-10-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed Safe staff Certificates but original certificates was destroyed by Hurricane.
53B-09-4
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 Chef Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plates in prep area not inverted.
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table in kitchen. The operator removed cell phone prep table. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. **Corrected On-Site**
10-20-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
37
Mar 12, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
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 barehand contact with lime garnish at rooftop bar.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above heavy cream in walk in cooler. Operator moved items for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ice buildup in reach in cooler in martini bar: blue cheese stuffed olives (48F - Cold Holding); half and half (51F - Cold Holding). Operator moved items into walk in cooler. **Corrective Action Taken**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed one ceiling tile as damaged over cook line.
36-32-5
61
Oct 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Cloth used as a food-contact surface. Observed cloth in direct contact with sushi rice in reach in cooler.
21-05-5
Basic - Hole in or other damage to wall. Observed damage to walls and baseboards in prep area and cook line.
36-24-5
90
Feb 20, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimps in reach-in cooler across from cook line. The operator moved the raw chicken under the raw shrimp in reach-in cooler. **Corrected On-Site**
08A-20-5
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 manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table.
40-06-5
Basic - Equipment in poor repair. Observed walk-in cooler gasket torn.
14-11-5
64
Aug 1, 2023
Complaint Full
No violations found.
100
Jul 27, 2023
Complaint Full
1 critical violation.
View 1 violation
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 dish machine at 0ppm chlorine. Establishment is to discontinue use of dish machine and use 3 compartment sink until proper sanitizer concentration can be achieved. **Warning**
22-41-4
86
Feb 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - Bowl or other container with no handle used to dispense food. Observed container used as a scoop in bulk flour bin. Operator moved item for proper storage. **Corrected On-Site**
14-01-5
95
Aug 17, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table and near clean dishes.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
90
Frequently Asked Questions
When was The Firestone Wood Fired Grille last inspected?
The most recent health inspection at The Firestone Wood Fired Grille on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Firestone Wood Fired Grille?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at The Firestone Wood Fired Grille.
How does The Firestone Wood Fired Grille compare to other restaurants in Fort Myers?
The Firestone Wood Fired Grille most recently scored 100 out of 100, which is higher than the Fort Myers average of 80.
Has The Firestone Wood Fired Grille's inspection record improved over time?
Results have been roughly steady. Inspections at The Firestone Wood Fired Grille have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Firestone Wood Fired Grille 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 The Firestone Wood Fired Grille inspected?
Based on the inspection history on file, The Firestone Wood Fired Grille is inspected around three times per year on average.
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