The Heitman House
Last inspected: Jan 13, 2026
64
Score
The health department has logged 12 inspections at The Heitman House, the earliest from 2022. The most recent visit was on Jan 13, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to five violations per visit.
The most common issue across all inspections has been “accumulation of black/green mold-like substance”, showing up two times.
The city-wide average sits at 80, which The Heitman House's 64 doesn't quite reach. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk in cooler. Operator moved to proper storage. **Corrected On-Site**
08A-20-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alton and Kevin expired 12/16/2025.
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back area.
22-20-5
Basic - Food not stored at least 6 inches off of the floor. Observed pasta sauce and sealed logs of beef in a cardboard box on ground. Operator moved to proper storage. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer on cook line and reach in cooler freezer in back.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door handle on cook line. Operator moved to proper storage. **Corrected On-Site**
10-20-4
64
Feb 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in the back prep area and on the cook line. **Warning** - From follow-up inspection 2025-02-21: Time extended to allow Operator time to resolve. **Time Extended**
14-09-4
95
Feb 13, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 27, 2025
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 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. Supply bucket was low. Operator added chemical and primed machine which then achieved proper ppm. Dishwasher (Chlorine 0ppm); Dishwasher (Chlorine 50ppm) **Corrected On-Site**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink in the back obstructed by a pan of meat in the basin. Operator removed pan. **Corrected On-Site**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
02C-04-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in the walk-in cooler undated.
02C-02-5
Basic - Employee with no hair restraint while engaging in food preparation on the cook line. Employee donned hat during the visit. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Torn gasket on reach-in door in the cook area.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Pans of fish and meat observed thawing in standing water in the dish area.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust at the dishwashing machine.
36-27-5
52
Apr 19, 2024
Routine - Food
No violations found.
100
Feb 20, 2024
Routine - Food
7 minor violations.
View 7 violations
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.
12B-12-5
Basic - Ice buildup in reach-in freezer. Cook line and back dry storage.
14-69-4
Basic - In-use spatula at cook line stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Open dumpster lid.
33-16-4
Basic - Reuse of single-service or single-use articles. Observed cardboard being used to drain fried eggplant in walk in cooler.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. Cook line. **Corrected On-Site**
25-06-4
70
Jul 18, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - 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 missing some information. Reporting agreements signed by employees, missing manager signatures. Missing one employee reporting agreement.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, no date marking system in place tracking frozen time, time in refrigerator once prepared. Operator states all foods under refrigeration have been prepared a total of less than four days. Discussed implementation of a proper date marking system with operator.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and blade in back prep kitchen soiled with accumulated food debris.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 cooks, 1 server, 1 dishwasher handling food, no certified food manager present.
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food storage area in corner right room of kitchen.
36-37-5
Basic - Food stored on floor. In walk-in cooler, two containers tomatoes sauce stored on floor. In back prep area, cans tomato sauce stored on floor.
08B-38-4
Basic - Open dumpster lid.
33-16-4
55
May 18, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
86
May 17, 2023
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 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. Dishwasher (Chlorine 0ppm) after running three times. Operator set up Triple Sink (Quaternary - 200ppm) for manual sanitation. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. **Warning**
29-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 7 in dishwashing area above and below triple sink. Three in salad prep area. Three in office inside kitchen. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw salmon over Caesar dressing, raw calamari over cooked pasta. Operator moved raw foods to bottom shelf for proper food protection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. In back right storage room in kitchen across from ice machine, 30 by right side wall, 30 behind chest freezer, 20 under soda storage rack and approximately 30 under tall reach-in freezers on left side. At entrance to kitchen 20 under salad reach-in cooler and prep table. 20 under dishwashing machine and connected dish table. 12 behind large mixer and connected can/flour storage. 4 in mop sink. 6 in office inside of kitchen. 10 under cook line stoves and fryer. 10 in front right corner of bar by keg cooler. 3 in cabinets under soda station in side of dining room. **Warning**
35A-04-4
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Warning**
11-26-1
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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. In main kitchen, handwash sink used as prep table. **Warning**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair Over salad station in kitchen, ceiling tile damaged. This is a repeat violation from 7/26/2022. **Repeat Violation** **Warning**
36-32-5
Basic - Women's bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. This is a repeat violation from 7/26/2022, 3/29/2022 and 11/16/2021. **Repeat Violation** **Warning**
32-04-4
32
Dec 20, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. This is a repeat violation from 3/29/2022 and 11/16/2021. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-12-20: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over salad station in kitchen, ceiling tile damaged. **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-12-20: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured in back dry storage area. This is a repeat violation from 3/29/2022. **Repeat Violation** **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-12-20: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2022-10-18: **Time Extended** - From follow-up inspection 2022-12-20: **Time Extended**
13-03-4
82
Dec 13, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was The Heitman House last inspected?
The most recent health inspection at The Heitman House on file is from Jan 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Heitman House?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited two times, more than any other issue at The Heitman House.
How does The Heitman House compare to other restaurants in Fort Myers?
The Heitman House most recently scored 64 out of 100, which is lower than the Fort Myers average of 80.
Has The Heitman House's inspection record improved over time?
No. Recent inspections at The Heitman House have averaged around five violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Heitman House 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 The Heitman House inspected?
Based on the inspection history on file, The Heitman House is inspected around four times per year on average.
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