14261 S TAMIAMI TRAIL, FORT MYERS, FL 33912
KITCHEN SOCIAL keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 3 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 45% of the 931 inspected restaurants in FORT MYERS on the trailing-year record.
2 high-priority violations on the trailing-year record — above the Lee County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Clean equipment and utensils stored improperly or not air-dried.
Emergency exits blocked or locked during operation (referred to the fire authority).
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Electrical wiring or outlets not in good repair.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or expired food manager certification, or employee food-safety training not documented.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Restrooms not clean, stocked, or maintained as required.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Workers handling ready-to-eat food with bare hands without an approved alternative procedure.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Emergency exits blocked or locked during operation (referred to the fire authority).
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Raw meat, poultry, and seafood must be kept away from ready-to-eat food, and all food must be protected during prep, storage, and display. Inspectors treat separation seriously because raw-food drips and splashes carry pathogens onto food that will not be cooked again.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 4607290 — you can read the original documents yourself and compare.