Shop & Go in Broadway Fort Myers

Last inspected:

2154, Broadway Fort Myers, FL 33901
Overview

Shop & Go in Fort Myers received 10 violations during an FDACS sanitation inspection on January 21, 2026, conducted in response to a complaint request. The violations included three priority foundation (Pf) citations: the person in charge did not correctly answer questions about food-borne illnesses and employee reporting responsibilities; fried chicken and jerk sauce prepared in the food processing area were held in a reach-in cooler without date marking (corrected during the inspection); and the establishment lacked written procedures for responding to vomiting and diarrheal events. The inspector provided employee health guidelines, reporting agreements, dishwashing manuals, and guidance documents via email during the visit. The facility's food establishment classification changed from 122 to 124 during the inspection due to open food processing activities.

Summary generated from Florida FDACS public inspection records.

1FDACS Insp.
10Violations

Last inspected FDACS:

Shop & Go in Broadway Fort Myers: FDACS Inspection History (1)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

— 1 inspection
— Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: FRANCIS ODIO, SENIOR SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. A visit was conducted in response to request #5141567 and the issues related to the complaint were addressed with facility management. The food establishment type changed from 122 to 124 during the visit due to open food processing. Guidance documents provided via email: Employee Health Guidelines, Reporting agreement, Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events, CFPM information, and Dish-washing manual.

Risk-Based Violations

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf
The person in charge did not correctly answer questions related to food-borne illnesses, symptoms, and employee reporting responsibilities. Employee health guide and reporting agreement provided via Email. o
3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf
Food Processing Area: Fried chicken and Jerk sauce prepared 24 hours ago stored inside the reach-in cooler not date marked. COS: Items were properly date-marked during the inspection. x
2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf
The establishment does not have a policy in place for proper response to vomit or diarrheal events. Guidance for Written Procedures for the Clean-up of Vomiting and Diarrheal Events provided via Email.
95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.
Certified food protection manager certificate not available during the inspection. Directory of currently accredited CFPM Programs provided via email.

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11
Retail Area: Multiple beverage cases were stored directly on the retail floor and the walk-in cooler floor.
2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11
Food Processing Area: Food employee do not wear effective hair restraint while working with open food items.
3-304.12(C)-(F) During pauses in food preparation or dispensing, utensil not stored on a clean portion of the food preparation table or cooking equipment; in running water of sufficient velocity to flush particles to the drain when used with moist foods; in a clean, protected location when used only with food that is not time/temperature control for safety food; or in a container of water maintained at 135°F or greater. 3-304.12(C)-(F)
Food Service Area: Tongs used to dispense pickled eggs were stored in a container of ambient-temperature water of 71*F. COS: The stagnant water was poured out during the inspection. The container and the tongs were taken to the warewashing area to be cleaned and sanitized.
6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14
Backroom: The employee restroom door was not self-closing.
5-501.11 Storage area or enclosure for refuse, recyclables, or returnables not clean. 5-501.115
Outdoor: Soil and debris on the floor around the dumpster enclosure.
94 Food establishment manufactures, processes, packs, holds, prepares or sells food products intended for human consumption beyond the scope of the existing permitted food establishment type pursuant to 5K-4.020, F.A.C. Food Establishment shall remit payment of appropriate fee within 10 days.
This food establishment was found to be operating beyond the scope of their food permit. Establishment category/type has been changed to include open food processing. See comments.

Shop & Go in Broadway Fort Myers: Frequently Asked Questions

When was Shop & Go in Broadway Fort Myers last inspected?
Shop & Go in Broadway Fort Myers was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 21, 2026. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Shop & Go in Broadway Fort Myers had?
Shop & Go in Broadway Fort Myers has 1 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Shop & Go in Broadway Fort Myers find?
Shop & Go in Broadway Fort Myers was most recently inspected by FDACS on January 21, 2026 (Met Sanitation Inspection Requirements).
Has Shop & Go in Broadway Fort Myers had any stop-sale or stop-use orders?
No, Shop & Go in Broadway Fort Myers has no stop-sale or stop-use orders on record with Florida FDACS.
What are the most common violations at Shop & Go in Broadway Fort Myers?
The most frequently cited FDACS violations at Shop & Go in Broadway Fort Myers are: 2-102.11(C)(2)-(3): Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) Pf; 3-501.17(A): Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) Pf; 2-501.11: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf.

Stories You May Have Missed Broadway Fort Myers

This page is maintained by FloridaFoodSafety.org and is not affiliated with Shop & Go. How we collect and verify this data.