How many health inspections has HARDEES had?

HARDEES has had 20 inspections according to Florida DBPR records.

Has HARDEES ever been shut down?

No, HARDEES has no emergency closures on record.

What are the most common violations at HARDEES?

The most frequently cited violations at HARDEES are: Proper ventilation, Toxic substance control, Chemical properly stored.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V13 (Parasite destruction) mean?

PARASITE SURVIVAL: Without proper freezing or cooking, parasites in fish (Anisakis, tapeworm), pork (Trichinella), and wild game survive to infect consumers. Anisakis larvae in raw sushi cause severe abdominal pain and allergic reactions. Tapeworm cysts in undercooked pork/beef grow into 15-30 foot worms in intestines. Proper freezing (-4°F for 7 days) kills parasites. Fish intended for raw consumption (sushi, sashimi, ceviche, tartare) must be frozen to -4°F for 7 days, or -31°F for 15 hours before service. Exception: tuna species and aquacultured fish fed processed feed. Pork and wild game must reach minimum internal cooking temperature. Document all freezing records.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

HARDEES

4900 PALM BEACH BLVD, Fort Myers, FL 33905-3230

Lee County · Permanent Food Service · Owner: S W FLA FRANH SVC OF LEE CO · License: SEA4603564

HARDEES in Fort Myers, FL has 20 inspections on record with 100 total violations (5 per inspection) and 0 emergency closures.

20Inspections

100Violations

0Closures

Data current as of February 11, 2025

Inspection History (20)

Feb 11, 2025 — Routine - Food· 6 violations (1 high priority)· Inspection Completed - No Further Action

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How Does This Facility Compare?

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