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Florida's restaurant owners are not required to post restaurant inspection results where guests can see them. So every week, we provide that information for you.
Here's the breakdown for recent health inspections in Lee County, Florida, for the week of June 24-30, 2024. Please note that some more recent, follow-up inspections may not be included here.
Disclaimer: The Florida Department of Business & Professional Regulation describes an inspection report as a 'snapshot' of conditions present at the time of the inspection. On any given day, an establishment may have fewer or more violations than noted in their most recent inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at the establishment.
For full restaurant inspection details, visit our Lee County restaurant inspection site .
Which Lee County restaurants got perfect scores on their health inspections?
These restaurants met all standards during their June 24-30 inspections and no violations were found.
- Big Cat Express , 2500 Main St., Fort Myers Beach
- Estero Country Club Inc Snack Bar , 19501 Vintage Trace Circle, Estero
- Flipper's , 8771/8767 Estero Blvd., Fort Myers Beach**
- Maggy's , 1241 Taylor Lane, Suite 5B, Lehigh Acres
- Nguyen Street LLC , Food truck
- Plaka on Wheels , Food truck
- Subway , 11741 S. Cleveland Ave., No. 50, Fort Myers
- Taqueria Y Antojitos Mexicanos , Food truck
- The Pupusa's House , 3940 Metro Parkway, Unit 122, Fort Myers
** Restaurants that failed an inspection and aced a follow-up inspection in the same week
Which Lee County restaurants had high priority violations?
5200 Big Pine Way, Fort Myers
Complaint Inspection June 25
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with 2 high-priority 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 00ppm. Operator called technician at time of inspection and started using triple sink. **Warning**
- High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored. In walk-in cooler; raw ground beef over raw steak. Operator removed raw ground beef to bottom shelf. **Corrected On-Site** **Warning**
Food truck
Routine Inspection on June 27
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
8 total violations, with 3 high-priority violations
- High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator purchased approved sanitizer at time of inspection. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall white reach-in cooler cooked beans (51F - Cold Holding); cooked rice (54F - Cold Holding); stored overnight per operator. **Warning**
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tall white reach-in cooler cooked beans (51F - Cold Holding); cooked rice (54F - Cold Holding); stored overnight per operator. See stop sale. Also in same cooler, raw beef (53F - Cold Holding); raw ground beef (51F - Cold Holding); raw pork (50F - Cold Holding); raw shell eggs (57F ambient - Cold Holding) for three hours per operator. Operator iced down all foods and placed into reach-in freezer for quick cooling. Corrective action taken. **Warning**
6891 Daniels Parkway, Suite 155, Fort Myers
Routine Inspection on June 26
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
9 total violations, with 4 high-priority 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 and priming three times. Operator will discontinue sanitizing in dishwasher and sanitize in triple sink already set up, 200ppm quaternary. Operator called technician. **Corrective Action Taken** **Warning**
- High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 7 small flying insects around bags potatoes in back corner of kitchen near employee restroom. Observed 10 small flying insects around mop sunk area. Observed 5 small flying insects around bibb in box storage area in back of kitchen. Observed 5 small flying insects in dry storage rack on boxes/shelves at far end of cook line. **Warning**
- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding)stored overnight per operator. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding)stored overnight per operator. **Warning**
- High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers closest to entrance to cook line:; ham (46F - Cold Holding); raw ground beef (44F - Cold Holding); raw beef (45F - Cold Holding) for 2 hours per operator. Operator moved to walk in cooler for quick cooling. Corrective action taken. Also on front line, butter (62F - Cold Holding); butter cups (66F - Cold Holding) for 2 and a half hours per operator. Operator labeled with time stamps. Provided operator with time as a public health control form and explained proper use. Corrective action taken. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also in Omlette station flip top reach in cooler next to grill, sliced swiss cheese (56F - Cold Holding); sliced provolone cheese (54F - Cold Holding); feta cheese (51F - Cold Holding) for 15 minutes per operator. Operatorbvoluntarily discarded foods, and emptied top part of cooler. Corrected on site. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding) stored overnight per operator. See stop sale. **Warning**
6891 Daniels Parkway, Suite 155, Fort Myers
Routine Inspection on June 27
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
4 total violations, with 2 high-priority violations
- High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding)stored overnight per operator. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding)stored overnight per operator. **Warning** - From follow-up inspection 2024-06-27: Omlette station flip top reach in cooler next to grill:; ham (50F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. **Admin Complaint**
- High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawers closest to entrance to cook line:; ham (46F - Cold Holding); raw ground beef (44F - Cold Holding); raw beef (45F - Cold Holding) for 2 hours per operator. Operator moved to walk in cooler for quick cooling. Corrective action taken. Also on front line, butter (62F - Cold Holding); butter cups (66F - Cold Holding) for 2 and a half hours per operator. Operator labeled with time stamps. Provided operator with time as a public health control form and explained proper use. Corrective action taken. Omlette station flip top reach in cooler next to grill:; ham (51F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also in Omlette station flip top reach in cooler next to grill, sliced swiss cheese (56F - Cold Holding); sliced provolone cheese (54F - Cold Holding); feta cheese (51F - Cold Holding) for 15 minutes per operator. Operatorbvoluntarily discarded foods, and emptied top part of cooler. Corrected on site. Also Reach in cooler across from egg grill on cook line; yogurt (45F - Cold Holding) stored overnight per operator. See stop sale. **Warning** - From follow-up inspection 2024-06-27: Reach in cooler drawers closest to entrance to cook line:; ham (37F - Cold Holding); raw beef (41F - Cold Holding). *complied Also on front line, butter and butter cups time stamped with 4 hour discard. *complied* Omlette station flip top reach in cooler next to grill:; ham (50F - Cold Holding); cooked pork sausage (53F - Cold Holding) stored overnight per operator. See stop sale. Also Reach in cooler across from egg grill on cook line; yogurt (49F - Cold Holding) stored for 3 hours per operator. Operator voluntarily discarded product. Corrected on site. **Admin Complaint** **Admin Complaint**
6631 Orion Drive, No. 107, Fort Myers
Routine Inspection on June 27
Follow-Up Inspection Required: Violations require further review, but are not an immediate threat to the public.
10 total violations, with 4 high-priority violations
- High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In glass door reach-in cooler in side kitchen area, housemade tomato sauce (78F - Cooling) for 7 hours per operator. **Warning**
- 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 and priming three times. **Warning**
- High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. On cook line across from stove, reach-in cooler top containing raw chicken, raw veal, raw pork over bottom raw vegetables, cooked potatoes. Operator rearranged cooler for proper food protection. **Corrected On-Site** **Warning**
- High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In glass door reach-in cooler in side kitchen area, housemade tomato sauce (78F - Cooling) for 7 hours per operator. **Warning**
What agency inspects restaurants in Florida?
Routine regulation and inspection of restaurants is conducted by the Department of Business and Professional Regulation. The Department of Health is responsible for investigation and control of food-borne illness outbreaks associated with all food establishments.
How do I report a dirty restaurant in Florida?
If you see abuses of state standards, report them and the Department of Business and Professional Regulation will send inspectors. Call the Florida DBPR at 850-487-1395 or report a restaurant for health violations online .
Get the whole story at our restaurant inspection database .
What does all that terminology in Florida restaurant inspections mean?
Basic violations are those considered against best practices.
A warning is issued after an inspector documents violations that must be corrected by a certain date or within a specified number of days from receipt of the inspection report.
An administrative complaint is a form of legal action taken by the division. Insufficient compliance after a warning, a pattern of repeat violations or existence of serious conditions that warrant immediate action may result in the division initiating an administrative complaint against the establishment. Says the division website: "Correcting the violations is important, but penalties may still result from violations corrected after the warning time was over."
An emergency order — when a restaurant is closed by the inspector — is based on an immediate threat to the public. Here, the Division of Hotels and Restaurants director has determined that the establishment must stop doing business and any division license is suspended to protect health, safety or welfare of the public.
A 24-hour call-back inspection will be performed after an emergency closure or suspension of license.
This article originally appeared on Fort Myers News-Press: 6 Lee County restaurants, 3 food trucks perfect; 7 fail inspection
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