Cabanas Beach Bar & Grill
2000 Estero Blvd, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4607854
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection3 intermediate, 3 basic-12
- Safety score88
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Container of half and half, per operator opened more than 24 hour prior is not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Mold like build up inside soda nozzles operator began at server well
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
On floor adjacent to three compartment sink
Basic3
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife stored between cooler and counter top on cooks line. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plastic drink cup used as scoop in server ice well at bar.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
On cooks line. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.