Legno

7205 Estero Blvd E540 550 580, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4608021

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
3 high priority (no follow-up needed), 3 intermediate (fixed on the spot)
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

6 violations found

First visitSep 15, 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:
- 3 High priority
- 3 Intermediate
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Four quarts house made fresh garlic in oil (74°F - Cold Holding) on dry storage shelf (dated 08-30-2026)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Four quarts house made fresh garlic in oil (74°F - Cold Holding) on dry storage shelf (dated 08-30-2026)
  Shell eggs not stored at an ambient air temperature of 45°F or less.Raw shelled eggs stored on front exposed counter (ambient 69°F).
  Per operator less than two hours. Operator returned eggs to cooler to chill.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Italian sauce in walk in cooler was dated 08-06-2026 and operator stated it was made this week and date 09-09-2026
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda nozzle has a build up of a mold like substance inside. Operator began cleaning during inspection.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled behind bar, per operator containing sanitizer.
  Operator labeled during inspection
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.