Summerlin Cafe

11370 Summerlin Square Dr, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4604978

Official report

out of 100

Grade B

Safety score 86 of 100

Latest visit: Aug 31, 2026

What drove the grade

Raw animal food stored over or with unwashed produce.High priority · fixed on the spot · 4 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 complaint inspection
1 high priority (fixed on the spot), 2 intermediate (1 repeat), 2 basic (2 repeats)
-14
Safety score86

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

Inspection history

2 inspections · 2 visits

Latest inspection

Aug312026

Complaint inspection

5 violations found

First visitAug 31, 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.
5 violations found:
- 1 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw beef stored over unwashed carrots. Observed operator correct violations in order to meet inspection standards.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Prepared lasagna made on 08-13-2026 and frozen but not date marked when removed to that. Observed operator correct violations in order to meet inspection standards. This is a repeat violation from the previous inspection dated 07-23-2026
  Repeat violation
- Code 53, Manager certification and employee training: Food manager certification expired.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Ioannis Drivas certified on 08-26-2021 and certification expired on 08-26-2026
Basic2
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Inside large three door reach in cooler. This is a repeat violation from the previous inspection dated 07-23-2026
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  In dry storage room. This is a repeat violation from the previous inspection dated 07-23- 2026
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul232026B84Routine inspection8 violations, 2 high priority No follow-up needed

First visitJul 23, 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.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  On cooks line sausage patty (93°F - Hot Holding) per operator less than 2 hours. Operator placed in walk in freezer to rapidly cool.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw ground beef stored directly over ready to eat tzatziki sauce. Operator moved foods to proper storage.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  Prepared lasagna date marked with 07-04 was frozen and then under refrigeration but not tracked when moved to refrigeration
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Nick D (person in charge) has no certified food manager certification
Basic4
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  In large three door cooler in prep kitchen
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Buildup of debris under dry storage racks.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Unsecured CO2 tank next to bulk tank outside back door.
Reporting only1
- Code 49, Flammable materials: Flammables stored/debris present in meter room.
  For reporting purposes only. Cardboard boxes stored near open electrical panel.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.