Yucatan Beach Stand
250 Old San Carlos Blvd, Fort Myers Beach, FL 33931 · Permanent Food Service · License 4606156
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic-16
- Safety score84
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 visitNov 5, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed Yucatán sauce (fresh garlic and butter) (74°F - Cold Holding) on dry storage shelf in prep area, per operator made 48 hours prior.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Yucatán sauce (fresh garlic and butter) (74°F - Cold Holding) on dry storage shelf in prep area, per operator made 48 hours prior.
Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed line cooks eat while on cooks line and handle cell phone and then returned to preparing food. Asked employee to change gloves and wash hands and employee complied.
Fixed on the spot
Intermediate2
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Last three tags not date marked with last day served.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at expo line hand sink.
Operator refilled paper towels.
Fixed on the spot
Basic2
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee eating while working on cooks line. Discussed standards with operator that no one should eat while preparing food.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Stop sale
- An order that the food can’t be sold or served.