Auto Inn Tavern & Restaurant
4805 S Cleveland Ave Unit A, Fort Myers, FL 33907 · Permanent Food Service · License 4607945
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 21 routine inspection1 high priority (fixed by the Oct 6 follow-up), 6 intermediate, 5 basic-26
- Complaint after follow-up on Aug 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score62
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Operator has submitted plans for approval to remove employee bathroom.
More time given
Basic1
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
More time given
- 1st follow-up visitAug 31, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
8 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
8 oz salmon portion besting a label to remove from packaging prior to thawing and is completely thawed and still under reduced oxygen packaging . Stop sale issued.
Administrative complaint
Intermediate4
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Administrative complaint
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Hand washing sink has not been reinstalled.
Administrative complaint
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Time extended to 60 days from original inspection
More time given
No proof of required state approved employee training provided for any employees.
Time extended to 60 days from original inspection
More time given
Basic3
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
8 oz salmon portion besting a label to remove from packagings prior to thawing and is completely thawed and still under reduced oxygen packaging .
Administrative complaint
Code 08, Food protection and cross-contamination: Food stored on floor.
Case of bread on floor of walk in cooler
Administrative complaint
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza peel on soiled pizza oven top.
Administrative complaint
- First visitAug 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In walk in cooler three 6 oz filets of grouper with a label stating to "Remove from packaging prior to thawing under refrigeration" were completely thawed and still under reduced oxygen packaging.
Intermediate6
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using chlorine sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
Must be reinstalled in the same location where removed. Hand washing sink removed from employee bathroom.
No paper towels or mechanical hand drying device provided at handwash sink in dish machine area.
No soap provided at handwash sink in dish machine area
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. In walk in cooler three 6 oz filets of grouper with a label stating to "Remove from packaging prior to thawing under refrigeration" were completely thawed and still under reduced oxygen packaging.
Code 08, Food protection and cross-contamination: Food stored on floor.
Inside walk in cooler cases of chicken, red onions, containers of pizza sauce, cases of pizza dough, french fries and bread all stored directly in floor.
Code 10, In-use utensils properly stored: In-use utensil not stored on a clean portion of food preparation or cooking equipment.
Pizza peel stored on top of soiled pizza oven. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
In left hand side employee bathroom or at hand sink located in kitchen next to soda fountain
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Three 50# CO2 cylinders unsecured next to mop sink. 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
- Stop sale
- An order that the food can’t be sold or served.