Cadeau Cafe
10650 Metro Pkwy Unit 101, Fort Myers, FL 33966 · Permanent Food Service · License 4607716
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection2 high priority, 4 intermediate, 9 basic (2 repeats)-35
- Complaint after follow-up on Sep 23Counts in full until a follow-up finds the problems fixed-20
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 23, 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.
15 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
More time given
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, the chef states they were placed in display at 8:00am.
More time given
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Person in charge had no knowledge of employee health reporting agreements.
Administrative complaint
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Person in charge had no knowledge of written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Administrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
More time given
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
More time given
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair, ice machine in kitchen inoperable.
More time given
Ice buildup in reach-in cooler in kitchen.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in kitchen.
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a both hand sinks used by food employees.
More time given
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
- First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed butter (71°F - Cold Holding) in kitchen, chef states it has been out less than 2 hours. Educated needs to be cold held or use time as a public health control and discard after 4 hours.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking, the chef states they were placed in display at 8:00am.
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed pasta noodles in drain of handwash sink in kitchen.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed bottle of green chemical in kitchen not labeled.
Basic9
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Observed container of cooked oxtail in reach in cooler, the chef stated it was not for serving and was employee food.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle not above product in multiple containers.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed chef wearing a bracelet.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair, ice machine in kitchen inoperable.
Repeat violation
Ice buildup in reach-in cooler in kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler in kitchen.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a both hand sinks used by food employees.
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.