Cafe in
4125 Cleveland Ave, Fort Myers, FL 33901 · Permanent Food Service · License 4607590
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 Aug 12 routine inspection3 high priority, 6 intermediate (1 repeat), 4 basic; intermediate violations cost 18 at most-40
- Complaint after follow-up on Oct 13Counts in full until a follow-up finds the problems fixed-20
- Safety score40
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 visitOct 13, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
Administrative complaint
No proof of required state approved employee training provided for any employees.
Administrative complaint
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 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 spinach pastry (74°F - Hot Holding); beef pastry (74°F - Hot Holding); potato pastry (74°F - Hot Holding); cheese pastry (74°F - Hot Holding) at front counter. The operator states they have been in display case since opening.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed shredded cheese (45°F - Cold Holding) in reach in cooler in kitchen.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed spinach pastry (74°F - Hot Holding); beef pastry (74°F - Hot Holding); potato pastry (74°F - Hot Holding); cheese pastry (74°F - Hot Holding) at front counter. The operator states they have been in display case since opening.
Intermediate6
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.
Emailed form to operator.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink at front counter has faucet replaced with a hose and is being used to clean equipment.
No paper towels or mechanical hand drying device provided at handwash sink behind counter or handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Basic4
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed sugar and cocoa powder at front counter removed from original container not identified by common name.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at front counter.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 25, Single-service items: Single-service articles improperly stored.
Observed single service cups and lids stored on floor in dry storage.
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.