Casanova Bistro Cafe
2500 Edwards Dr, Fort Myers, FL 33901 · Permanent Food Service · License 4607966
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 Oct 28 routine inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
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 visitOct 28, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese (46°F - Cold Holding) at make table. The operator had the door open and closed to bring temperature down.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed black beans (130°F - Hot Holding) in crock pot in kitchen. The operator turned up the heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee come from back entrance and begin placing gloves on. Educated employee on proper hand wash before gloves and properly washed hands.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee sandwich on make table, the item was removed.
Fixed on the spot
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed open employee beverage above sandwich press.
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.