Cheesesteaks.Com
8646 Gladiolus Dr Unit 306, Fort Myers, FL 33908 · Permanent Food Service · License 4607118
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 5 routine inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic-14
- Extension granted on Oct 14Counts in full until a follow-up finds the problems fixed-3
- Safety score83
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 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing area.
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 Havarti cheese 66°F cold hold more than 4 hours. Stop Sale. Operator discarded cheese.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged raw chicken stored over frozen ready to eat empanada wrappers. Operator placed empanada wrappers above raw chicken.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing area.
Observed handwash sink removed from dishwash area.
Basic5
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Operator removed employee beverage.
Fixed on the spot
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense shredded provolone cheese.
Operator removed cup.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Operator discarded cloth.
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
- 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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.