Citrola's Italian Grill

16740 McGregor Blvd, Fort Myers, FL 33908 · Permanent Food Service · License 4605857

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored on cooking equipment at cook line.High priority, repeat · no follow-up needed · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 3 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep152026

Routine inspection

7 violations found

First visitSep 15, 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.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Observed three 6lb cans of beans rusted. Operator discarded cans.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored on cooking equipment at cook line.
  Educated operator on proper storage of chemicals. Operator removed chemicals.
  Repeat violation
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed chopped tomatoes, tomato sauce, and pasta not date marked in walk in cooler.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed front service handwash sinks used as dump sink.
Basic3
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed tongs stored on trash container. Operator removed, washed, rinsed, and sanitized tongs.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler at end of cook line.
- Code 35, Insects, rodents, pests and animals: Accumulation of dead insects in control devices.
Official report, on the Florida DBPR website

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.