Cristof's on McGregor
10231 McGregor Blvd, Fort Myers, FL 33919 · Permanent Food Service · License 4606501
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 Aug 27 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic-10
- Safety score90
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 visitAug 27, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed provolone cheese 53°F cold hold, sauce 55°F cold hold less than 4 hours in reach in cooler across from stove. Operator turned down reach in cooler and double panned foods with ice.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed lasagna, pasta, sauces, and cooked rice not date marked in walk in cooler. Operator date marked foods.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of frozen grouper stored on floor underneath shelving in walk in freezer.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator removed ice scoop.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Operator removed tongs.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Operator discarded cloth.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.