Dona Juana Guatemalan Restaurant 2
18011 S Tamiami Trl Unit 18, Fort Myers, FL 33908 · Permanent Food Service · License 4608049
What drove the grade
Food received from unapproved source/no invoice provided to verify source.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (1 fixed on the spot), 6 intermediate (1 fixed on the spot), 5 basic-49
- Safety score51
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 visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Food received from unapproved source/no invoice provided to verify source.
Observed no invoice for blue crabs. Operator states invoices are delivered to other licensed restaurant and invoices are present there.
Stop Sale issued due to food not being in a wholesome, sound condition.
Observed reduced oxygen packaging conducted on raw meats for long term storage. Stop Sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed Jacon sauce date marked 09/18/26 past 7 days. Stop Sale. Operator discarded sauce.
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 open container of raw chicken stored over ready to eat crab in reach in freezer.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with frozen banana leaves.
Intermediate6
Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Observed establishment using reduced oxygen packaging for raw meats for long term storage.
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink at cook line entrance blocked by plastic container and trash container. Operator removed containers.
Fixed on the spot
No soap provided at handwash sink in beverage/wait station.
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Certificates missing name and date trained.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt/sugar container at cook line.
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed raw frozen chicken not covered.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food (salt/sugar) within a closed container.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice in dry storage.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.