Ebenezer Restaurant
2247 Fowler St, Fort Myers, FL 33901 · Permanent Food Service · License 4607612
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection2 high priority, 1 intermediate, 4 basic (1 repeat)-20
- Complaint after follow-up on Aug 27Counts in full until a follow-up finds the problems fixed-20
- Safety score60
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 visitAug 27, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Operator did not discard the chicken patties from stop sale, discarded on site during callback.
Administrative complaint
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed rice - 54°F, chicken patties - 61°F, and cut cabbage slaw - 54°F. The operator discarded the items.
Administrative complaint
Intermediate1
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.
More time given
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor in kitchen soiled/has accumulation of debris.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed snapper (64°F - Cold Holding); cooked pork (67°F - Cold Holding); conch (65°F - Cold Holding); raw shell egg ambient (70°F - Cold Holding); chicken patties (63°F - Cold Holding); rice (66°F - Cold Holding) in walk in cooler. Observed cut cabbage slaw (80°F - Cold Holding) in kitchen, was made over 4 hours ago and operator to discard.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed snapper (64°F - Cold Holding); cooked pork (67°F - Cold Holding); conch (65°F - Cold Holding); raw shell egg ambient (70°F - Cold Holding); chicken patties (63°F - Cold Holding); rice (66°F - Cold Holding) in walk in cooler. Observed cut cabbage slaw (80°F - Cold Holding) in kitchen, was made over 4 hours ago and operator to discard.
Intermediate1
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.
No date marking on food items prepared prior day per operator.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw turkey and raw snapper(solid frozen) thawing in separate sections of 3 compartment sink. Educated operator proper thawing methods and cold running water was turned on for both sections.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed oil stored on floor on cook line, the operator relocated items. Observed plastic bottled drinks on floor in hallway.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler drawers out of order.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor in kitchen soiled/has accumulation of debris.
Reporting only1
Code 46, Exits: Rear exit door locked, the operator unlocked the door.
For reporting purposes only.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.