El Local
18911 S Tamiami Trail Unit 17, Fort Myers, FL 33908 · Permanent Food Service · License 4603527
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 Jul 21 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 3 intermediate, 10 basic-28
- Safety score72
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 visitJul 21, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed lard 82°F cold hold overnight. Stop Sale. Operator discarded lard.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed black bus tub used with cooked chicken.
Nonfood-grade bags used in direct contact with food.
Observed black trash bag used with food in walk in cooler.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris behind slicer blade.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink at cook line blocked by boxes of avocados.
Code 41, Chemicals and toxic substances: Squeeze bottle in dishwash area containing toxic substance not labeled.
Basic10
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of avocados stored on floor at end of cook line and observed boxes of food stored on floor in walk in freezer.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator removed tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Observed employee open beverage on shelving above ice scoop near beverage walk in cooler.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at steam table at cook line.
Walk-in cooler shelves with rust that has pitted the surface.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's restroom door.
Covered waste receptacle not provided in women's bathroom.
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing in hallway near back exit.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.