European American Bakery Cafe

12450 Metro Pkwy Unit 1, Fort Myers, FL 33966 · Permanent Food Service · License 4606616

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near mop sink.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 7 routine inspection
4 high priority (1 fixed by the Oct 8 follow-up, 2 fixed on the spot), 1 intermediate, 5 basic (2 repeats)
-25
Safety score75

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

Inspection history

1 inspection · 2 visits

Oct72026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near mop sink.
  More time given
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  More time given
Basic4
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board on prep area at end of cook line.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured near exit door in kitchen.
  More time given
Official report, on the Florida DBPR website
First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed hard boiled egg (47°F - Cold Holding); cheese (57°F - Cold Holding); ; potato salad (50°F - Cold Holding); tuna salad (50°F - Cold Holding); pasta salad (50°F - Cold Holding); cut tomato (49°F - Cold Holding); sprouts (51°F - Cold Holding); cut leafy greens (52°F - Cold Holding) sliced cheese (55°F - Cold Holding); at reach in coolers across from cook line. The operator states items have been in unit for over 4 hours and discarded.
  Fixed on the spot
  Food with mold-like growth.
  See stop sale. Observed open can of sweetened condensed milk with mold-like growth in walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed hard boiled egg (47°F - Cold Holding); cheese (57°F - Cold Holding); ; potato salad (50°F - Cold Holding); tuna salad (50°F - Cold Holding); pasta salad (50°F - Cold Holding); cut tomato (49°F - Cold Holding); sprouts (51°F - Cold Holding); cut leafy greens (52°F - Cold Holding) sliced cheese (55°F - Cold Holding); at reach in coolers across from cook line. The operator states items have been in unit for over 4 hours and discarded.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb near mop sink.
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Alejandra Torres - 5/1/23 - FRLA and Ashley Sanchez Medina.
Basic5
- Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
  Observed quesadilla, soup, and donuts on shelf with dry storage goods at end of cook line, chef states the food is employee food.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board on prep area at end of cook line.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handwash sink in baking area near ice machine is in disrepair.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured near exit door in kitchen.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.