Fancy's Southern Cafe

8890 Salrose Lane Suite 101, Fort Myers, FL 33912 · Permanent Food Service · License 4606175

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 16 routine inspection
3 high priority (1 fixed on the spot), 3 intermediate (1 fixed on the spot), 15 basic; basic violations cost 12 at most
-35
Extension granted on Sep 17
Counts in full until a follow-up finds the problems fixed
-3
Safety score62

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

Inspection history

1 inspection · 2 visits

Sep162026

Routine inspection

21 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
9 violations still not corrected:
- 2 Intermediate
- 7 Basic
What was still cited
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Time extension given to allow operator time to allow update menus.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in black reach-in freezer by bar
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler middle of bar.
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing throughout restaurant.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitSep 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 3 High priority
- 3 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In reach-in cooler across from oven, raw eggs (46°F - Cold Holding); liquid egg (45°F - Cold Holding); milk (46°F - Cold Holding); raw fish (50°F - Cold Holding) after busy brunch with doors open often. In walk-in cooler, cooked pork ribs (48°F - Cold Holding); raw mixed meatloaf (46°F - Cold Holding); raw beef (47°F - Cold Holding); butter (46°F - Cold Holding); milk (47°F - Cold Holding); goat cheese (47°F - Cold Holding) for 2 hours per operator with many items cooling and recently prepared, per operator door open often for prep work. Operator used thermometer to begin monitoring cooling closely while icing down foods to ensure safety for rapid cooling.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Over handwash sink cook line.
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  3 total live roaches - one on floor by walk-in cooler, 1 in sticky trap under dishwashing machine , one in sticky trap far corner kitchen under waffle station.
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  On brunch cocktails menu, Raspberry Silk and Creamy blossom drinks with raw egg whites per operator door, not marked as raw.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink on cook line.
  Operator replaced.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Terry and Jeff hired more than 60 days notice proof of training.
Basic15
- Code 05, Thermometers provided and accurate: No working conspicuously located ambient air temperature thermometer in holding unit.
  Walk-in cooler thermometer on outside of unit inoperable.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Ice in black reach-in cooler by bar.
  Food not stored at least 6 inches off of the floor.
  In back dry storage room.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Ice buildup in black reach-in freezer by bar
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Vent covers in walk-in cooler with heavy dust and mold like substance accumulation. Fryer sides and front with heavy accumulation of debris.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handwash sink in cook line leaking.
  Standing water in bottom of reach-in-cooler middle of bar.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Bathrooms in back employee areas.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  6 in sticky trap under dishwashing machine , 6 in sticky trap far corner kitchen under waffle station, 5 under shelving in back prep room by office, 3 in connected storage room.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing throughout restaurant.
  Floor tiles missing and/or in disrepair.
  I. Bar and storage rooms.
  Ceiling tile missing.
  In corner of kitchen.
  Floor soiled/has accumulation of debris.
  Extreme accumulation of debris and grease under cook line equipment.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured in storage area by bar ice machine
Reporting only1
- Code 47, Electrical wiring: Observed damage around electrical outlets in far back storage room and near ice machine by bar.
  For reporting purposes only.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.