Habanero Salvadorean & Mexican
2976 Fowler St, Fort Myers, FL 33901 · Mobile Food Dispensing Vehicle · License 4651154
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Sep 30 routine inspection5 high priority (3 fixed on the spot), 3 intermediate (1 fixed on the spot), 1 basic-30
- Complaint after follow-up on Oct 1Counts in full until a follow-up finds the problems fixed-20
- Safety score50
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 visitOct 1, 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.
4 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.
Observed beef soup - 47°F and menudo - 47°F that was stored overnight per the operator. The operator discarded the items.
Administrative complaintFixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed beef soup - 47°F and menudo - 47°F that was stored overnight per the operator. The operator discarded the items.
Administrative complaintFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
More time given
Basic1
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
More time given
- First visitSep 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed cut tomato (46°F - Cold Holding); cheese (45°F - Cold Holding); cut leafy greens (46°F - Cold Holding) in reach in cooler. The operator states in cooler overnight and discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut tomato (46°F - Cold Holding); cheese (45°F - Cold Holding); cut leafy greens (46°F - Cold Holding) in reach in cooler. The operator states in cooler overnight and discarded.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed beef (122°F - Hot Holding) on grill, the operator turned up heat.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee change gloves to prepare food without washing hands. Educated employee.
Employee washed hands with no soap.
Employee used 3 compartment sink to wash hands without soap.
Intermediate3
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in 3 compartment sink. Educated employee.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink filled with dishes, the operator removed for proper hand washing.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic1
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Observed plastic utensils food contact side up at register.
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.