Jj's Cafe

3550 Colonial Blvd, Fort Myers, FL 33966 · Permanent Food Service · License 4607416

A
Grade A
Safety score 93 of 100
Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Employee failed to wash hands before putting on gloves to initiate a task working with food.High priority · fixed on the spot · 3 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 30 routine inspection
    1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 2 basic
    -7
  • Safety score93

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

Inspection history

1 inspection · 1 visit

Routine inspection

4 violations found
  1. First visitOct 30, 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.

    4 violations found:

    • 1 High priority
    • 1 Intermediate
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.

      Observed employee come from outside of kitchen and place gloves on, operator corrected employee who properly washed hands.

      Fixed on the spot

    Intermediate1

    • Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.

      Observed unlabeled chemical spray otter. The operator labeled the item.

      Fixed on the spot

    Basic2

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

      Observed utensils on cook line in water - 125°F, the chef turned up the heat.

      Fixed on the spot

    • Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

      Observed plastic containers wet nesting above 3 compartment sink.

    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

Wet nesting
Stacking dishes or containers before they have dried, which traps moisture where germs can grow.

Most cited

In-use utensils properly stored1
Handwashing and hygienic practices1
Clean equipment storage and air drying1
Chemicals and toxic substances1