La Kasita LLC
2620 Fowler St, Fort Myers, FL 33901 · Permanent Food Service · License 4606449
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 intermediate (1 repeat), 2 basic (1 repeat)-16
- Safety score84
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 visitOct 5, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed container of cooked beef in reach in cooler made over 24 hours prior with no date marking.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed container of milk at front reach in cooler, opened more than 24 hours with no date marking.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwash sink at front counter - 82°F.
Repeat violation
Handwash sink does not have running water or enough water pressure to properly wash hands.
Handwash sink at front counter low pressure hot water.
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed box of plantains on floor near exit door.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair in dining room.
Repeat violation
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.