Labadie Bar Restaurant & Bakery

3580 Evans Ave, Fort Myers, FL 33901 · Permanent Food Service · License 4607267

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours.High priority · 18 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
5 high priority, 6 intermediate (1 repeat), 8 basic (2 repeats); intermediate violations cost 18 at most
-58
Safety score42

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

Inspection history

1 inspection · 1 visit

Sep242026

Routine inspection

19 violations found

First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 5 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours.
  See stop sale. Observed cod stew (108°F - Hot Holding) on cook line, the operator states it was made over 2 hours ago and unable to determine when item began cooling process.
- Code 03, Food out of temperature: Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shell eggs in kitchen at ambient temperature, the operator states they have been out less than 2 hours.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Observed cod stew (108°F - Hot Holding) on cook line, the operator states it was made over 2 hours ago and unable to determine when item began cooling process. See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw shell eggs stored over strawberries in reach in cooler near kitchen entrance.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed cooked beef in nonfood-grade plastic bags in reach in freezer.
Intermediate6
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 27, Water source: No hot running water at three-compartment sink.
  Observed hot water for 3 compartment sink at 82°F.
  Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed handwash sink at front counter hot water temperature 79°F. Hand wash sink in kitchen hot water no pressure.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed unlabeled spray bottle containing pink liquid at front counter.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic water bottles stored on floor behind front counter. Observed containers of oil, onions, and lettuce on floor in kitchen.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler near exit door not functional.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed single service cups on floor behind front counter.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed large peephole in door missing, currently filled with paper/plastic.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair in dining room.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in dining room.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided one to operator during inspection.
  Fixed on the spotRepeat violation
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.