Le Goute

3533 Fowler St, Fort Myers, FL 33901 · Permanent Food Service · License 4606375

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 routine inspection
1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot, 3 repeats), 6 basic (4 repeats)
-30
Emergency closure on Nov 6, still closed
Counts in full until a follow-up lets the place reopen
-35
Safety score35

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov62026

Routine inspection

12 violations found

First visitNov 6, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
12 violations found:
- 1 High priority
- 5 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  Observed approximately 15-20 live roaches on inside of container lid. The container contained no food items, the operator removed the container from establishment and cleaned/sanitized the area.
  Fixed on the spot
Intermediate5
- 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 cooked beef, cooked rice, and cut cabbage slaw in reach in cooler with no date marking.
  Repeat violation
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided at time at inspection and was posted.
  Repeat violationFixed on the spot
- 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 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in kitchen, the operator provided napkins.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no food handler training for Alice, as per owner employee only works 2-3 times per week.
  Repeat violation
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic soda bottles stored on floor in dining room.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Observed pot on stove severely warped and not easily cleanable.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed buildup on hood system.
- Code 36, Floors, walls, ceilings and ventilation: Wall around cook line is soiled with accumulated grease, food debris, and/or dust.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Provided during inspection and posted.
  Repeat violationFixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Aug102026Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up

Follow-up visitAug 10, 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.
14 violations still not corrected:
- 2 High priority
- 5 Intermediate
- 7 Basic
What 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 cut cabbage slaw - 83°F cold holding, in kitchen. Educated the operator the item needs to be cold held at 41°F or below. Completed a stop sale again for this item.
  At the first visit
  Observed cut cabbage slaw (81°F - Cold Holding) in kitchen. Operator states it has been there 2 days and discarded. Advised that in the future needs to be refrigerated.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut cabbage slaw - 83°F cold holding, in kitchen. Educated the operator the item needs to be cold held at 41°F or below.
  At the first visitFixed on the spot
  Observed cut cabbage slaw (81°F - Cold Holding) in kitchen. Operator states it has been there 2 days and discarded. Advised that in the future needs to be refrigerated.
Intermediate5
- 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.
  No date marking observed on any products during callback inspection.
  At the first visit
  Observed chicken, oxtail, and rice with no date markings.
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed one employee reporting form for Nicole Noel. No other employees have this completed.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Observed no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  No proof of food manager certification at the time of callback inspection.
  No proof of required state approved employee training provided for any employees.
  Observed no proof of required state approved employee training provided for any employees during callback inspection.
  At the first visit
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed plastic water bottles on floor near drink cooler in dining area during callback inspection.
  At the first visit
  Observed water stored on floor near drink cooler in dining area.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  At the first visit
  Observed reach in cooler unit in kitchen not functional.
  Utensils in poor condition.
  At the first visit
  Observed pot on stove severely warped and not easily cleanable.
- Code 33, Garbage and refuse: Open dumpster lid.
  Observed dumpster lid open at time of callback inspection.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop not hung to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed and operator unable to provide.
  Observed no current license posted for establishment.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no Heimlich maneuver/choking sign posted.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.