Lennys Grill and Subs

11801 S Cleveland Ave Ste 110, Fort Myers, FL 33907 · Permanent Food Service · License 4607301

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Jul 23, 2026

What drove the grade

Dented marinara sauce can present at dry storage.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate, 10 basic (2 repeats)
-30
Safety score70

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

Inspection history

1 inspection · 1 visit

Jul232026

Routine inspection

16 violations found

First visitJul 23, 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.
16 violations found:
- 4 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented marinara sauce can present at dry storage.
  See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  In walk in cooler; raw bacon stored over turkey ham. Operator removed raw bacon to bottom shelf.
  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.
  Employee failed to wash hands after touching his clothes, put gloves on and started preparing sandwich. Discussed operator proper handwashing procedures.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Sternos stored over salt container at dry storage.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled with food debris.
- Code 53, Manager certification and employee training: Food manager certification expired; Kaitlin Hardwick on 10/22/ 24.
  A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar container not labeled at dry storage.
  Label on cookies prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Two employees with no hair restraint while engaging in food preparation.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl with no handle used to dispense salt.
  Operator removed the bowl.
  Walk-in cooler shelves with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood soiled with grease.
- Code 25, Single-service items: Single-service food containers not stored inverted or protected from contamination at dry storage.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Garbage on the ground around dumpster.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry near mop sink.
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked with cart full of boxes.
  For reporting purposes only.
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.