Leoni's Pizzeria
13750 Fiddlesticks Blvd Ste 301, Fort Myers, FL 33912 · Permanent Food Service · License 4608070
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (fixed by the Aug 12 follow-up), 1 intermediate, 1 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
- First visitAug 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector 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.
In front line by Pepsi cooler reach-in cooler: milk (47°F - Cold Holding); cream (48°F - Cold Holding) stored overnight per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In front line by Pepsi cooler reach-in cooler: milk (47°F - Cold Holding); cream (48°F - Cold Holding) stored overnight per operator.
Intermediate1
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 old date labels on soft salami and ham in reach-in cooler on cook line, per operator prepared 3 days ago. Operator relabeled foods.
Basic1
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Soda bottles in back hallway.
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.
- Stop sale
- An order that the food can’t be sold or served.