Little Sicily
5611 Six Mile Commercial Ct #3, Fort Myers, FL 33912 · Permanent Food Service · License 4607227
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 3 intermediate (2 fixed on the spot), 3 basic-22
- Safety score78
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 visitSep 17, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
On speed rack in middle of kitchen, raw pork sausage over ready-to-eat bread for sandwiches. Operator moved to oven for proper situation. Discussed with operator proper separation of foods during preparation.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, raw chicken over raw pork sausage stored on floor under shelving. Operator rearranged foods for proper food protection.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touch face with gloves, begin working with food at slicer, no gloves change no handwash. Spoke with employee, employee washed hands properly after removing gloves before returning to work.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
With attached hose, behind fryer.
Intermediate3
Code 08, Food protection and cross-contamination: Self-service lemon wedges not provided with proper dispensing utensils next to drink machine in customer area.
Operator placed tongs in container.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bus tub in front of sink and strainer, utensils in handwash sink on main cook line. Operator removed for use.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Nicole, Elizabeth, Cirillo, Antonio, and Hugo hired more than 60 days notice proof of training.
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
No running water for shrimp thawing in prep sink near dishwashing area. Operator began putting away thawed shrimp after discussion.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: 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.
Dust on vent covers walk-in cooler.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.