Martis Family Dining
16200 San Carlos Blvd Ste 100, Fort Myers, FL 33908 · Permanent Food Service · License 4602205
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic (4 repeats)-18
- Safety score82
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 2, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut melon 50°F cold hold less than 4 hours. Operator placed cut melon in colder reach in cooler.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener.
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at cook line.
Operator placed soap at cook line.
Fixed on the spot
Basic6
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine concentration at 0 ppm.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in outside mop sink/can wash.
Observed buildup of leaves and water around drain. Educated operator on cleaning drain.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Kitchen floor. Educated operator on having smooth and easily cleanable floors.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage on ceiling tiles in kitchen. Educated operator on replacing ceiling tiles.
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Observed acoustic ceiling tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles.
Repeat violation
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.