Mastello Italian Restaurant and Steak House
7890 Summerlin Lakes Dr, Fort Myers, FL 33907 · Permanent Food Service · License 4605258
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection2 high priority (fixed by the Oct 13 follow-up), 2 intermediate, 2 basic-14
- Safety score86
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 visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler at cook line; butter (48°F - Cold Holding); raw chicken (52°F - Cold Holding); blue cheese (53°F - Cold Holding); mozzarella (54°F - Cold Holding); cooked clam chowder (51°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler at cook line; butter (48°F - Cold Holding); raw chicken (52°F - Cold Holding); blue cheese (53°F - Cold Holding); mozzarella (54°F - Cold Holding); cooked clam chowder (51°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Intermediate2
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 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.
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensil in standing water 76°F at cook line. Operator discarded water.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation at cook line.
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.
- Stop sale
- An order that the food can’t be sold or served.