Nonchalance
15200 S Tamiami Trail Unit 104, Fort Myers, FL 33908 · Permanent Food Service · License 4606393
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection4 intermediate (1 fixed on the spot), 7 basic (2 repeats)-20
- Safety score80
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 visitOct 29, 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.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory on current menu.
Raw animal foods must be fully cooked prior to service. Operator posted advisory before leaving inspection.
Fixed on the spot
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed sauce and precooked short ribs not date marked.
Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
Observed low water pressure at handwash sink restroom.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed bag of linen stored inside handwash sink in back dry storage room.
Basic7
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Educated operator on importance of defrosting freezer.
Repeat violation
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in cooler across from microwave oven at cook line entrance. Educated operator on routine cleaning of reach in cooler.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris on outside of shelving and outside cooking equipment.
Observed buildup of encrusted grease on stove and flat top grill.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler across from microwave oven at cook line entrance.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath cooking equipment at cook line and underneath shelving in back dry storage room.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.