Pao de Minas Bakery
2215-A Winkler Ave, Fort Myers, FL 33901 · Permanent Food Service · License 4607885
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 18 routine inspection6 high priority (2 fixed by the Sep 21 follow-up, 4 fixed on the spot), 1 intermediate, 5 basic-26
- Safety score74
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 visitSep 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
More time given
Basic1
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
More time given
- First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cheese (47°F - Cold Holding); ham (47°F - Cold Holding); ground beef (51°F - Cold Holding) on cook line. The operator reportioned items above fill line.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed cheese pastry (115°F - Hot Holding); chicken pastry (119°F - Hot Holding); beef pastry (120°F - Hot Holding) at front counter. Operator advises has been in case less than 2 hours. Observed rice (89°F - Hot Holding); cooked eggs (117°F - Hot Holding) in kitchen. The operator is to reheat items for hot holding. Observed beef pastry (122°F - Hot Holding) at buffet. Operator advises has been in case less than 2 hours.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw chicken stored above raw beef in reach in cooler across from cook line. The operator relocated the items. Observed raw beef over ham in reach in cooler next to cook line. The operator relocated the items.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed employee put on gloves without washing hands before begin prepping food. Observed employee put on gloves to get item out of display case without washing hands.
Employee switched from working with raw food to ready-to-eat food without washing hands.
Observed employee throw away broken shell eggs and then pick up container of bread. Educated employee who washed hands before putting on gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Observed 3 compartment sink chlorine sanitizer at <50ppm. The operator remixed to proper ppm.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed open container of milk in kitchen and dining room display bearing no date marking.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed containers of oil and dry spices on cook line with no label.
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area.
Observed employee drinking from open cup at cook line. The employee discarded the items.
Fixed on the spot
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed open bottle of water in reach in cooler in kitchen.
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Observed bug zapper installed over food prep machine in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.