Pascal Restaurant

2529 Simpson St, Fort Myers, FL 33901 · Permanent Food Service · License 4606730

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 26, 2026 (12 days ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 26 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
1 high priority (fixed by the Oct 26 follow-up), 6 intermediate (1 fixed on the spot, 4 repeats), 5 basic (1 repeat); intermediate violations cost 18 at most
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug242026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitOct 26, 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:
- 2 Basic
What was still cited
Basic2
- Code 25, Single-service items: Single-service articles improperly stored.
  More time given
- Code 33, Garbage and refuse: Dumpster rusted out on bottom.
  More time given
Official report, on the Florida DBPR website
First visitAug 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 6 Intermediate
- 5 Basic
What 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 raw pork (64°F - Cold Holding) near 3 compartment sink. Operator states it was being thawed and is going to cook it now.
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed multiple containers of food not date marked in reach in cooler.
  Repeat violation
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Provided a copy to operator during inspection.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided copy to operator during inspection.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat violation
- Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
  Repeat violation
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violation
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw pork (64°F - Cold Holding) near 3 compartment sink in open air. Operator states it was being thawed and is going to cook it now.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed oil stored on floor in kitchen, the operator relocated the items.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed boxes of single service plastic cups under front counter.
- Code 33, Garbage and refuse: Dumpster rusted out on bottom.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Observed debris along walls in kitchen.
  Repeat violation
Reporting only2
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. Observed counter top fryer on 3 compartment sink not under hood system.
- Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
  For reporting purposes only. Observed propane tank in dry storage near air handler. The operator moved outside.
  Fixed on the spot
Official report, on the Florida DBPR website

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.