Ren's Bistro

2150 W 1 St Ste A1, Fort Myers, FL 33901 · Permanent Food Service · License 4607863

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot, 1 repeat), 2 basic
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Sep222026

Routine inspection

9 violations found

First visitSep 22, 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:
- 3 High priority
- 4 Intermediate
- 2 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed butter (74°F - Cold Holding) on cook line. The operator states the item has been out less than 1 hour and placed in reach in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  Observed raw chicken stored over raw beef in reach in freezer in fenced area.
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
  The operator corrected.
  Fixed on the spot
Intermediate4
- 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 container of milk in reach in cooler near front handwash sink open prior day with no date marking.
  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.
  Emailed copy to operator.
  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.
  Emailed copy to the operator.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at handwash sink in kitchen or at front counter, the operator replaced the paper towels at the front counter.
  Fixed on the spot
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin behind front counter.
- Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
  Observed single service cups and containers stored outside in fenced in area.
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.