Rib City
11561 Majestic Palms Blvd #120, Fort Myers, FL 33908 · Permanent Food Service · License 4606385
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 Oct 26 routine inspection4 high priority (1 fixed by the Oct 27 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate, 6 basic (2 repeats)-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 27, 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 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed jack cheese 48°F cold hold, hot dogs 49°F cold hold, ribs 50°F cold hold less than 4 hours. Educated operator on maintaining temperature at 41°F or below. Operator turned down reach in coolers and double panned foods with ice.
Fixed on the spotRepeat violation
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 shell eggs stored over raw fish in walk in cooler. Operator placed eggs in proper place.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet and hose bibb next to smoker.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored by food items.
Operator properly stored chemical.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink at cook line used to fill container with water.
Basic6
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food (coleslaw) and rim of the container.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee eating in a food preparation or other restricted area at beverage/wait station.
Operator removed employee food.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
Observed can opener blade rusting.
Code 29, Plumbing and backflow prevention: Standing water in bottom of beer reach-in-cooler at bar.
Educated operator on cleaning reach in cooler
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwash sink at bar.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed smoke damage on ceiling tiles above water heater in chemical/ dry storage room. Educated operator on replacing ceiling tiles.
Repeat violation
Earlier inspections 1
B82Routine inspection8 violations, 2 high priority No follow-up needed
- First visitJul 1, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Hot dogs 51°F cold hold, American cheese 53°F cold hold less than 4 hours. Operator double panned time/temperature control for safety foods with ice and turned down reach in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Educated operator on proper concentration. Operator refilled sanitizer. Rechecked concentration at 100 ppm.
Fixed on the spotRepeat violation
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Educated operator on the importance of labeling. Operator labeled bottle.
Fixed on the spotRepeat violation
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed boxes of potatoes on floor in walk in freezer. Educated operator on importance of storing food off of floor. Operator stored boxes off of floor.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of beer reach-in-cooler at bar.
Educated operator on cleaning reach in cooler.
Repeat violation
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed smoke damage on ceiling tiles above water heater in chemical/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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.