Rondaos Pizzaria & Sports Bar
15320 McGregor Blvd, Fort Myers, FL 33908 · Permanent Food Service · License 4601825
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 27 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 27, 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.
3 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 precooked sausage 47°F cold hold less than 4 hours in pizza prep reach. Operator turned down reach in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed container of raw ground beef stored over buckets of pickles in walk in cooler. Operator placed raw ground beef in proper location.
Fixed on the spot
Basic1
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed ice buckets stored on floor. Operator placed ice buckets off of floor.
Fixed on the spot
Earlier inspections 1
A94Complaint inspection3 violations, 1 high priority No follow-up needed
- First visitJul 9, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat 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 Pasta 51°F cold hold, sauce 55°F cold hold less than 4 hours in drawer reach in cooler at cook line. Operator placed ice on top of foods.
Fixed on the spot
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Operator labeled bottle.
Fixed on the spot
Basic1
Code 01, Approved source; food safe and unadulterated: Dead shellfish and/or shellfish with broken shells.
Observed 2 dead lobsters in lobster tank. See stop sale. Operator called vendor to remove lobsters and put up 'out of order' sign. Corrective Action Taken Corrective Action Taken
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.
- Stop sale
- An order that the food can’t be sold or served.