Skillets
13300 S Cleveland Ave Ste 26, Fort Myers, FL 33907 · Permanent Food Service · License 4607263
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 Jul 15 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 3 basic-8
- Safety score92
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 15, 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.
5 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.
In reach in cooler at cook line; cooked sausage (48°F - Cold Holding); cooked mushrooms (49°F - Cold Holding) Per operator all items stored in reach in cooler for two hour. Operator placed all items in ice.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitation bucket stored in handwashing sink near server station. Operator removed sanitation bucket to proper storage.
Fixed on the spot
Basic3
Code 10, In-use utensils properly stored: Scoop handle in contact with sugar.
Operator stored the scoop properly.
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean scoops not stored inverted at prep area. Operator stored clean scoops inverted.
Fixed on the spot
Code 33, Garbage and refuse: Missing drain plug at dumpster.
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.