Steam Subs & Hungry Howie
3833 Cleveland Ave Unit 190 & 185, Fort Myers, FL 33901 · Permanent Food Service · License 4607921
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 9 routine inspection1 high priority (fixed on the spot), 3 intermediate, 5 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
More time given
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in dry storage area of steam subs.
More time given
Reporting only1
Code 46, Exits: Exit door locked in rear of kitchen.
More time given
- First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 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 cheese (50°F - Cold Holding); sausage (49°F - Cold Holding); ham (50°F - Cold Holding); cooked chicken (53°F - Cold Holding); cooked chicken wings (50°F - Cold Holding); cooked chicken nuggets (51°F - Cold Holding); in reach in cooler across from pizza cooker. The operator states the chicken wings, chicken, and chicken nuggets were held overnight and discarded. The remaining items in cooler less than 1 hour and relocated to walk in cooler.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed pan in handwash sink near 3 compartment sink.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled spray bottle with clear liquid near kitchen exit door.
Code 53, Manager certification and employee training: 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.
Basic5
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed plastic water bottles directly on floor in kitchen. Observed onions, lettuce, tomato, and cheese less than 6 inches from floor of walk in cooler. Observed bags of flour less than 6 inches from floor near exit door.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed styrofoam bowl in Parmesan cheese for scoop in reach in cooler near handwash sink.
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Observed dry wiping cloths on pizza cooker.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin in dry storage area of steam subs.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed jacket and headphones on shelf with seasonings near entrance to steam subs.
Reporting only1
Code 46, Exits: Exit door locked in rear of kitchen.
For reporting purposes only.
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.