The Cactus Truck
12519 S Cleveland Ave, Fort Myers, FL 33907 · Mobile Food Dispensing Vehicle · License 4651330
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 21 routine inspection2 high priority (fixed by the Oct 22 follow-up, 1 repeat), 2 intermediate (1 fixed on the spot), 3 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitOct 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler near food truck entrance; cooked rice (54°F - Cold Holding); cooked beans (51°F - Cold Holding); cooked pork (50°F - Cold Holding); cooked beef (51°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler near food truck entrance; cooked rice (54°F - Cold Holding); cooked beans (51°F - Cold Holding); cooked pork (50°F - Cold Holding); cooked beef (51°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Repeat violation
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
In reach in cooler; per operator cooked beef and pork prepared the day before inspection not properly date marked.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink used to store frozen fruits bag. Operator removed frozen fruits bag.
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 25, Single-service items: Single-service portion cups improperly stored on floor near cooking equipment.
Earlier inspections 1
B82Routine inspection8 violations, 4 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 16, 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 visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
In reach in cooler near food truck entrance; cooked chicken (47°F - Cold Holding); cooked beef (48°F - Cold Holding); shredded mozzarella (58°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler near food truck entrance; cooked chicken (47°F - Cold Holding); cooked beef (48°F - Cold Holding); shredded mozzarella (58°F - Cold Holding). Per operator all items stored in reach in cooler overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On steamer; cooked beef (115°F - Hot Holding); cooked chicken (121°F - Hot Holding); cooked pork (117°F - Hot Holding). Per operator all items stored on steamer for one hour. Operator stirred all items and increased steamer temperature.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found;
7 on floor near triple sink.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
In reach in freezer; cooked ground beef not labeled. Per operator prepared and stored the day before inspection. Discussed operator proper food labeling procedures.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil container on floor near triple sink.
Code 25, Single-service items: Single-service food containers not stored inverted or protected from contamination near service window.
Operator stored inverted.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris under kitchen equipments and shelves.
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.