The Olive Garden Italian Restaurant #1895

10020 University Plaza Drive, Fort Myers, FL 33913 · Permanent Food Service · License 4606474

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Employee switched from working with raw food to ready-to-eat food without washing hands.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct132026

Complaint inspection

8 violations found

First visitOct 13, 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:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  Observed cook not changing gloves and washing hands after touching raw chicken and working with ready to eat pasta. Educated operator. Operator educated employee. Employee washed hands and put on new gloves.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed quaternary ammonium concentration at 400+ppm. Operator redid sanitizer.
  Fixed on the spot
Intermediate2
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
  Observed low hot water pressure at handwash sinks in corner in back food prep area near oven. Operator called technician.
  Fixed on the spot
Basic4
- Code 12, Handwashing and hygienic practices: Employee eating while preparing food.
  Educated operator. Operator educated employee. Employee left station to wash hands.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with soiled apron.
  Cook. Cook changed apron.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills at cook line on equipment food- and nonfood-contact surfaces not clean.
  Operator discarded cloth.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated gray-like substance behind dump sink at bar.
  Operator called employee to clean wall.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Jul82026A95Complaint inspection3 violations No follow-up needed

First visitJul 8, 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:
- 1 Intermediate
- 2 Basic
What the inspector cited
Intermediate1
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Approximately 12 expired. Person in charge states this is a known system error.
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Top of equipment on prep line. Gaps in reach-in cooler drawers under stovetop on cook line with accumulation of food debris.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Above bar area.
Official report, on the Florida DBPR website

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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.