Vybe

13499 S Cleveland Ave #245, Fort Myers, FL 33907 · Permanent Food Service · License 4608068

Official report

out of 100

Grade B

Safety score 82 of 100

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

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
1 high priority, 4 intermediate (3 fixed on the spot), 3 basic
-18
Safety score82

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

Inspection history

1 inspection · 1 visit

Oct132026

Routine inspection

8 violations found

First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority1
- 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 packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. In reach in cooler at cook line and reach in freezer near dry storage; per operator raw steak, raw chicken, cooked octopus and cooked ducks with reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale.
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator has no written procedures available for butter stored near dry storage with four hours marked. Provided operator the time as public health control form.
  Fixed on the spot
  Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Operator is conducting reduced oxygen packaging of raw steak, raw chicken, cooked octopus and cooked ducks with no label without a HACCP plan approved by the Division of Hotels and Restaurants.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink near cook line.
  Operator provided soap.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled at bar area.
  Operator labeled the spray bottle.
  Fixed on the spot
Basic3
- Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
  In reach in cooler at cook line and reach in freezer near dry storage; per operator raw steak, raw chicken, cooked octopus and cooked ducks with reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. See stop sale.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Oil containers stored on floor near dry storage.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
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

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.
Stop sale: An order that the food can’t be sold or served.