Kashs Cafe
18900 N Tamiami Tr, North Fort Myers, FL 33903 · Permanent Food Service · License 4605275
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 Aug 19 routine inspection10 high priority (8 fixed on the spot), 3 intermediate, 4 basic (1 repeat)-50
- Extension granted on Aug 20Counts in full until a follow-up finds the problems fixed-3
- Safety score47
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 visitAug 20, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
More time given
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority10
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1-#10 can of Tomato paste and 1-#10 can of Corned beef hash on dunnage rack in dry storage/dish area outside manager office with deep dents along the rims. Operator removed items from circulation.
Fixed on the spot
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed the following items held above 41°F overnight in reach in cooler on cook line per Operator: Sliced ham 45°F, Sliced provolone and American cheeses 48°F, Sliced tomatoes 44°F, Raw ground beef 51°F, Cut Leafy greens 50°F, Corned beef hash 47°F Cooked pork sausage links 53°F, Cooked pork sausage patties 53°F, Cottage cheese 50°F, Chicken salad with grapes 49°F, Cut melon 44°F, Shredded cheese 46°F, Cole slaw 50°F, Tuna salad 48°F, Raw pork chops 57°F, Sliced bologna 54°F, Pooled eggs 47°F. Operator discarded all items.
Fixed on the spot
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Observed ready to eat corned beef hash in reach in cooler on cook line date marked 7/26 exceeding 7 days after opening. Operator discarded.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed the following items held above 41°F overnight in reach in cooler on cook line per Operator: Sliced ham 45°F, Sliced provolone and American cheeses 48°F, Sliced tomatoes 44°F, Raw ground beef 51°F, Cut Leafy greens 50°F, Corned beef hash 47°F Cooked pork sausage links 53°F, Cooked pork sausage patties 53°F, Cottage cheese 50°F, Chicken salad with grapes 49°F, Cut melon 44°F, Shredded cheese 46°F, Cole slaw 50°F, Tuna salad 48°F, Raw pork chops 57°F, Sliced bologna 54°F, Pooled eggs 47°F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed reconstituted hash browns using hot water above 140°F per instructions according to Operator states item out at room temperature for less than 2 hours no time stamp. Returned to reach in cooler ambient temperature 38°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed ready to eat deli turkey stored on same tray of raw ground beef. Operator moved turkey to separate shelf with ready to eat items.
Fixed on the spot
Raw animal food stored over canned/bottled drinks.
Observed raw ground beef stored in reach in cooler at server station over bottled cranberry juice. Employee moved item to bottom shelf and isolated.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee crack raw shell eggs with bare hands then pick up cooked ready to eat bacon with bare hands and put on plate to serve to customer.
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed employee crack raw shell eggs with bare hands then pick up cooked ready to eat bacon with bare hands and put on plate to serve to customer without washing hands. Discussed proper hand washing with employee.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed vial of medicine in reach in cooler in kitchen area. Employee removed item.
Fixed on the spot
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water shut off at hand washing sink on cook line. All other sinks in establishment have hot water at 85°F and above.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed dirty utensils stored inside hand washing sink on cook line.
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed employee named Andy employed over 60 days unable to provide proof of food handler training. Sole employee working in kitchen at time of inspection.
Basic4
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee beverage on shelf next to condiments in server side station. Employee removed beverages.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Observed employee preparing food on cook line with no hair restraint.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Observed missing ceiling tile by water heater.
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 employee open purse sitting on shelf with condiments in server side station. Employee moved purse.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.