Neighbourhood
Lehigh Acres33971
Restaurants71
Spotless inspections7%
Ordered shut7
Fines$33k
A 21B 14C 8D 6F 11Not rated 11
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Establishment operating with no potable running water. Operator had turned off water to unit. Spoke with operator regarding need for running potable water at all times of operation. Operator turned water back on, and left water on.
High priorityCOLIMA SUSHI →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter near triple sink, cooked rice (93F - Hot Holding) for 5 hours per operator. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In glass door reach-in cooler cooked shrimp and beef sushi (58F - Cooling); cooked shrimp and krab sushi (62F - Cooling); cooked steak sushi (67F - Cooling); imitation krab sushi (59F - Cooling) for 5 hours per operator.
High priorityCOLIMA SUSHI →Aug 26, 2026
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. In glass door reach-in cooler cooked shrimp and beef sushi (58F - Cooling); cooked shrimp and krab sushi (62F - Cooling); cooked steak sushi (67F - Cooling); imitation krab sushi (59F - Cooling) for 5 hours per operator.
High priorityCOLIMA SUSHI →Aug 26, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On counter near triple sink, cooked rice (93F - Hot Holding) for 5 hours per operator.
High priorityCOLIMA SUSHI →Aug 26, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on potable water hose attached to unit.
High priorityBARACOA LATIN AMERICAN STYLE FOOD →Aug 26, 2026
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In smaller reach-in cooler, raw chicken over raw pork. Operator rearranged.
High priorityEL SAUCE LATIN GRILL →Aug 26, 2026
Nonfood-grade containers used for food storage - direct contact with food. By restroom, nuts stored in non-food grade containers.
High priorityAROMAS ICE CREAM & BAKERY →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. In tall 2 door reach-in cooler in main kitchen, raw chicken over ready-to-eat crema, sauces. Operator moved to bottom shelf.
High priorityAROMAS ICE CREAM & BAKERY →Aug 26, 2026
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Under back handwash sink. Operator showed he has a vacuum breaker available to install.
High priorityAROMAS ICE CREAM & BAKERY →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large double door glass reach-in cooler, shredded white cheese (56F - Cold Holding); cooked beef (51F - Cold Holding); raw chicken (57F - Cold Holding); cooked beef (55F - Cold Holding); raw chorizo (57F - Cold Holding); hotdogs (56F - Cold Holding); raw shell eggs (55F Ambient - Cold Holding) for four hours 30 minutes per operator.
High priorityTACOS CHICHO →Aug 23, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In large double door glass reach-in cooler, shredded white cheese (56F - Cold Holding); cooked beef (51F - Cold Holding); raw chicken (57F - Cold Holding); cooked beef (55F - Cold Holding); raw chorizo (57F - Cold Holding); hotdogs (56F - Cold Holding); raw shell eggs (55F Ambient - Cold Holding) for four hours 30 minutes per operator.
High priorityTACOS CHICHO →Aug 23, 2026
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature 147F) after running multiple times. Operator removed triple sink in kitchen previously, but set up triple sink 50ppm chlorine in bar and spoke with team regarding sanitizing in place for larger wares.
High priorityBRASAS BUFFET LATINO →Aug 20, 2026