BLANC
13451 MCGREGOR BLVD STE 10, Fort Myers FL 33919 · 239-887-3139
Last inspected Feb 6, 2026 · 6 visits since June 2024
JUN 24
JAN 25
MAY 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections trending up, 37 points better than where it started.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written plan at time of inspection. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked meat and sauces in walk in cooler not date marked. Operator date marked foods.
Ice buildup in reach-in freezer at cook line entrance. Educated operator on defrosting reach in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knives.
Silverware/utensils stored upright with the food-contact surface up. Spoons at cook line. Operator inverted spoons.
Show the remaining 2 findings ▾
Stored food not covered. Observed gravies and sauces not covered in walk in cooler. Operator covered foods.
Working containers of food removed from original container not identified by common name. Squeeze bottles at cook line.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw shell eggs stored over cooked sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw ground beef and hamburger stored over containers of raw seafood in reach in cooler across from three compartment sink at cook line. Operator switched containers.
Ice buildup in reach-in freezer.
In-use knife/knives stored in cracks between pieces of equipment.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line; raw tuna stored over cooked risotto. Operator removed raw tuna proper storage.
In-use tong stored on equipment door handle between uses at cook line. Operator removed tong.
Single-service food containers not stored inverted or protected from contamination at prep area. Operator stored inverted.
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Cutting board has cut marks and is no longer cleanable at prep area.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running and priming three times. Operator replaced chlorine, primed, chlorine 25ppm and over 120F.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In cook line reach-in cooler right side, raw grouper, raw tuna, and cooked octopus in reduced-oxygen packaging done onsite, fully thawed.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. In cook line reach-in cooler right side, raw grouper, raw tuna, and cooked octopus in reduced-oxygen packaging done onsite, fully thawed.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Operator unable to provide written plan at time of inspection. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
Handwash sink not accessible for employee use at all times. Handwash sink in dishwashing area not easily accessible for dishwasher use, blocked by storage rack.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna ceviche and caviar per operator served raw, not marked as raw.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate proof of employee training at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
No handwashing sign provided at a hand sink used by food employees in dishwashing area or cook line.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.