CADEAU CAFE
10650 METRO PKWY UNIT 101, Fort Myers FL 33966 · 239-938-6237
Last inspected Jul 24, 2026 · 7 visits since March 2024
DEC 24
MAR 25
DEC 25
APR 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority4 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (71F - Cold Holding) in kitchen, chef states it has been out less than 2 hours. Educated needs to be cold held or use time as a public health control and discard after 4 hours.
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, the chef states they were placed in display at 8:00am.
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.
Handwash sink used for purposes other than handwashing. Observed pasta noodles in drain of handwash sink in kitchen.
Show the remaining 11 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled. Observed bottle of green chemical in kitchen not labeled.
Employee personal food not properly identified and segregated from food to be served to the public. Observed container of cooked oxtail in reach in cooler, the chef stated it was not for serving and was employee food.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing a bracelet.
Equipment in poor repair, ice machine in kitchen inoperable.
Ice buildup in reach-in cooler in kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not above product in multiple containers.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a both hand sinks used by food employees.
Standing water in bottom of reach-in-cooler in kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Apr 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracking raw shell eggs and then handling clean utensils at cookline. Educated the employee to compliance by washing hands.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no vacuum breaker at mop sink.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed open gallon of milk not dat marked at front counter Reach in Cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen handwash sink. Operator placed paper towels at handwash sink.
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 and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone at prep table. Operator removed the cell phone.
Employee with no hair restraint while engaging in food preparation. Observed no hair restraint on employee at kitchen preparing food. Educated the operator.
Equipment in poor repair. Observed ice machine in kitchen inoperable.
No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at kitchen handwash sink.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 12/01/25.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator completed form.
Covered waste receptacle not provided in women's bathroom.
Food stored in a location that is exposed to splash. Observed raw frozen ground beef thawing inside mop sink. Operator removed packaged ground beef from mop sink.
No handwashing sign provided at a hand sink used by food employees. Handwash sinks next to three compartment sink.
Time/temperature control for safety food thawed in an improper manner. Observed frozen ground beef thawing in standing water inside mop sink.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Working containers of food removed from original container not identified by common name. Flour/sugar bins.
Mar 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler closest to dry storage: butter (49F - Cold Holding); heavy cream (50F - Cold Holding); cream cheese (45F - Cold Holding). Educated operator on proper cold holding procedures, and to move all time temperature control for safety food to working cooler.
Spray bottle containing toxic substance not labeled by 3 compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in coolers by ice machine.
Dec 16, 2024Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed grits (88F - Hot Holding) in steam table. The operator removed grits from steam table and placed on stove top to reheat.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The operator removed scooper from container.
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in front case: Jamaican patty (64F - Hot Holding). Operator intends to hold item under time as a public health control, items are discarded at set times every 4 hours.
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 printed form.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator printed form and had all employees on staff sign forms.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator printed and posted advisory.
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.