CAVA
16441 CORPORATE COMMERCE WAY #100, Fort Myers FL 33913 · 239-790-7292
Last inspected Feb 25, 2026 · 13 visits since July 2023
JUL 24
SEP 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 walk-in cooler, cooked chick peas (48F - ambient Cooling) for 5 hours per operator made. Operator discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025071113 | Sep 19, 2025 | Oct 23, 2025 | $800 |
| 7--2024024755 | Mar 19, 2024 | Sep 16, 2024 | $400 |
| 7--2024018217 | Feb 16, 2024 | May 21, 2024 | $400 |
Inspection history
13 visits, newest first
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed falafel 120F hot hold less than 4 hours. Educated operator on importance of maintaining 135F or above. Operator placed lids on foods. Rechecked temperature at 178F.
Carbon dioxide/helium tanks not adequately secured.
Hole in or other damage to wall underneath handwash sink near ice machine.
Sep 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter cooked chicken (124F - Hot Holding); cooked beef (120F - Hot Holding); (120F - Hot Holding); cooked vegetables (129F - Hot Holding); cooked chickpeas falafel (111F - Hot Holding); per operator made 30 minutes ago. Operator added time marking for 4 hour discard.
Sep 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 4 high priority.
4 High priority2 Intermediate0 Basic
Show 6 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. Operator discontinued use and sent all dishes to Triple Sink (Quaternary 200ppm) already set up.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 walk-in cooler, cooked chick peas (48F - ambient Cooling) for 5 hours per operator made. Operator discarded.
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 walk-in cooler, cooked chick peas (48F - ambient Cooling) for 5 hours per operator made. Operator discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter cooked chicken (124F - Hot Holding); cooked beef (120F - Hot Holding); (120F - Hot Holding); cooked vegetables (129F - Hot Holding); cooked chickpeas falafel (111F - Hot Holding); per operator made 30 minutes ago. Operator added time marking for 4 hour discard.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 7 cooks present all handling food, no certified food managerA present. Certified food managerA Facey arrived at time of inspection.
Non-service animals permitted in the premises of the establishment. Observed non service dog inside in dining room. Provided operator with ADA Guidelines for Service Animals handout.
Apr 1, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line counter across from prop sink, opened commercially processed cooked vegetables broth (72F - Cold Holding) per operator opened 3 hours 20 minutes ago. Oper placed in nearby ice bath for rapid cooling. Discussed with operator options for holding foods cold or by time if opened when commercially processed.
Cutting board has cut marks and is no longer cleanable. Above triple sink, heavily grooved, soiled cutting board observed. Operator discarded the cutting board.
Jul 30, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service line left side drop in cooler: cooked eggplant dip (51F - Cold Holding); feta with jalapenos (45F - Cold Holding) for 2 hours per operator. Discussed with operator using time as a public health control as an option to store displayed in use potentially hazardous foods.
Carbon dioxide/helium tanks not adequately secured by mop sink.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in front line open salad cooler two sets of tongs with handles in direct contact with greens.
Mar 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 19, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
Show 3 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 three times. Operator instructed employees to use triple sink already set up 400ppm quaternary to sanitize. By end of inspection operator was able to correct to 50pm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Larger reach-in cooler left side prep area:; cooked chickpeas hummus (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked pickled onions (46F - Cold Holding); cooked corn (45F - Cold Holding); cut tomatoes with cucumber (47F - Cold Holding) for 30 minutes per operator. Spoke with operator about monitoring temperatures to ensure proper cold holding occurs.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table left side prep area:; cooked chicken middle bottom (125F - Hot Holding); cooked chicken middle (107F - Hot Holding) per operator for 30 minutes. Spoke with operator about using lids, filling containers less, monitoring temperatures.
Feb 19, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker.
Records/documents for required employee training do not contain all of the required information. Certification missing trainer certification number and expiration date.
Feb 16, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding drop in coolers front line:; cooked chickpeas hummus (47F - Cold Holding); cooked egg plant (45F - Cold Holding); cooked onion pickles (44F - Cold Holding); cut tomatoes (46F - Cold Holding) per operator for 2 hours. Clear lettuce display reach-in cooler :; cooked rice (47F - Cold Holding); cut lettuce (50F - Cold Holding) for 2 hours per operator. Provided operator with time as a public health control form and explained proper use.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet prep line:; cooked chicken bottom left (125F - Hot Holding); cooked chicken bottom middle (119F - Hot Holding) for 90 minutes per operator. Operator removed chicken to grill for rapid reheating. In 5 minutes, new temperature reached 188F. round black hot holding wells on front line:; cooked chicken (111F - Hot Holding); cooked sweet potatoes (93F - Hot Holding); cooked chickpeas falafel (98F - Hot Holding) per operator placed in hot holding for one hour. Operator reheated all items on grill rapidly, measured temperature all 165F or above.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker.
Records/documents for required employee training do not contain all of the required information. Certification missing trainer certification number and expiration date.
Feb 14, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding drop in coolers front line:; cooked chickpeas hummus (47F - Cold Holding); cooked egg plant (45F - Cold Holding); cooked onion pickles (44F - Cold Holding); cut tomatoes (46F - Cold Holding) per operator for 2 hours. Clear lettuce display reach-in cooler :; cooked rice (47F - Cold Holding); cut lettuce (50F - Cold Holding) for 2 hours per operator. Provided operator with time as a public health control form and explained proper use.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet prep line:; cooked chicken bottom left (125F - Hot Holding); cooked chicken bottom middle (119F - Hot Holding) for 90 minutes per operator. Operator removed chicken to grill for rapid reheating. In 5 minutes, new temperature reached 188F. round black hot holding wells on front line:; cooked chicken (111F - Hot Holding); cooked sweet potatoes (93F - Hot Holding); cooked chickpeas falafel (98F - Hot Holding) per operator placed in hot holding for one hour. Operator reheated all items on grill rapidly, measured temperature all 165F or above.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker.
Records/documents for required employee training do not contain all of the required information. Certification missing trainer certification number and expiration date.
Jul 13, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Hand washing signs missing from all hand sinks.
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.