DE ADRIATICO RESTAURANT
9908 GULF COAST MAIN ST STE C165, Fort Myers FL 33913 · 2393623545
Last inspected Dec 23, 2025 · 9 visits since January 2024
MAY 24
OCT 24
APR 25
AUG 25
DEC 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar entrance, approximately 12 live small flying insects observed under ice bin.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2015040574 | Sep 4, 2015 | Dec 8, 2015 | $100 |
Inspection history
9 visits, newest first
Dec 23, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Handwash sink not accessible for employee use at all times. Partially blocked handwash sink at bar entrance, large garbage bin in front of sink and liquor bottles in front of soap access.
Food stored on floor. Bibb in box soda under rack in bar.
Stored food not covered in walk-in cooler - cut onions, cooked chicken broth, some sauces.
Time/temperature control for safety food thawed in an improper manner. Fish in trip,e sink thawing in standing water. Cooked beans thawing on counter in pantry station. Operator put under cold running water.
Sep 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 8 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 Main (Chlorine 0ppm) and Dishwasher Bar (Chlorine 0ppm) after running and priming three times. Operator replace chlorine sanitizer in main dishwasher, 50ppm chlorine measured, and called technician to service bar area dish machine. Operator will discontinue use of bar area dish machine and send all dishware to main kitchen fir proper sanitizing, pending repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato salsa (68F - Cold Holding) sitting on counter of coffee station for 2 hours per operator. Also observed shrimp (48F - Cold Holding); mixed seafood (48F - Cold Holding) on top part of reach in cooler across from grill for 3 hours per operator. Operator iced down foods and placed in cooler for quick cooling.
No paper towels or mechanical hand drying device provided at handwash sink in bar. Operator replaced towels.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Removed tongs.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line observed utensils in 68 degrees standing water. Operator discarded the water.
Unclean building components, attachments or fixtures. Observed dust on attached shelves by coffee machine, and dishwasher area.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 4 propane tanks along with a red flammable container located in separate storage container beside building
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Containers of medicine improperly stored in bar next to salt, drink ingredients. Operator removed.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (56F - Cooling); lemon butter sauce (45F - Cooling) stored overnight per operator.
Raw animal food stored over or with unwashed produce. Raw salmon over unwashed zucchini in walk-in cooler. Operator rearranged shelf for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato sauce (56F - Cooling); lemon butter sauce (45F - Cooling) stored overnight per operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade at back of kitchen heavily soiled.
Cutting board has cut marks and is no longer cleanable - all cook line and pantry cutting boards.
Equipment and utensils not properly air-dried - wet nesting. By cook line and above dishwashing area.
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Observed reused scallop shells under cook line reused for plated foods. Discussed with operator alternatives to reuse of shells.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris under bar equipment.
Oct 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. In dry storage rack by dishwashing area, 3 cans clams, 1 can artichokes, 1 can apples.
Raw animal food stored over/not properly separated from ready-to-eat food. Far end seafood reach-in cooler on coo lone, raw shrimp over ready-to-eat berry sauce. Operator moved foods for proper raw foods storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side top reach-in cooler cooked clams and mussels (53F - Cold Holding); raw shrimp (56F - Cold Holding) for 40 minutes per operator. Spoke with operator about not overfilling containers in cold holding units and proper air flow, as well as use of ice in addition to reach-in coolers.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, cooked vegetables sauce (117F - Hot Holding); cooked tomatoes sauce (117F - Hot Holding) for 40 minutes per operator. Operator returned to stove for rapid reheating.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Outside back door of kitchen to right side, storage unit containing no handwash sink with pasta prep equipment, food storage, reach-in freezer, prep tables, and foods scraps around prep equipment and in garbage, no plan review for new food prep area approved.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Drinks and clean dishes stored in a location that is exposed to splash/dust. At bar, handwash sink soap dispenser and sink partially blocked, drink bottles exposed to drip from soap usage. At clean side dishwashing area handwash sink splash can come in contact with clean dishes. Discussed with operator clearing sink fully for use.
Floor soiled/has accumulation of debris under bar equipment.
Single-service articles improperly stored. Coffee filters uncovered in coffee station.
Stored food not covered in walk-in cooler, 8 sauces and soups stored uncovered.
May 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance in interior of ice bin, operator cleaned and bleached.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed black mold like substance in the Interior part of back up refrigeration unit in walk in cooler.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Handwash sink not accessible for employee use at all times. At bar, handwash sink partially blocked by liquor bottles. Operator cleared the sink for use. By dishwashing area, handwash sink partially blocked with large bottles of chemicals.
Jan 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed and employee cooking in back kitchen handle personal cellphone, then don gloves t return to work. Spoke with manager and employee about proper handwashing techniques, employee washed hands prop before putting on gloves to return to work.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar entrance, approximately 12 live small flying insects observed under ice bin.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach-in cooler Main cook line left side, observed 7 reduced-oxygen packages of sea bass thawed, still in packaging
Handwash sink not accessible for employee use at all times. At bar, handwash sink partially blocked by liquor bottles. Operator cleared the sink for use. By dishwashing area, handwash sink partially blocked with large bottles of chemicals.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not indicated as raw, per operator served raw. Operator began updating menus at time of inspection.
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/ 3 server bartenders and 4 cooks no certified food manager present. Certified food manager arrived at time of inspection.
No soap provided at handwash sink at dishwashing area. Operator replaced soap.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in walk-in cooler prepared yesterday with no date marking system in place. Provided operator with date marking handout.
. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach-in cooler Main cook line left side, observed 7 reduced-oxygen packages of sea bass thawed, still in packaging
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
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.