EL SABOR DE PUEBLA RESTAURANT LLC
16200 SAN CARLOS BLVD STE 140, Fort Myers FL 33908 · 239-233-2473
Last inspected Nov 5, 2025 · 11 visits since July 2023
APR 24
AUG 24
NOV 24
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Provided operator with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2020055759 | Nov 18, 2020 | Apr 23, 2021 | $160 |
Inspection history
11 visits, newest first
Nov 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with rice. Operator switched to food grade containers.
Raw animal food stored over/not properly separated from ready-to-eat food.observed containers of raw chicken and raw beef stored over ready to eat tomatoes in reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw beef 62F cold hold less than 4 hours. Operator double panned with ice. Observed salsa 53F cold hold, precooked pork 53F cold hold in double door upright reach in cooler at end of cook line..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shredded chicken 128F hot hold less than 4 hours. Operator put lid in top of chicken.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and hand wash sink next to ice machine. Operator placed napkins at hand wash sink.
No probe thermometer provided to measure temperature of food products.
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.
Soap dispenser at handwash sink next to ice machine not working/unable to dispense soap.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris underneath shelving in walk in cooler.
Floors not maintained smooth and durable. Walk in cooler.
Nonfood-contact surface soiled with grease, food debris, and gray-like substance on table at end of cook line. Observed buildup of grease on hood filters.
Working containers of food removed from original container not identified by common name. Salt/sugar container. Operator labeled container.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw beef and raw chicken stored over vegetables in drawer reach in cooker at cook line. Operator switched containers.
Handwash sink used for purposes other than handwashing. Observed plastic container stored in hand wash sink next to ice machine. Operator removed scoop.
Soap dispenser at handwash sink next to ice machine not working/unable to dispense soap. Operator replaced batteries.
Ceiling/ceiling tile shows damage or is in disrepair. Observed mold-like substance on ceiling tile in beer dry storage room.
Ceiling/ceiling tiles/vents soiled with accumulated dust, or gray-like substance at kitchen entrance.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Exterior door has a gap at the threshold that opens to the outside near beer dry storage room.
Floor soiled/has accumulation of debris underneath shelving in beer dry storage room.
Ice scoop handle in contact with ice.
Soiled dry wiping cloth in use.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 45F cold hold. Operator double panned salsa with ice.
Floor area covered with standing water in corner near upright reach in cooler at end of cook line.
Observed reach in cooler gaskets torn in upright reach in cooler at end of cook line.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues.
Silverware/utensils stored upright with the food-contact surface up. Spoons at kitchen entrance.
Working containers of food removed from original container not identified by common name. Squeeze bottles and salt shaker at cook line.
Aug 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority1 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed rice 49F cooling, shredded precooked chicken 46F cooling, salsa 46F cooling overnight made on 08/06/24. Stop Sale.
Nonfood-grade bags used in direct contact with tortillas. Educated on importance of using food grade containers.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator placed eggs in working reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Observed salsa 49F, raw beef 49F cold hold, raw chicken 50F cold hold, hot dogs 58F cold hold more than 4 hours. Stop Sale. Observed rice 49F cooling, shredded precooked chicken 46F cooling, salsa 46F cooling overnight made on 08/06/24. Operator discarded time/temperature control for safety foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Observed salsa 49F, raw beef 49F cold hold, raw chicken 50F cold hold, hot dogs 58F cold hold more than 4 hours. Stop Sale. Operator discarded time/temperature control for safety foods.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. Exit door near dry storage.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs.
In-use wet wiping cloth/towel used under cutting board.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged salsas and guacamole. Educated operator on labeling.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen. Educated operator on importance of having hand wash sign.
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate13 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with rice. Educated operator on using food grade containers. Operator removed bags.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb next to mop sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Operator placed paper towels at hand wash sink.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. Hand wash sink at bar and kitchen. Operator placed soap at hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked beans, meats, and sauces not date marked. Educated operator on importance of date marking. Operator date marked foods.
Accumulation of gray-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense rice and sauces. Educated operator on using scoops with handles. Operator removed bowl
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Floor soiled/has accumulation of debris underneath three compartment sink.
Food not stored at least 6 inches off of the floor. Observed containers if raw chopped meat stored in floor in walk in cooler. Educated operator on importance of storing foods off of floor.
Hood filter missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Packaged salsas and guacamole. Educated operator on labeling. Operator added labels.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at bar and kitchen.
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris. Hood at cook line.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler at end of cook line.
Working containers of food removed from original container not identified by common name. Spices/ flour containers. Educated operator on labeling. Operator labeled containers.
Mar 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 3, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - bar area added. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with tortillas.
Handwash sink not accessible for employee use at all times. Observed bucket stored in front of hand wash sink in kitchen. Operator removed bucket
No plan review submitted and approved - bar area added. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked beans, meats, and sauces not date marked.
Bowl or other container with no handle used to dispense oil. Operator removed cup.
Food not stored at least 6 inches off of the floor. Observed radishes stored on floor in walk in cooler.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Nonfood-contact surface soiled with grease. Hood filters.
Stored food not covered. Observed cut lettuce not covered in walk in cooler.
Working containers of food removed from original container not identified by common name. Flour/salt/sugar containers.
Jul 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs sitting out at room temperature less than 4 hours. Operator placed eggs in reach in cooler.
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. Provided operator with written procedures.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as dump sink. Educated operator on hand wash only.
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 forms before leaving inspection.
Bowl or other container with no handle used to dispense salsa. Operator removed cup.
Food not stored at least 6 inches off of the floor. Observed pots of stew stored on floor in kitchen.
Hood filters missing from automatic fire suppression/exhaust system.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen. Educated operator on having hand wash sign. Operator placed hand wash sign at hand wash sink.
Silverware/utensils stored upright with the food-contact surface up. Forks at kitchen entrance.
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.