FANCY'S SOUTHERN CAFE
8890 SALROSE LANE SUITE 101, Fort Myers FL 33912 · 239-561-2988
Last inspected Mar 4, 2026 · 13 visits since September 2023
SEP 24
JAN 25
MAR 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45 F - Cold Holding); fish (46 F - Cold Holding) less than three hours operator iced down food to rapidly chill.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025029229 | Mar 5, 2025 | Apr 24, 2025 | $600 |
| 7--2024064519 | Sep 17, 2024 | Feb 3, 2025 | $400 |
| 7--2024035115 | May 14, 2024 | Jul 24, 2024 | $200 |
| 7--2021042783 | Aug 12, 2021 | Oct 19, 2021 | $200 |
| 7--2016029492 | Jun 10, 2016 | Aug 23, 2016 | $800 |
| 7--2016019921 | Mar 31, 2016 | May 11, 2016 | $400 |
Inspection history
13 visits, newest first
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw meatballs stored over cooked ribs. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Waffle batter 66F cold hold less than 4 hours. Operator added more ice and water. Observed Steak 50F cold hold, batter 49F cold hold less than 4 hours in reach in cooler across from fryers. Operator turned reach in cooler and put bags of ice on top.
Handwash sink used for purposes other than handwashing. Observed spray bottles stored inside handwash sink at bar. Operator removed bottles.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed cooked roasted frozen corn in reach in freezer at end of cook line not date marked.
Show the remaining 4 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphon on cloth and cutting board. Operator removed cellphone.
Floor area in dishwash area covered with standing water. Employee started cleaning.
Observed smoke and heat damage on wall behavior waffle makers.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Container of medicine improperly stored over cook line reach-in cooler. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At back of cook line waffle batter with dairy and eggs (67F - Cold Holding) for 2 hours per operator. Also cooked corn relish (78F - Cold Holding) for 30 minutes per operator. Operator iced down or returned foods to reach-in cooler for rapid cooling.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Above handwash sink cook line.
Handwash sink not accessible for employee use at all times. In dishwashing area blocked with dirty pots, pans, cleaning equipment. Operator cleared sink for proper use.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left side restaurant in back hallway.
Cove molding at floor/wall juncture broken/missing in back dry storage room, kitchen.
Dry storage shelves have accumulation of soil residues in dishwashing area.
Food stored on floor in dry store side room, Bibb in box soda, shortening, bread crumbs, oil in dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler.
Single-service articles improperly stored. Uncovered coffee filters in back dry storage area. Boxes of cups on dry storage room floor.
Uncovered food stored near sink exposed to splash. By handwash sink cook line, fried sweet potatoes under soap dispenser. Operator removed.
Walk-in cooler shelves with rust that has pitted the surface.
Wall and ceiling soiled with accumulated grease, food debris, and/or dust in dishwashing area.
May 6, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added in mop sink in kitchen, vacuum breaker improperly installed before splitter, needs 2 vacuum breakers installed after splitter. Hose Bibb over handwash sink in middle of cook line missing vacuum breaker. Also vacuum breaker improperly installed on mop sink by ice machine, connected at base of splitter, not connected on end not attached to a machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left side restaurant in back hallway.
Cutting board has cut marks and is no longer cleanable. Colored cutting boards in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with heavy accumulation of dust and debris.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 13, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added in mop sink in kitchen, vacuum breaker improperly installed before splitter, needs 2 vacuum breakers installed after splitter. Hose Bibb over handwash sink in middle of cook line missing vacuum breaker. Also vacuum breaker improperly installed on mop sink by ice machine, connected at base of splitter, not connected on end not attached to a machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on bar menu egg whites in whiskey sour, per operator made from raw shell eggs, not marked as raw.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left side restaurant in back hallway.
Cove molding at floor/wall juncture broken/missing in back dry storage room, kitchen.
Cutting board has cut marks and is no longer cleanable. Colored cutting boards in kitchen.
Equipment in poor repair. Door to right side reach-in cooler cook line front not attached, comes off when opened and not sealing completely. Gaskets on cook line reach-in cooler drawers, cabinets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with heavy accumulation of dust and debris.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 6, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate6 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 Main (Chlorine 0ppm) and Dishwasher Bar (Chlorine 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 50ppm.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added in mop sink in kitchen, vacuum breaker improperly installed before splitter, needs 2 vacuum breakers installed after splitter. Hose Bibb over handwash sink in middle of cook line missing vacuum breaker. Also vacuum breaker improperly installed on mop sink by ice machine, connected at base of splitter, not connected on end not attached to a machine.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on bar menu egg whites in whiskey sour, per operator made from raw shell eggs, not marked as raw.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left side restaurant in back hallway.
Cove molding at floor/wall juncture broken/missing in back dry storage room, kitchen.
Cutting board has cut marks and is no longer cleanable. Colored cutting boards in kitchen.
Equipment in poor repair. Door to right side reach-in cooler cook line front not attached, comes off when opened and not sealing completely. Gaskets on cook line reach-in cooler drawers, cabinets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with heavy accumulation of dust and debris.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority2 Intermediate7 Basic
Show 14 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 set up manual sanitation in triple sink, chlorine 50ppm.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed dishwasher wash hands approximately 5 sends with rubbing with soap. After speaking with dishwasher and operator explaining, observed a second time dishwasher washing hands with soap for approximately 5 seconds. Spoke with operator again, operator wrote reminder on sink for how long to scrub hands for.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler drawers:; raw ground beef (57F - Cold Holding); cooked chicken (56F - Cold Holding); raw beef (57F - Cold Holding); cooked crab cakes (57F - Cold Holding); cooked meatloaf (55F - Cold Holding) for 2 hours per operator. In walk-in cooler raw chicken (46F - Cold Holding); raw ground beef (51F - Cold Holding); cooked chicken salad (52F - Cold Holding); raw beef (53F - Cold Holding); ham (52F - Cold Holding); raw bacon (51F - Cold Holding); shredder cabbage (53F - Cold Holding); cooked beef pot roast (52F - Cold Holding); raw pork sausage (55F - Cold Holding) for three hours per operator. Operator began icing down all foods in walk-in cooler, corrective action taken.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature will not be cooled to 41 degrees Fahrenheit within 4 hours. Observed waffle batter with milk (58F at 12:19 to 62F at 1:20 - ambient cooling) for approximately total of three hours per operator. Discussed using time as a public health control with operator and provided form.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added in mop sink in kitchen, vacuum breaker improperly installed before splitter, needs 2 vacuum breakers installed after splitter. Hose Bibb over handwash sink in middle of cook line missing vacuum breaker. Also vacuum breaker improperly installed on mop sink by ice machine, connected at base of splitter, not connected on end not attached to a machine.
Handwash sink not accessible for employee use at all times. In dishwashing area with dishes in sink, garbage cans in front. On cook line with garbage can in front. Operator cleared dishwashing area sink for use.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed on bar menu egg whites in whiskey sour, per operator made from raw shell eggs, not marked as raw.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom and left side restaurant in back hallway.
Cove molding at floor/wall juncture broken/missing in back dry storage room, kitchen.
Cutting board has cut marks and is no longer cleanable. Colored cutting boards in kitchen.
Equipment in poor repair. Door to right side reach-in cooler cook line front not attached, comes off when opened and not sealing completely. Gaskets on cook line reach-in cooler drawers, cabinets torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with heavy accumulation of dust and debris.
Single-service articles improperly stored. Uncovered coffee filters in back dry storage area.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 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), machine not hooked up to sanitizer. Operator attached chlorine sanitizer and primed, 100ppm chlorine.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On cook line observed cook plating ready-to-eat fried fish with bare hands. Spoke with employee, employee donned gloves before continuing work.
Raw animal foods not properly separated from each other during storage based upon minimum required cooking temperature. In walk-in cooler, raw ground beef and raw beef in same container. Operator separated the raw meats and properly stored.
Handwash sink not accessible for employee use at all times. In back storage area by offices handwash sink blocked with garbage can, cleaning supplies. In bar area, far end handwash sink blocked with trash can. Operator removed obstructions.
No paper towels or mechanical hand drying device provided at handwash sink in back storage area by offices and in dishwashing area.
Accumulation of debris on top of warewashing machine, also personal food stored on top. Operator removed the food.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide/helium tanks not adequately secured. 2 by entrance to bar. Operator chained both.
Cove molding at floor/wall juncture broken/missing through back storage room.
Food stored on floor. Bags and boxes salt, sugar and bread crumbs in dry storage near bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Covers to vent fans in walk-in cooler.
Stored food not covered. Large ice for drinks in reach-in freezer by bar.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
No soap provided at handwash sink in bar. Per operator soap dispenser has broken, no replacement on site.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage area by chefs office right and back door left areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing through back storage rooms.
Single-service articles improperly stored. Boxes straws and quart containers on ground in dry storage.
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handling dirty dishes then clean dishes, no handwash or glove change. Spoke with operator about proper handwashing techniques.
Stop sale issued due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit for greater than 4 hours. In walk-in cooler raw chicken (47F - Cold Holding); assorted raw beef (46F - Cold Holding); assorted cooked beans (47F - Cold Holding); housemade coleslaw (45F - Cold Holding); cooked macaroni and cheese (46F - Cold Holding); cooked rice (46F - Cold Holding); cooked meatloaf (46F - Cold Holding); butter (50F - Cold Holding); assorted cooked vegetables (48F - Cold Holding); assorted shredded cheese (48F - Cold Holding); sour cream (45F - Cold Holding); cooked lobster (47F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler raw chicken (47F - Cold Holding); assorted raw beef (46F - Cold Holding); assorted cooked beans (47F - Cold Holding); housemade coleslaw (45F - Cold Holding); cooked macaroni and cheese (46F - Cold Holding); cooked rice (46F - Cold Holding); cooked meatloaf (46F - Cold Holding); butter (50F - Cold Holding); assorted cooked vegetables (48F - Cold Holding); assorted shredded cheese (48F - Cold Holding); sour cream (45F - Cold Holding); cooked lobster (47F - Cold Holding) stored overnight per operator.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
No soap provided at handwash sink in bar. Per operator soap dispenser has broken, no replacement on site.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Carbon dioxide/helium tanks not adequately secured by soda storage area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage area by chefs office right and back door left areas.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cove molding at floor/wall juncture broken/missing through back storage rooms.
Floor area(s) covered with soiled standing water around ice machine, mop sink.
Single-service articles improperly stored. Boxes straws and quart containers on ground in dry storage.
May 14, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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) at bar after running and priming three times. Discussed with operator, operator instructed employees to send dishware to main kitchen dishwashing area for proper sanitation, 50ppm chlorine, and called technician. Technician arrived and repaired machine at time of inspection, 50ppm chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In middle cook line cooler drawers: raw ground beef (45F - Cold Holding); raw salmon (50F - Cold Holding); raw beef (49F - Cold Holding) for three hours per operator. Operator iced down foods for quick cooling.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added missing one vacuum breaker.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed rehydrated waffle batter containing dairy cooling at ambient temperature in ice bath not covering food for 3 hours. Discussed with operator, operator broke into two smaller portions for proper cooling in ice bath.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In bar storage area by exit.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage area by chefs office right and back door left areas.
Cove molding at floor/wall juncture broken/missing through back storage rooms.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In back prep area over bananas, next to clean silverware.
Floor soiled/has accumulation of debris. Under storageequipment in bar storage room, accumulation in and around mop sink.
Single-service articles improperly stored. Coffee filters stored uncovered on back dry storage racks by office prep area.
Soiled standing water in bottom of reach-in-coolers in bar area.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing in the wait station.
No handwashing sign provided at a hand sink used by food employees in the dish area.
Apr 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 3 high priority.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed sausage gravy (47F - Cooling) in the walk in cooler. The sausage gravy was date marked 4/11. The operator discarded the sausage gravy.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sausage gravy (47F - Cooling) in the walk in cooler. The sausage gravy was date marked 4/11. The operator discarded the sausage gravy.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed milk (49F - Cold Holding); sour cream (47F - Cold Holding) in the glass door cooler in the waiting station. Observed housemade cream cheese frosting with butter (62F - Cold Holding) on display in the dining room. Observed reconstituted waffle mix with buttermilk (60F - Cold Holding) in the waffle station at the back of the cook line. The operator stated all above food items have been held for less than 3 hours. The operator placed the items in coolers for proper cold holding.
Handwash sink not accessible for employee use at all times. Observed the handwashing sink in The dish area blocked by a trash can. The operator moved the trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris on top of the warewashing machine.
Bowl or other container with no handle used to dispense food. Observed a plastic portion cup used as a scoop for garlic powder in the storage area. The operator removed the portion cup.
Carbon dioxide tanks not adequately secured in the storage area.
Ceiling tile missing in the wait station.
Food stored on floor. Observed a box of unwashed potatoes stored on the floor in front of the walk in cooler. The operator properly stored the potatoes.
In-use ice scoop stored on a soiled surface on top of the ice machine. The operator properly stored the ice scoop.
In-use tongs stored on the oven door handle on the cook line between uses on the cook line. The operator properly stored the tongs.
No handwashing sign provided at a hand sink used by food employees in the dish area.
Sep 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over ready to eat desserts in walk in cooler. Operator moved food to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (45 F - Cold Holding); fish (46 F - Cold Holding) less than three hours operator iced down food to rapidly chill.
Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink, continued to prepare food the properly wash hands in hand sink.
Handwash sink not accessible for employee use at all times. Hand washing sink in back prep / sever area blocked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottles Unser dish machine table.
Bowl or other container with no handle used to dispense food. Ramekin used as scoop in walk in cooler. Operator removed
Carbon dioxide/helium tanks not adequately secured. In back storage area.
Ceiling tile missing. In back storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vents and filters soiled above cooks line.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Fluorescent lights not shielded above cooks 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.