IGUANA MIA OF FT MYERS
4329 S CLEVELAND AVE, Fort Myers FL 33901 · (941)939-5247
Last inspected Aug 20, 2026 · 15 visits since November 2023
DEC 24
MAY 25
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 1 live cockroach on wall in kitchen. Operator killed cockroach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025039419 | Apr 22, 2025 | Oct 2, 2025 | $400 |
| 7--2021011634 | Feb 10, 2021 | May 11, 2021 | $200 |
| 7--2018052976 | Oct 4, 2018 | Nov 1, 2018 | $400 |
Inspection history
15 visits, newest first
Aug 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef stored over raw seafood on cook line, the operator relocated the items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked onions and peppers (92F - Hot Holding)on cook line, the operator placed back on grill to reheat.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers wet nesting near ware washing area.
Show the remaining 2 findings ▾
Food stored on floor. Observed plastic containers of margarita mix on floor of walk in cooler, the operator relocated the items.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in ware washing area.
Apr 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale. Observed 1 can of white beans and 1 can of olives dented at the seam. The operator segregated the items.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket behind the bar chlorine over 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored above clean bottles and next to napkins. The operator relocated the item.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop handle in ice behind bar.
Plastic containers not properly air-dried - wet nesting near dish machine.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete near dish machine.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed 3 cans of stewed tomatoes, 2 cans of tomato paste, and 1 can of green chilies that were dented at the seam.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed 2 containers of Sonora rice in walk in cooler with expiration dates of 9/15/25 and 10/13/25, the operator discarded the items.
Toxic substance/chemical improperly stored. Observed multiple cans of flying insect spray in dry storage area stored on shelf with seasoning. The operator relocated the cans to a shelf with no food supplies.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near walk in coolers.
Ceiling/ceiling tiles/vents in kitchen soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in reach-in freezer near dry storage area.
No Heimlich maneuver/choking sign posted. Emailed a copy to the operator to post in kitchen.
No handwashing sign provided at a hand sinks - womens restroom, and handwash sink near dry storage area used by food employees.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown like substance in the interior of the ice bin. Operator asked employee to clean the ice machine while the inspection was on going.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with build up of food like substance in the kitchen.
Floor tiles missing and/or in disrepair. Observed Floor tiles missing and/or in disrepair in kitchen area near dishwashing machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of white substance on the walk in cooler fan guards and the door gaskets in the keg refrigerator at the bar.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on the walk in cooler shelves.
Apr 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes.
Feb 17, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes.
Dec 17, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes.
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.
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer which lack continuous electronic monitoring for temperature.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer lacking label with date and time packaged.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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 in walk in freezer cooked chicken and sauces which have been repackaged into single service containers without tracking time frozen, date of prep and how much time remains before item must be discarded.
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state.
Roach activity present as evidenced by live roaches found. Observed 1 live cockroach on wall in kitchen. Operator killed cockroach.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 72 bottles of salsa at 53F - Cold holding.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 72 bottles of salsa at 53F - Cold holding.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles around vent in dry storage room.
Jun 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor tiles missing and/or in disrepair in kitchen area near dishwashing machine.
Jun 4, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 dented cans of Ripe Olive Sliced. The manager is sending cans back for replacement.
Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen above steam table across from cook line.
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed salsa in walk-in cooler cooked chill process held more than 48 hours. The Manager verified when cooked chilled process was completed and corrected the date to 6/3/2024.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor tiles missing and/or in disrepair in kitchen area near dishwashing machine.
Standing water in bottom of reach-in-cooler across from deep frier.
Mar 11, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses and stores cook-chill products produced at their commissary location (CATR 4605507).
Floor tiles missing and/or in disrepair. Observed damaged floor tiles around fryer in kitchen.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded.
0 High priority4 Intermediate5 Basic
Show 9 findings ▾
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer which lack continuous electronic monitoring for temperature.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer lacking label with date and time packaged.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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 in walk in freezer cooked chicken and sauces which have been repackaged into single service containers without tracking time frozen, date of prep and how much time remains before item must be discarded.
Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles in dry storage in chemical shelf.
Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf on cook line where cast iron style pans are stored.
Floor tiles missing and/or in disrepair. Observed broken floor tiles on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white reach in freezer unit by dry storage.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler in corner of cook-line by grill.
Standing water in bottom of reach-in-cooler. Observed standing water in cooler on cook-line directly across from fryers.
Dec 6, 2023Call 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 ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses and stores cook-chill products produced at their commissary location (CATR 4605507).
Floor tiles missing and/or in disrepair. Observed damaged floor tiles around fryer in kitchen.
Nov 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 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. Observed dish machine at 0ppm chlorine. Operator directed employee to set up 3 compartment sink and called for machine repair.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salsa bar salsa (43F - Cold Holding); pico de gallo (47F - Cold Holding).
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses and stores cook-chill products produced at their commissary location (CATR 4605507).
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin on soda fountain as soiled.
Floor tiles missing and/or in disrepair. Observed damaged floor tiles around fryer in 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.