LEEMAN HOLDINGS GROUP, LLC
10600 FOWLER STREET, Fort Myers FL 33907 · 2392749500
Last inspected Apr 1, 2026 · 14 visits since August 2023
JUL 24
MAR 25
AUG 25
JAN 26
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12 01 23. Operator renewed license on site.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025062457 | Jul 30, 2025 | Sep 16, 2025 | $160 |
| 7--2016016113 | Mar 16, 2016 | Jun 2, 2016 | $600 |
| 7--2015035540 | Aug 10, 2015 | Aug 27, 2015 | $400 |
Inspection history
14 visits, newest first
Apr 1, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles have a build up inside.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Phil, Kelly do not have food handlers training.
Floor soiled/has accumulation of debris. Build up of food and debris underneath cooking equipment.
Mar 20, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 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 000ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pan of cheese on cooks line sliced cheese (51 F - Cold Holding), per, operator cheese was just removed from walk in cooler. Operator place cheese container in ice bath to cool
Food-contact surface soiled with food debris, mold-like substance or slime. Ice tea dispenser nozzles have a build up inside.
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/ Five (5) employees preparing food and no certified food manager present
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Phil, Kelly do not have food handlers training.
Floor soiled/has accumulation of debris. Build up of food and debris underneath cooking equipment.
Jan 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach-in cooler near drive through; cooked pasta (53F - Cold Holding); shredded cheese (51F - Cold Holding). Per operator all items prepared items stored in reach-in cooler for 2 hours. Operator removed all items to walk-in cooler.
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/
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator dishmachine not working properly; waiting for service, not in use. Operator using triple sink; quaternary 200ppm
Food stored on floor. In walk-in cooler; pickle container stored on floor.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored with single service food containers at prep area. Operator removed sanitizer bucket to proper storage.
Sep 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at cook line; cooked pasta (48F - Cooling). Per operator cooked pasta prepared and stored in reach-in cooler overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw burger patties containers stored over cooked beef chili and water bottles. Operator stored raw burger patties containers to 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 reach-in cooler at cook line; cooked pasta (48F - Cooling). Per operator cooked pasta prepared and stored in reach-in cooler overnight. See stop sale.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At prep area; butter container has time marked with no written plan. Provided operator Time as a Public Health Control form.
Jul 30, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
May 19, 2025Call 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 ▾
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.
Accumulation of lime scale on the inside of the dishmachine.
Mar 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler at prep area; cooked pasta (47F - Cooling). Per operator pasta prepared and placed at reach-in cooler at overnight. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw burger patties stored over cooked onion. Operator removed cooked onion to top shelf.
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 reach-in cooler at prep area; cooked pasta (47F - Cooling). Per operator pasta prepared and placed at reach-in cooler at overnight. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table at cook line; cooked onion (120F - Hot Holding). Per operator cooked onion placed on steamer for one hour. Operator started reheating onion.
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.
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. Provided operator Employee Health Reporting Agreement.
Accumulation of lime scale on the inside of the dishmachine.
No handwashing sign provided at a hand sink used by food employees at front counter. Operator provided handwashing sign.
Single-service soda cups not stored inverted or protected from contamination at drive through. Operator stored soda cups properly.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 1 recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Dish machine chlorine 00ppm. Operator stopped using Dish machine and started using triple sink ( quaternary- not setup).
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 00ppm); Operator set up trip sink for sanitizing. Triple Sink (Quaternary 200ppm)
Jan 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 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 00ppm); Operator set up trip sink for sanitizing. Triple Sink (Quaternary 200ppm)
Operating with an expired Division of Hotels and Restaurants license. Current license expired on 12 01 23. Operator renewed license on site.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (71F - Cold Holding) on cook line. Operator stated butter was out for approximately one hour. Discussed time as a public health control with operator, provided operator form, they time marked the butter.
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse under milkshake station.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. One food handler wearing bracelets.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in multiple locations in walk-in freezer.
Single-service articles improperly stored. Two cases of togo cups on the floor.
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.