LITTLE SICILY
5611 SIX MILE COMMERCIAL CT #3, Fort Myers FL 33912 · 239-362-0115
Last inspected Feb 11, 2026 · 7 visits since November 2023
MAR 24
AUG 24
NOV 24
SEP 25
FEB 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
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 pasta sauce (50F - Cooling) overnight per operator. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Spray bottle containing toxic substance not labeled. Front service area. Operator labeled bottle.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs.
Show the remaining 1 finding ▾
Working containers of food removed from original container not identified by common name. Flour containers.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
In-use tongs stored on equipment door handle between uses. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on shelving above steam well in kitchen.
Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. In front pizza service area, stored with clean glassware and to go containers. Operator removed.
Nov 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher rinsing and drying dishware. Spoke with manager and provided dishwashing handout, operator had employee properly wash, rinse, sanitize and air dry dishes washed incorrectly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat cooked sausage, middle reach-in cooler cook line. Operator placed on bottom shelf for prop storage.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Mozzarella on pizza make table no time mark, per operator removed from refrigerator 1 hour prior to. Operator wrote time on container.
Food being cooled by nonapproved method. In pizza reach-in cooler, observed cooked chicken and cooked beef cooling in thick, plastic, covered container. Operator uncovered, spread thin for proper cooling.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in middle of kitchen soiled with food debris.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked eggplant per operator made yesterday, no date mark in middle cook line reach-in cooler. Operator place date stickers on both.
Food stored on floor. Soda bottles and oil stored on floor in dry storage. Operator moved off of ground.
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
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 walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator. See stop sale.
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. Observed server touch ready to eat pizza with bare hands when serving to table. Spoke with operator regarding glove or utensil use to avoid bare hand contact with ready to eat foods.
Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic garbage bags in direct contact with pizza dough. Operator removed bags and rewrapped in food grade plastic wrap.
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 pasta sauce (50F - Cooling) overnight per operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator, in large, covered plastic container.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade attached to back prep counter.
Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service.
Bowl or other container with no handle used to dispense food. In spices above slicer, 6 no handle portion cups used as scoops.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in cooler and reach-in cooler under beer taps heavily soiled.
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. Employee washing dishes went from dirty to clean dishware, no handwash. Discussed with operator training for proper handwashing techniques, employee washed hands properly before returning to work.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. Shredded mozzarella on pizza make table no date mark, per operator for one hour. Operator updated the label. Repeat 11/15/2023.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked and frozen foods refrigerated time not date tracked - cooked eggplant. Milk opened 3 days ago no date mark. Garlic in oil prepped 3 days ago no date mark. All in walk-in cooler, operator labeled all foods.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chute on customer self service drink machine soiled with accumulated residue.
Employee with no hair restraint while engaging in food preparation. One cook preparing food no hair restraint.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88F next to steam well. Operator discarded water.
Nov 16, 2023□ 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 ▾
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nov 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Approximately 6 plastic to-go bags used to store portioned chicken wings in reach-in freezer next to walk-in cooler. 6 bags of wings in walk-in cooler. Discussed alternative storage options with owner.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator.
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 reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked pizza slices on front counter properly time marked, no written plan. Printed and reviewed time as a public health control form with owner.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked meatballs made yesterday per operator no date mark.
Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with accumulation of grease.
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.