MELLOW MUSHROOM
10950 EAGLE VILLAGE DR SUITE 305C, Fort Myers FL 33913 · 239-540-4418
Last inspected Feb 10, 2026 · 10 visits since August 2023
NOV 23
JUL 24
NOV 24
AUG 25
FEB 26
— STEADY
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found in mop area approximately 35 small flying insects. None landing on food or clean equipment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024051823 | Jul 30, 2024 | Sep 23, 2024 | $200 |
Inspection history
10 visits, newest first
Feb 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Live, small flying insects found in mop area approximately 35 small flying insects. None landing on food or clean equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ricotta cheese (47F - Cold Holding) on cook line. Operator stated item out less than one hour operator moved item to Reach-in-cooler. Corrective action taken
Toxic substance/chemical improperly stored. Degreaser stored by pan spray in prep area. Cosm
Bowl or other container with no handle used to dispense food. Cup in parm cheese no handle. Scoop in container of salt with broken handle. Both corrected on site
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on cook line. Corrected on site
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook wearing watch and jewelry. Corrected on site employee removed.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of ice bath, across from pizza oven, ricotta blend (53F - Cold Holding) for 45 minutes per operator. Operator moved to nearby reach-in cooler for quick cooling and proper storage.
Spray bottle containing toxic substance not labeled. One in dishwashing area, one in cabinet under handwash sink in drink station, one on chemical shelf by mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside bin, on top white part.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back storage hallway over dough bins.
Floor soiled/has accumulation of debris. Underneath bar and drink station equipment.
Walk-in cooler interior/shelves have accumulation of soil residues. Dust on upper shelves in main walk-in cooler.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler cooked ground pork (74F - Cooling) for 4 hours per operator.
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 70 degrees Fahrenheit within 2 hours. In walk-in cooler cooked ground pork (74F - Cooling) for 4 hours per operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked ground pork and cooked chicken wings in large, plastic, covered containers cooling in walk-in cooler. Operator removed wings from container and spread thin, uncovered.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator wiped out machine.
Bowl or other container with no handle used to dispense food. Round scoops in cheeses on cook line. Operator replaced with spoons with handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Large vent over dough containers.
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 cookies on front counter made on-site for customer self service missing date packaged. Operator labeled with dates.
Jul 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top and inside reach-in cooler across from pizza oven: cooked Chicken (52F - Cold Holding); mozzarella cheese (62F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked ground pork (48F - Cold Holding); ham (54F - Cold Holding); cooked onions (48F - Cold Holding); housemade tomato sauce (56F - Cold Holding); ham (54F - Cold Holding); cooked onions (46F - Cold Holding); soft salami (48F - Cold Holding); provolone cheese (47F - Cold Holding) for approximately three hours per operator. Operator iced down all foods in cooler. Also Ice bath on front line by pass through window:; ricotta (50F - Cold Holding) for three hours per operator. Operator added ice to ice bath and began monitoring temperatures.
Jul 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. In walk-in cooler, cooked chicken wings (82F - Cooling) for two hours per operator. Operator spread wings thin on sheet tray and placed in walk-in freezer for rapid cooling. Within 10 minutes, cooked chicken wings were 58F or below.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler far end cook line by soda station, raw beef and raw ground beef over ready to eat bread, tortillas. Operator rearranged cooler for proper food storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In top and inside reach-in cooler across from pizza oven: cooked Chicken (52F - Cold Holding); mozzarella cheese (62F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked ground pork (48F - Cold Holding); ham (54F - Cold Holding); cooked onions (48F - Cold Holding); housemade tomato sauce (56F - Cold Holding); ham (54F - Cold Holding); cooked onions (46F - Cold Holding); soft salami (48F - Cold Holding); provolone cheese (47F - Cold Holding) for approximately three hours per operator. Operator iced down all foods in cooler. Also Ice bath on front line by pass through window:; ricotta (50F - Cold Holding) for three hours per operator. Operator added ice to ice bath and began monitoring temperatures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed cooked chicken wings in walk-in cooler cooling inside thick wall plastic containers, densely packed, covered. Operator uncovered and spread thin on metal for a better cooling procedure.
No working measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Thermometer is out of batteries, no replacement available.
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 cookies made in house on front counter at entrance, missing proper label.
Old labels stuck to food containers after cleaning in storage rack by dishwasher.
Time/temperature control for safety food thawed in an improper manner. Raw ground beef thawing at room temperature in sink. Operator turned on running water.
Dec 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area can opener blade heavily rusted. By pizza oven pizza paddles with accumulation of food residue.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near dishwashing area.
Carbon dioxide/helium tanks not adequately secured by back door of kitchen.
Food stored on floor in walk-in cooler under shelves, buckets tomato sauce and pickles.
Nov 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 3 way splitter added, missing 2 vacuum breakers.
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. Kit and plan only states usage for blood borne pathogens. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. Operator posted sign.
Food-contact surface soiled with food debris, mold-like substance or slime. In back prep area can opener blade heavily rusted. By pizza oven pizza paddles with accumulation of food residue.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin near dishwashing area.
Carbon dioxide/helium tanks not adequately secured by back door of kitchen.
Food stored on floor in walk-in cooler under shelves, buckets tomato sauce and pickles.
Aug 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee wash hands in dish area for less than 5 seconds after scraping soiled plates. Discussed proper hand washing with operator
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Quaternary 400ppm). Operator dumped and refilled sanitizer bucket.
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 with employee reporting agreement DBPR Form HR 5030-103 and they were completed during inspection.
Spray bottle containing toxic substance not labeled. Spray bottle in dish room.
In-use utensil stored in sanitizer between uses. Knife stored in quaternary sanitizer on prep table. Operator removed knife to air dry.
Opened employee beverage container in a cold holding unit with food to be served to customers. In prep cooler. Operator removed drink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 400ppm)
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.