OLIVE GARDEN ITALIAN RESTAURANT #1895
10020 UNIVERSITY PLAZA DRIVE, Fort Myers FL 33913 · 239-433-0164
Last inspected Jul 8, 2026 · 8 visits since August 2023
AUG 24
DEC 24
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 in bar area on upper walls. 10 in main server station outside kitchen. 15 in dishwashing area ceiling and shelves. 5 in side server station.
★ 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--2024057331 | Aug 16, 2024 | Oct 23, 2024 | $200 |
Inspection history
8 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately 12 expired. Person in charge states this is a known system error.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of equipment on prep line. Gaps in reach-in cooler drawers under stovetop on cook line with accumulation of food debris.
Nov 17, 2025Inspection 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. Observed employee in back prep area replacing can liner in dirty trash bin switch to working with clean utensils for food prep, no glove change no handwash. Spoke with employee, employee washed hands properly and donned new gloves.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink Bar (Quaternary 500+ppm), operator diluted to 400ppm.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Adam, Mayleene, Brittan with expired training in online system.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen vents soiled with dust, steam vent cook line with dust.
Dumpster heavily damaged on bottom, wrapped around yellow pole.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on back line. Operator replaced, 300ppm.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 3 findings ▾
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. Ice bath front part cook line:; cooked pasta in cheese sauce (50F - Cold Holding); shredded mozzarella (64F - Cold Holding) for 4 and a half hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath front part cook line:; cooked pasta in cheese sauce (50F - Cold Holding); shredded mozzarella (64F - Cold Holding) for 4 and a half hours per operator.
Portable fire extinguisher gauge in red zone. For reporting purposes only. In corner of prep line by ice machine.
Dec 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice bath across from cook line stovetop:; mozzarella (48F - Cold Holding); 5 cheese mix (61F - Cold Holding) for 2 and a half hours per operator. Operator voluntarily discarded both cheeses.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In side station and front station for drinks.
Grease on the ground and/or pad around grease receptacle, on top of grease receptacle.
Aug 20, 2024□ 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 ▾
Grease on the ground and/or pad around grease receptacle. Grease receptacle top with accumulated grease, running down sides, starting to run onto ground. Spoke with operator about proper cleaning methods for grease.
Aug 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 15 in bar area on upper walls. 10 in main server station outside kitchen. 15 in dishwashing area ceiling and shelves. 5 in side server station.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) in bar area. Operator diluted to 300ppm.
Grease on the ground and/or pad around grease receptacle. Grease receptacle top with accumulated grease, running down sides, starting to run onto ground. Spoke with operator about proper cleaning methods for grease.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed pizza paddle and spatula on top of dirty equipment far end cook line. Operator removed utensils to dishwashing area for cleaning and sanitation.
Apr 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of food debris/ mold like substance on right most reach in cooler door behind the the bar and on the small reach in refrigerator in the wait station next to ice tea machine.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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. Observed employee loading dishes into the dish machine with gloved hands and then while wearing the same soiled gloves, unloaded the clean and sanitized dishes from the machine. Glove change and hand washing was needed. Discussed with operator and observed proper hand washing.
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.