RIB CITY
5781 LEE BLVD, Lehigh Acres FL 33971 · 239-275-6700
Last inspected Apr 21, 2026 · 8 visits since July 2023
MAR 24
AUG 24
MAR 25
JAN 26
APR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter over ice: cooked pork ribs (63F - Cold Holding) for 4 and a half hours per operator.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024025114 | Mar 22, 2024 | May 13, 2024 | $160 |
Inspection history
8 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket 50F cold hold less than 4 hours. Operator double panned foods with ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Green beans 127F hot hold less than 4 hours. Operator placed green beans inside oven to reheat. Rechecked temperature 185F.
Food-contact surface soiled with food debris. Can opener. Educated on cleaning can opener daily. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed ice scoop stored inside handwash sink next to ice machine and observed cloth stored inside handwash sink in dishwash area. Educated operator on handwash sink only. Operator removed ice scoop and cloth.
Show the remaining 3 findings ▾
Cutting board has cut marks and is no longer cleanable. Cutting board at salad prep station. Educated operator on having smooth and easily cleanable surfaces.
Equipment and utensils not properly air-dried - wet nesting.
Open dumpster lid on shared plaza dumpster.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Container of medicine improperly stored over back prep table for garlic bread. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left side cook line reach-in cooler under service window, hotdogs (49F - Cold Holding); cooked pork ribs (49F - Cold Holding); cooked deli beef (54F - Cold Holding); after one hour per operator. Operator removed plastic cover blocking air from cooler fan, placed foods on ice and closed ajar door to cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled pm back prep table by smoker.
Handwash sink not accessible for employee use at all times. Blocked by garbage can, near smoker. Operator cleared.
Handwash sink used for purposes other than handwashing. Ice scoop in handwash sink at entrance to kitchen with ice machine. Operator removed.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at entrance to kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with dust on cook line, prep line.
Cutting board has cut marks and is no longer cleanable on front service stations.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on back, sides, under cook line cooking equipment.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled in back of kitchen. Operator removed for cleaning.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwashing machine uses chlorine sanitizer, no chlorine test kit available.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and vents above cook line.
Cutting board has cut marks and is no longer cleanable at front service stations.
Equipment and utensils not properly air-dried - wet nesting in dishwashing area. Operator began separating to air dry properly.
Floor soiled/has accumulation of debris. Behind ice machine in kitchen, under cook line equipment, front line equipment.
Hole in or other damage to wall by back exit of kitchen.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In hallway by smokers, scoop handle inside of barbecue sauce. In walk-in cooler scoop handles in baked beans and coleslaw, operator removed all scoops.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook remove gloves after handling raw chicken, don new gloves to change tasks, no handwash. Spoke with employee, employee properly washed hands before donning new gloves to return to work.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, on cook line and attacked service station.
Employee personal food not properly identified and segregated from food to be served to the public. In back kitchen on shelving across from dishwashing area, employee foods not separated from spices and other foods for restaurant.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dishwashing area.
Floor soiled/has accumulation of debris under ice machine, cook line equipment.
Single-service articles improperly stored. Coffee filters stored uncovered in dry storage racks, front server station by ice tea machine.. Operator covered filters.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) at front service station and on cook line. Operator replaced buckets, quaternary 200ppm.
Mar 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Toxic substance/chemical improperly stored. One bottle chemicals stored over bibb in box soda in prep area. One next to food tray liners on cook line. Operator removed the chemicals.
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/ 2 cooks, 3 servers, 1 host handling food, no certified food manager present. Certified food manager arrived at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 cook with watch.
Hole in or other damage to wall. At back entrance to kitchen observed wall separating creating crack. Also cove molding throughout kitchen separating from wall, no longer able to clean in all areas.
Plumbing system in disrepair. Handwash sink in drink service are cold water tap will not turn on.
Single-service articles improperly stored. Boxes single service utensils stored on floor in service area.
Dec 28, 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 ▾
Cove molding at floor/wall juncture broken/missing in dishwashing area and by walk-in cooler.
Dec 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority3 Intermediate4 Basic
Show 10 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 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, Quaternary 200ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter over ice: cooked pork ribs (63F - Cold Holding) for 4 and a half hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter over ice: cooked pork ribs (63F - Cold Holding) for 4 and a half hours per operator.
Food being cooled by nonapproved method. Observed in walk-in cooler, 20 gallon container of coleslaw ambient cooling, filled thick in covered plastic container. Spoke with operator about best cooling methods and provided cooling handout.
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/ 2 servers and 2 cooks handling food, no certified food manager present. Certified food manager arrived at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink front end of cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles with accumulated of dust in kitchen and ware washing areas.
Cove molding at floor/wall juncture broken/missing in dishwashing area and by walk-in cooler.
Soiled dry wiping cloth in use. Observed wiping cloth in direct contact with food on cook line, soiled from use as wiping cloth on cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in drink service station. Operator discarded liquid.
Jul 17, 2023Inspection 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 ▾
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 triple sink: Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked ready to eat brisket in front reach in cooler. Operator moved food to proper storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line ribs (70 F - Cold Holding) per operator ribs hand been out for two hours. Ribs were immediately placed into walk in to rapidly cool.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in kitchen.
Ceiling tile missing. Above convection oven in back prep kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above convection oven in back prep kitchen.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook wearing watch while preparing food.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat.
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.