SAUCY MEATBALL
12401 COMMERCE LAKES DR, Fort Myers FL 33913 · 239-800-7172
Last inspected Mar 9, 2026 · 9 visits since September 2023
FEB 24
SEP 24
JAN 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Operator renewed license at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024063669 | Sep 16, 2024 | Nov 20, 2024 | $400 |
Inspection history
9 visits, newest first
Mar 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Dented/rusted cans present. See stop sale. Observed three 6lb cans of tomato puree dented. Operator separated cans to be returned to distributor and wrote do not use on cans.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken wings stored over container of cook meatballs. Operator had employees switch raw chicken to bottom.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored behind raw shrimp at cook line. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 54F cold hold more than 4 hours. Stop Sale. Operator discarded lettuce. Observed pasta 50F cold hold less than 4 hours. Operator placed pasta in deeper pan in beneath cooling line.
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed strainer stored in handwash sink in dishwash area. Educated operator on handwash sink only. Operator removed strainer.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Cook line. Operator removed employee beverage.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on reach in cooler. Operator removed cellphone.
Equipment and utensils not properly air-dried - wet nesting.
Floor area in dishwash and cook line area covered with standing water.
Garbage on the ground and/or pad around dumpster.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
Wet wiping cloth not stored in sanitizing solution between uses.
Aug 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartender resume making drinks after handling customer credit card. Spoke with employee, employee properly washed hands before resuming work.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line cream based alfredo (113F - Hot Holding) for 3 hours per operator, operator stirred, temperature reached 135F.
Toxic substance/chemical improperly stored. Next to spice by walk-in cooler dry storage. Operator removed.
Handwash sink used for purposes other than handwashing. At front line used to store dirty utensils and cup. Operator cleared sink for use.
Cutting board has cut marks and is no longer cleanable on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front line pizza reach-in cooler.
Old labels stuck to food containers after cleaning.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) on cook line, prep line. Operator replaced buckets, 200ppm quaternary.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 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 dishwasher switch from washing dirty plates to stacking clean plates, no glove change or handwash. Spoke with operator regarding proper, operator had employee remove gloves and properly wash hands before returning to work.
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 employee touch fully cooked pizza for service with bare hands. Spoke with operator regarding proper glove use. Operator donned glove to continue serving cooked pizza.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sanitizer bucket (Quaternary 500+ppm) on cook line. Operator discarded bucket.
Handwash sink used for purposes other than handwashing. Dishes in handwash sink by offices. Operator cleared the sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time mark on pizza slices for discarded after 4 hours, no written plan. Provided operator with time as a public health control plan, operator filled out at time of inspection.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling near cookmlone in kitchen.
Cutting board has cut marks and is no longer cleanable on salad station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach-in coolers by pizza oven soiled.
Stored food not covered. In walk-in cooler uncover tomatoes sauce, soups. Operator covered the foods.
Walk-in cooler interior/shelves have accumulation of soil residues.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled.
Sep 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 8 high priority.
8 High priority2 Intermediate5 Basic
Show 15 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 sauce (68F - Cooling) for 8 hours per operator.
Dented/rusted cans present. See stop sale. Cans artichokes and olives heavily dented in dry storage shed.
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) in main kitchen and bar after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 100ppm.
Nonfood-grade bags used in direct contact with food. On cook line observed bread rolls in plastic garbage bag.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw chicken over raw beef meatballs. Operator rearranged foods for proper storage.
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. Pizza reach-in cooler: mozzarella (47F - Cold Holding); cooked chicken (49F - Cold Holding); cooked meatballs (49F - Cold Holding); ricotta (46F - Cold Holding); ham (50F - Cold Holding); cooked peppers (49F - Cold Holding); cut tomatoes (51F - Cold Holding); mozzarella (47F - Cold Holding) stored overnight per operator. Also 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 sauce (68F - Cooling) for 8 hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach-in cooler: mozzarella (47F - Cold Holding); cooked chicken (49F - Cold Holding); cooked meatballs (49F - Cold Holding); ricotta (46F - Cold Holding); ham (50F - Cold Holding); cooked peppers (49F - Cold Holding); cut tomatoes (51F - Cold Holding); mozzarella (47F - Cold Holding) stored overnight per operator.
Toxic substance/chemical improperly stored. Bottle chemicals in glass door reach-in cooler by office with food. 2 bottles on prep table over food by pizza oven. Operator moved all items.
Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled.
Handwash sink used for purposes other than handwashing. At bar used to dump ice. Pot in handwash sink on cook line. Operator cleared sinks for proper use.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on top of warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. In pizza prep station and coolers, employee food mixed with food for customers.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on soiled top of pizza oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of soda machine and gaskets to salad cooler soiled.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Operator renewed license at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat fruit and vegetables in boxes in walk-in cooler. Operator moved eggs to bottom shelf for proper storage.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler glass door by office cooked peppers (48F - Cold Holding); cut tomatoes (47F - Cold Holding); soft cheese (47F - Cold Holding); cooked beef meatballs (49F - Cold Holding); cooked pork sausage links (48F - Cold Holding); cooked chicken (49F - Cold Holding); ham (48F - Cold Holding); ham (49F - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler glass door by office cooked peppers (48F - Cold Holding); cut tomatoes (47F - Cold Holding); soft cheese (47F - Cold Holding); cooked beef meatballs (49F - Cold Holding); cooked pork sausage links (48F - Cold Holding); cooked chicken (49F - Cold Holding); ham (48F - Cold Holding); ham (49F - Cold Holding) stored overnight per operator.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in salad station. Operator diluted the bucket.
Clam/mussel/oyster tags not marked with last date served. Approximately 20 unmarked tags.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler.
Accumulation of debris on top of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line.
Single-service articles not stored inverted or protected from contamination. At front of house plating cooler, to go boxes not inverted,
Nov 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 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 loading dishes into the dish machine with bare hands and then remove clean dishes form machine without hand washing. Discussed with operator then need for proper hand washing.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and nose and failed to wash hands. Discussed with operator and observed proper hand washing.
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 employee making cold cut sandwich with bare hands. Discussed with operator and employee washed hands and place gloves on.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (64 F - Cold Holding) in three compartment sink. Per operator beef just completed thawing and was moved to walk in cooler to rapidly chill
Handwash sink used for purposes other than handwashing. Hand sink at bar used as a dump sink.
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. Recent employee's hired have not completed the reporting agreement. Provided operator with DBPR Form HR 5030-103 in English and Spanish.
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.
Bowl or other container with no handle used to dispense food. Container with no handle used to scoop breadcrumb mix in container in walk in cooler. Operator removed.
Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat.. Repeat from 03-20-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.
No conspicuously located ambient air temperature thermometer in holding unit. In large Pepsi cooler used to store food.
Soiled dry wiping cloth in use. On cooks line. Operator discarded.
Time/temperature control for safety food thawed in an improper manner.ground beef thawing in standing water at three compartment sink. Operator moved food to walk in cooler.
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.