SENSACIONES RESTAURANT
4650 S CLEVELAND AVE, Fort Myers FL 33907 · 239-936-0057
Last inspected Apr 10, 2026 · 12 visits since September 2023
DEC 24
JUL 25
SEP 25
MAR 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license on 12/01/24
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025056108 | Jul 28, 2025 | Aug 26, 2025 | $800 |
| 7--2024048954 | Jul 18, 2024 | Sep 16, 2024 | $200 |
Inspection history
12 visits, newest first
Apr 10, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled with rust throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean forks not stored inverted at prep area. Operator stored clean forks inverted.
Apr 10, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Observed: Hole in wall near handwashing sink at prep area. Priority: Basic
Mar 3, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Per operator change of ownership still in process. Priority: High Priority
Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw chicken stored over cooked pork. Operator removed raw chicken to bottom shelf. Priority: High Priority
Observed: Toxic substance/chemical spray bottle improperly stored with sugar container at prep area. Operator removed the spray bottle. Priority: High Priority
Observed: Bowl with no handle used to dispense rice. Operator removed the bowl. Priority: Basic
Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Priority: Basic
Observed: Hole in wall near handwashing sink at prep area. Priority: Basic
Observed: In-use tongs stored on equipment door handle between uses at cook line. Operator removed the tongs. Priority: Basic
Observed: Multiple ceiling tiles show damage throughout kitchen. Priority: Basic
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table; cooked black beans (112F - Cold Holding); cooked beef (118F - Hot Holding). Per operator all items stored on steamer for one hour. Operator started reheating all items.
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 Health Reporting Agreement.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling vents soiled with accumulated grease and dust near steam table.
Floor soiled/has accumulation of food debris and grease under cooking equipments.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
Single-service food container lids not stored inverted or protected from contamination at dry storage. Operator stored inverted.
Stored corn bag not covered at dry storage. Operator covered corn bag.
Jul 29, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Multiple ceiling tiles show damage throughout the kitchen.
Under the exterior door has a gap at the threshold that opens to the outside by restaurant exit.
Jul 28, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler near by the office; raw shell eggs stored over tortilla bread. Operator removed raw shell eggs to bottom shelf.
Rodent activity present as evidenced by rodent droppings found; 4 on food grade ziploc boxes 4 in the box of 4oz single service cup lids 5 in the box of 12oz single service cup lids 14 in the box of 16oz single service cup lids 71 on floor at right side of restaurant exit door 1 on black bean container at dry storage 1 on opened food service film roll at dry storage 3 on upright cooler near office area 11 on menu storage box at dry storage 16 on floor clean containers storage room 1 on microwave at cook line 1 on next to clean plates at cook line 15 on floor under soda boxes at dry storage
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamer at cook line; cooked pork (118F - Hot Holding); cooked chicken (126F - Hot Holding); cooked red beans (129F - Hot Holding). Per operator all items prepared and stored on steamer for one hour. Operator started reheating all items.
Toxic substance/chemical improperly stored. Sternos stored over dressing containers. Operator removed sternos to bottom shelf.
No paper towels or mechanical hand drying device provided at handwash sink at prep area. Operator provided paper towels.
Food stored on floor. Water bottle cases stored on floor near by restaurant exit door.
Multiple ceiling tiles show damage throughout the kitchen.
Under the exterior door has a gap at the threshold that opens to the outside by restaurant exit.
Feb 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable at prep area.
Multiple ceiling tile shows damage throughout the kitchen.
Dec 9, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food manager certification expired on 09/19/24. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Cutting board has cut marks and is no longer cleanable at prep area.
Multiple ceiling tile shows damage throughout the kitchen.
No handwashing sign provided at a hand sink used by food employee at women bathroom.
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority3 Intermediate6 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. Cooked pork left over in the oven for cooling over night. Cooked pork (102F - Cooling).
Operating with an expired Division of Hotels and Restaurants license on 12/01/24
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw chicken stored over ready to eat yuca. Operator removed yuca to top shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork left over in the oven for cooling over night. Cooked pork (102F - Cooling).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamtable; cooked red beans (118F - Hot Holding); cooked black beans (108F - Hot Holding); cooked yuca (112F - Hot Holding); cooked pork (109F - Hot Holding); cooked chicken (119F - Hot Holding); cooked beef (106F - Hot Holding) Per operator all items reheated and stored on steamtable for one hour. Operator has started reheating all items to 165F.
Toxic substance/chemical improperly stored. Chemical spray bottle stored with olive oil at dry storage. Operator removed spray bottle.
Food manager certification expired on 09/19/24. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler; cooked beef and cooked yuca stored without date marked held more than 24 hours. Per operator prepared and stored in walk-in cooler the day before inspection.
Spray bottle containing toxic substance not labeled at dry storage.
Cutting board has cut marks and is no longer cleanable at prep area.
Food stored on floor. Plantain stored on floor at walk-in cooler.
Multiple ceiling tile shows damage throughout the kitchen.
No handwashing sign provided at a hand sink used by food employee at women bathroom.
Open dumpster lid.
Single-service food containers not stored inverted or protected from contamination at dry storage.
Jul 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade storage container used in direct contact with food. 5 pounds of cooked soup stored in non- food grade storage container in reach in cooler by cook-line. 15 pounds of cooked black beans; 10 pounds of cooked rice; 10 pounds of raw pork stored in non-food grade storage container in walk-in cooler.
Stop Sale issued due to adulteration of food product. 5 pounds of cooked beef noodle soup stored in nonfood-grade storage container in reach in cooler by cook-line. 15 pounds of cooked black beans; 10 pounds of cooked rice; 10 pounds of raw pork stored in nonfood-grade storage container in walk-in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by cook-line; cooked chicken (115F - Hot Holding) Per operator chicken cooked and placed on steam table 3 hours before inspection conducted. Operator reheated chicken; cooked chicken ( 195F- Hot holding)
Toxic substance/chemical improperly stored. Quaternary sanitizer container stored next to spices at prep area. Operator removed quaternary container to chemical storage.
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler by cook soiled with mold like substance.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no proper test strips available for triple sink sanitation compartment.
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 health reporting agreement form.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout kitchen soiled with accumulated grease, mold like substance.
In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of soiled ice machine. Operator removed ice scoops and sanitized; stored ice scoops on sanitized container.
In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Standing water- 85F. Operator discarded water and replaced utensils.
No handwashing sign provided at a hand sink used by food employees by triple sink area. Provided operator handwashing sign.
Single-service coffee filters improperly stored at server station. Operator voluntarily discarded coffee filters.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate11 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. Observed peeled plantains stored in nonfood-grade bags. Operator removed plantains, stored in food grade bags.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed triple sink sanitation solution 500+ppm quaternary. Operator diluted solution with water 200ppm quaternary.
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. Provided operator DBPR HR 5030-104 form.
Handwash sink used for purposes other than handwashing. Observed food particles in handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for triple sink sanitation compartment. Discussed operator having correct test strips in establishment.
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 health reporting agreement form. Employee started reading and signing at time of Inspection.
Carbon dioxide/helium tanks not adequately secured. Observed helium tank not secured. Operator removed correct storage and secured.
Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen area some ceiling tiles in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at kitchen soiled accumulated with grease, mold- like substances.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed it at time of inspection.
Floor not cleaned when the least amount of food is exposed. Observed around stove and cooking area accumulated grease, mold-like substances.
Floor tiles missing and/or in disrepair. Observed missing tiles at utensil storage next to steam table.
Floors not constructed to be easily cleanable. Observed floors no longer smooth to be easily cleanable at kitchen area.
Kitchen ceiling not smooth, nonabsorbent and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry red bean container lid with dust. Operator cleaned it at time of Inspection.
Open dumpster lid. Operator closed lid.
Single-service articles not stored inverted or protected from contamination at kitchen area and dry storage. Operator stored inverted.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed propane tank larger than 1 lb stored in kitchen. Operator removed correct storage at outside.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
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. Emailed to operator to hang up for employees to see.
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. Gave operator a form to have them fill out.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, rice and chicken with date marks. Operator placed date marks on the items.
Buildup of food debris/soil residue on equipment door handles on multiple reach in coolers.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling/ceiling tile shows damage or is in disrepair through out the kitchen.
Dead roaches on premises. Observed 2 dead roaches in the dry storage area. Operator cleaned and removed the dead roaches.
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair throughout the kitchen and ware washing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust multiple reach in coolers.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.