TWO MEATBALLS IN THE KITCHEN
8880 SALROSE LN, Fort Myers FL 33912 · 239-489-1111
Last inspected Dec 23, 2025 · 14 visits since February 2024
MAY 24
AUG 24
DEC 24
OCT 25
DEC 25
≈ ERRATIC
5 inspections, swinging between C and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 15 live on cook line floor in front of flat grill. One live on pass through window middle of cook line. 1 live in far corner by wall under handwash sink. Pest control arrived at establishment time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025075289 | Oct 15, 2025 | Nov 18, 2025 | $400 |
| 7--2024061033 | Aug 30, 2024 | Nov 14, 2024 | $200 |
Inspection history
14 visits, newest first
Dec 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Food being cooled by nonapproved method. Meats pounded thin at ambient temperature cooling on cook, prep line in densely packed covered containers.
Standing water in bottom of reach-in-cooler middle of bar, back wall.
Dec 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked pasta (51F - Cold Holding); raw ground beef (47F - Cold Holding); raw shrimp (50F - Cold Holding); raw salmon (51F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked chicken wings (51F - Cold Holding) for 3 hours 30 minutes per operator. Operator opened door to attached walk-in freezer for rapid cooling, stating cooler door was opened often during morning prep for large order.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table lemon butter sauce (110F - Hot Holding) for one hour per operator. Discussed using time as a public health control or proper hot holding with operator
Food being cooled by nonapproved method. Meats pounded thin at ambient temperature cooling on cook, prep line in densely packed covered containers.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, slicer blade, meat mallet with accumulation of food debris.
No paper towels or mechanical hand drying device provided at handwash sink. By ice machine, main kitchen. Operator replaced.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles in kitchen.
Standing water in bottom of reach-in-cooler middle of bar, back wall.
Oct 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Oct 16, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 3 violations recorded, 1 high priority.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 15 live on cook line floor in front of flat grill. One live on pass through window middle of cook line. 1 live in far corner by wall under handwash sink. Pest control arrived at establishment time of inspection.
Dead roaches on premises. 3 under dishwashing area. Pest control arrived at establishment time of inspection.
Walk-in cooler shelves with rust that has pitted the surface.
Oct 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 8 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 15 live on cook line floor in front of flat grill. One live on pass through window middle of cook line. 1 live in far corner by wall under handwash sink. Pest control arrived at establishment time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far right reach-in cooler across from fryers on cook line raw veal (53F - Cold Holding); raw salmon (52F - Cold Holding); raw chicken (52F - Cold Holding); cooked pasta salad (55F - Cold Holding) for 2 hours per operator. Operator added ice to aid in cooling.
Dead roaches on premises. 3 under dishwashing area. Pest control arrived at establishment time of inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 employee drinks over prep areas and foods on front line opposite pass through window middle.
Food stored on floor. In walk-in cooler boxes dough, bags ice for drinks stored on floor. Operator moved to proper storage.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach-in cooler on front line,
Walk-in cooler shelves with rust that has pitted the surface.
Dec 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back prep line, soda gun nozzle at far end of bar soiled.
Spray bottle containing toxic substance not labeled. 2 unlabeled at bar. One in cabinet cook line far right. One in dishwashing area.
Standing water in bottom of reach-in-cooler, main bar.
Stored food not covered in walk-in cooler and walk-in freezer, sauces, pies and prosciutto stored uncovered.
Walk-in cooler interior/shelves have accumulation of soil residues.
Dec 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 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) at bar, after running and priming three times. Also Dishwasher (Temperature 156F) after running three times in main kitchen. Operator discontinued use and began manual sanitation in triple sink already set up, 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back prep line, soda gun nozzle at far end of bar soiled.
Spray bottle containing toxic substance not labeled. 2 unlabeled at bar. One in cabinet cook line far right. One in dishwashing area.
Written procedures available for use of time as a public health control to hold time/temperature control for safety food not fully filled out. Foods indicated in written plan to be held using time as a public health control per operator during specific time frames, written plan does not indicate the time frames. Operator updated plan at time of inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust around vents over cook and service line.
Standing water in bottom of reach-in-cooler, main bar.
Stored food not covered in walk-in cooler and walk-in freezer, sauces, pies and prosciutto stored uncovered.
Walk-in cooler interior/shelves have accumulation of soil residues.
Sep 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed towels at the sink.
No soap provided at handwash sink at entrance to bar. Operator placed soap at the sink.
Ceiling tile missing over produce walk-in cooler.
Cutting board has cut marks and is no longer cleanable on cook line reach-in coolers.
Floor in disrepair in produce walk-in cooler.
Aug 30, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for six hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from fryer:; raw chicken breast (59F - Cold Holding); cooked pasta salad (51F - Cold Holding); raw calamari (52F - Cold Holding) for three hours per operator. Operator divided foods and iced for quick cooling. *corrective action taken * Also Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for 6 hours per operator. See stop sale.
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/ 4 cooks and 4 server/bartenders present, no certified food managerA\00A0 present.
No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed towels at the sink.
No soap provided at handwash sink at entrance to bar. Operator placed soap at the sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
Ceiling tile missing over produce walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Cutting board has cut marks and is no longer cleanable on cook line reach-in coolers.
Floor in disrepair in produce walk-in cooler.
Aug 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 small flying insects on shelving attached to wall of expo line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for six hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from fryer:; raw chicken breast (59F - Cold Holding); cooked pasta salad (51F - Cold Holding); raw calamari (52F - Cold Holding) for three hours per operator. Operator divided foods and iced for quick cooling. *corrective action taken * Also Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for 6 hours per operator. See stop sale.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk on expo line open 1 or two days per operator, no date mark. Operator spoke to staff to determine date.
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/ 4 cooks and 4 server/bartenders present, no certified food managerA present.
No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed towels at the sink.
No soap provided at handwash sink at entrance to bar. Operator placed soap at the sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
Ceiling tile missing over produce walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands at expo area.
Cutting board has cut marks and is no longer cleanable on cook line reach-in coolers.
Floor in disrepair in produce walk-in cooler.
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Floor area(s) covered with standing water in walk-in cooler in liquor room, dripping from fan vent.
Floor in disrepair, walk in cooler in liquor room heavily damaged, dented, no longer cleanable.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate14 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic bag used to store cheese in the walk in cooler. Observed a non-food grade plastic bag used to stored flat bread in the pizza station reach in cooler. The operator properly stored the above foods.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (68F - Cold Holding) in the kitchen. The operator was emailed a time for public health control form.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
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/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottles containing toxic substance not labeled behind the bar.
Buildup of food debris/soil residue on reach in cooler door handles in the prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above the wait station reach in cooler soiled with an accumulation of dust.
Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean drinking glasses stored underneath a paper towel dispenser at the wait station. The operator properly stored the drinking glasses.
Cutting boards on cook line have cut marks and are no longer cleanable.
Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on.
Food stored on floor. Observed a plastic container of sugar stored on the floor near the liquor room walk in cooler. Observed a plastic container of flour stored on the floor in the outside storage area. The operator properly stored the foods.
Ice buckets stored on floor between uses near the soda machine. The operator properly stored the ice buckets.
Ice scoop handle in contact with ice in the ice bin at the entrance to the bar. The operator properly stored the ice scoop.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed the scoop handle used for flour not stored above the food. The operator removed the scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water near the steam table. The operator removed the utensils from the water.
Liquor room walk in cooler floor covered with standing water.
Liquor room walk in cooler floor in disrepair.
Missing drain plug at dumpster.
Waste line missing at soda gun holster behind the bar.
Mar 1, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine and quaternary sanitizer, no test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area has doubled in size, addition of triple sink, relocation of handwash sink. Dishwashing area equipment has been rearranged. Storage room near kitchen ice machine contains large stand mixer used for food prep. Front prep line with additional ice bin. Back prep sink near old walk-in cooler has been switched to 3 compartment sink.
Floor area(s) covered with standing water in walk-in cooler in liquor room, dripping from fan vent.
Floor in disrepair, walk in cooler in liquor room heavily damaged, dented, no longer cleanable.
Feb 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Bottles of drink mixers stored in ice used for drinks, far end bar. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mixers stored in ice used for drinks, far end bar.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In main kitchen walk-in cooler ham (45F - Cold Holding); raw scallops (47F - Cold Holding); raw salmon (46F - Cold Holding); cooked beef sauce (45F - Cold Holding); raw ground beef (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw chicken (47F - Cold Holding); mozzarella bricks (47F - Cold Holding); milk (48F - Cold Holding); cooked pasta (47F - Cold Holding); cream (47F - Cold Holding); butter (49F - Cold Holding); shredded mozzarella (47F - Cold Holding) ricotta (47F - Cold Holding); burrata (47F - Cold Holding); assorted soft cheese bin (48F - Cold Holding); assorted mixed raw seafood (60F - Cold Holding) raw shell eggs (47F ambient - Cold Holding) stored overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main kitchen walk-in cooler ham (45F - Cold Holding); raw scallops (47F - Cold Holding); raw salmon (46F - Cold Holding); cooked beef sauce (45F - Cold Holding); raw ground beef (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw chicken (47F - Cold Holding); mozzarella bricks (47F - Cold Holding); milk (48F - Cold Holding); cooked pasta (47F - Cold Holding); cream (47F - Cold Holding); butter (49F - Cold Holding); shredded mozzarella (47F - Cold Holding) ricotta (47F - Cold Holding); burrata (47F - Cold Holding); assorted soft cheese bin (48F - Cold Holding); assorted mixed raw seafood (60F - Cold Holding) raw shell eggs (47F ambient - Cold Holding) stored overnight per operator.
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 with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104.
Handwash sink used for purposes other than handwashing. Container of sanitizer in handwash sink on cook line near office end. Operator cleared the sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine and quaternary sanitizer, no test strips.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area has doubled in size, addition of triple sink, relocation of handwash sink. Dishwashing area equipment has been rearranged. Storage room near kitchen ice machine contains large stand mixer used for food prep. Front prep line with additional ice bin. Back prep sink near old walk-in cooler has been switched to 3 compartment 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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
Floor area(s) covered with standing water in walk-in cooler in liquor room, dripping from fan vent.
Floor in disrepair, walk in cooler in liquor room heavily damaged, dented, no longer cleanable.
No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer missing or not working in walk-in coolers, reach-in coolers on cook line.
No handwashing sign provided at a hand sink used by food employees in men's restroom.
Pizza paddle stored on soiled surface between uses, on top of pizza oven. Operator placed on clean sheet tray.
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.