CASA BACARDI

Food safety records indicate CASA BACARDI in FORT MYERS has 5 inspections with a 3.8/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 10 months ago · 5 reports on file

Concourse D

Florida, 33913

Lee County County

Overall Food Safety Rating

★★★½☆ (3.8/5)

Based on 5 health inspection reports

All Inspection Reports

5/15/2025· 10mo ago

Visit ID: 10700084

Met Inspection Standards

1 int, 1 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
14-04-4:Intermediate - Microwave missing fan guard cover/splatter shield. Fan guard missing form microwave on cooks line.

10/21/2024· 1y 4mo ago

Visit ID: 8718064

Met Inspection Standards

1 high, 1 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust and grease accumulated on fan over cook line. Dust on vent cover in walk-in freezer.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. 2 way splitter added missing one vacuum breaker.

3/26/2024· 1y 11mo ago

Visit ID: 8630758

Met Inspection Standards

N/A:No Violations Were Observed

3/12/2024· 2y ago

Visit ID: 8469239

Follow-up Inspection Required

1 high, 1 basic

51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Small CO2 tank unsecured by walk in cooler.
22-41-4:High Priority - 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 filled three compartment sink to sanitize **Corrective Action Taken**

8/10/2023· 2y 7mo ago

Visit ID: 8339732

Met Inspection Standards

1 high, 1 basic

22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line has a build up of food debris.
12A-13-4:High Priority - 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 empty strainer basked in dump sink behind bar with bare hands and then proceed grab clean glassware to make a guests drink. Educated operator on proper hand washing and observed employee wash hands.