IGUANA MIA OF FT MYERS
4329 S CLEVELAND AVE
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 12 health inspection reports
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All Inspection Reports
Inspection on 5/6/2025
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed brown like substance in the interior of the ice bin. Operator asked employee to clean the ice machine while the inspection was on going. **Corrective Action Taken**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents soiled with build up of food like substance in the kitchen. Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed Floor tiles missing and/or in disrepair in kitchen area near dishwashing machine. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed build up of white substance on the walk in cooler fan guards and the door gaskets in the keg refrigerator at the bar.
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rust on the walk in cooler shelves.
Food safety inspection conducted on 5/6/2025 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 4/22/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-27-5:High Priority - - From initial inspection : High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-17: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended** - From follow-up inspection 2025-04-22: Admin Complaint
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes. Warning - From follow-up inspection 2024-12-17: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended** - From follow-up inspection 2025-04-22: Admin Complaint
Food safety inspection conducted on 4/22/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 2/17/2025
High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-27-5:High Priority - - From initial inspection : High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-17: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes. Warning - From follow-up inspection 2024-12-17: **Time Extended** - From follow-up inspection 2025-02-17: **Time Extended**
Food safety inspection conducted on 2/17/2025 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03G-19-5:Intermediate - - From initial inspection : Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer which lack continuous electronic monitoring for temperature. Warning - From follow-up inspection 2024-12-17: **Time Extended**
- 03G-09-5:Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer lacking label with date and time packaged. Warning - From follow-up inspection 2024-12-17: **Time Extended**
- 02C-06-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk in freezer cooked chicken and sauces which have been repackaged into single service containers without tracking time frozen, date of prep and how much time remains before item must be discarded. Warning - From follow-up inspection 2024-12-17: **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 12/17/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-27-5:High Priority - - From initial inspection : High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state. **Corrective Action Taken** Warning - From follow-up inspection 2024-12-17: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes. Warning - From follow-up inspection 2024-12-17: **Time Extended**
- 02C-04-5:Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Warning - From follow-up inspection 2024-12-17: **Time Extended**
Food safety inspection conducted on 12/17/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 12/16/2024
High Priority
4
Intermediate
2
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles around vent in dry storage room. Warning
- 03G-27-5:High Priority - Cook-chill or sous vide reduced oxygen packaged food cooled to and held cold at 41 degrees Fahrenheit or below held for more than 7 days from time packaged. Observed chicken marinade with production date of 12-02-2024; Sonora Rice with production date of 11-29-2024; Mexican Red Rice with production date of 11-27-2024. Observed invoice stating products were received today 12-16-24. Educated operator on proper date marking and procedures when removing from freezer or frozen state. **Corrective Action Taken** Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live cockroach on wall in kitchen. Operator killed cockroach. Warning
- 01B-02-5:High Priority - 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. Observed 72 bottles of salsa at 53F - Cold holding. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed 72 bottles of salsa at 53F - Cold holding. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed no plan submitted for cook chill processes. Warning
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Warning
Food safety inspection conducted on 12/16/2024 revealed 7 total violations (4 high priority, 2 intermediate, 1 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair in kitchen area near dishwashing machine. Repeat Violation Warning - From follow-up inspection 2024-06-06: **Time Extended**
Food safety inspection conducted on 6/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 6/4/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in kitchen area near dishwashing machine. Repeat Violation Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler across from deep frier. Repeat Violation Warning
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed 2 dented cans of Ripe Olive Sliced. The manager is sending cans back for replacement. **Corrective Action Taken** Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 1 live roach in kitchen above steam table across from cook line. Warning
- 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed salsa in walk-in cooler cooked chill process held more than 48 hours. The Manager verified when cooked chilled process was completed and corrected the date to 6/3/2024. **Corrective Action Taken** Repeat Violation Warning
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
Food safety inspection conducted on 6/4/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed damaged floor tiles around fryer in kitchen. Warning - From follow-up inspection 2023-12-06: **Time Extended** - From follow-up inspection 2024-03-11: Observed tiles as broken. **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses and stores cook-chill products produced at their commissary location (CATR 4605507). Repeat Violation Warning - From follow-up inspection 2023-12-06: **Time Extended** - From follow-up inspection 2024-03-11: Observed no Haccp plan on file or submitted to the Special Processes coordinator. Admin Complaint
Food safety inspection conducted on 3/11/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
4
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelf on cook line where cast iron style pans are stored. Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed broken floor tiles on cook line. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in white reach in freezer unit by dry storage. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on reach in cooler in corner of cook-line by grill. Warning
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in cooler on cook-line directly across from fryers. Warning
- 03G-19-5:Intermediate - Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer which lack continuous electronic monitoring for temperature. Warning
- 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. Observed Salsas with fresh tomatoes, beans, pork, and chicken which are produced in the commissary facility under a cook chill process, in walk in cooler and walk in freezer lacking label with date and time packaged. Warning
- 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in walk in freezer cooked chicken and sauces which have been repackaged into single service containers without tracking time frozen, date of prep and how much time remains before item must be discarded. Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed 2 unlabeled spray bottles in dry storage in chemical shelf. Warning
Food safety inspection conducted on 3/11/2024 revealed 9 total violations (0 high priority, 4 intermediate, 5 basic).
Inspection on 12/6/2023
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed damaged floor tiles around fryer in kitchen. Warning - From follow-up inspection 2023-12-06: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses and stores cook-chill products produced at their commissary location (CATR 4605507). Repeat Violation Warning - From follow-up inspection 2023-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2023 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 11/28/2023
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice bin on soda fountain as soiled. Repeat Violation Warning
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed damaged floor tiles around fryer in kitchen. Warning
- 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. Observed dish machine at 0ppm chlorine. Operator directed employee to set up 3 compartment sink and called for machine repair. Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in salsa bar salsa (43F - Cold Holding); pico de gallo (47F - Cold Holding). Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment uses and stores cook-chill products produced at their commissary location (CATR 4605507). Repeat Violation Warning
Food safety inspection conducted on 11/28/2023 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).