IGUANA MIA OF FT MYERS
4329 S CLEVELAND AVE
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 4 health inspection reports
All Inspection Reports
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).