DirtyFLRestaurant Inspection Data

LITTLE SICILY

With 7 inspections documented, LITTLE SICILY maintains a 2.4/5 food safety rating in FORT MYERS. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 7 reports on file

5611 SIX MILE COMMERCIAL CT #3

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13535882

Met Inspection Standards

2 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour containers.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Front service area. Operator labeled bottle. Corrected On-Site

9/30/2025· 5mo ago

Visit ID: 10894959

Met Inspection Standards

3 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on shelving above steam well in kitchen.
  • 21-44-1:Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. In front pizza service area, stored with clean glassware and to go containers. Operator removed. Corrected On-Site

11/22/2024· 1y 3mo ago

Visit ID: 8855642

Met Inspection Standards

3 high, 3 int, 1 basic

  • 08B-38-4:Basic - Food stored on floor. Soda bottles and oil stored on floor in dry storage. Operator moved off of ground. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher rinsing and drying dishware. Spoke with manager and provided dishwashing handout, operator had employee properly wash, rinse, sanitize and air dry dishes washed incorrectly. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over ready-to-eat cooked sausage, middle reach-in cooler cook line. Operator placed on bottom shelf for prop storage. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Mozzarella on pizza make table no time mark, per operator removed from refrigerator 1 hour prior to. Operator wrote time on container.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method. In pizza reach-in cooler, observed cooked chicken and cooked beef cooling in thick, plastic, covered container. Operator uncovered, spread thin for proper cooling. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade in middle of kitchen soiled with food debris.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked eggplant per operator made yesterday, no date mark in middle cook line reach-in cooler. Operator place date stickers on both. Corrected On-Site

8/9/2024· 1y 7mo ago

Visit ID: 8782110

Met Inspection Standards

4 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service. Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In spices above slicer, 6 no handle portion cups used as scoops.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in cooler and reach-in cooler under beer taps heavily soiled.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator. See stop sale.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch ready to eat pizza with bare hands when serving to table. Spoke with operator regarding glove or utensil use to avoid bare hand contact with ready to eat foods.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic garbage bags in direct contact with pizza dough. Operator removed bags and rewrapped in food grade plastic wrap. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator, in large, covered plastic container.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade attached to back prep counter.

3/5/2024· 2y ago

Visit ID: 8553554

Met Inspection Standards

2 high, 1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chute on customer self service drink machine soiled with accumulated residue.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One cook preparing food no hair restraint.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88F next to steam well. Operator discarded water. Corrected On-Site
  • 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. Employee washing dishes went from dirty to clean dishware, no handwash. Discussed with operator training for proper handwashing techniques, employee washed hands properly before returning to work. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. Shredded mozzarella on pizza make table no date mark, per operator for one hour. Operator updated the label. Repeat 11/15/2023. Corrected On-Site Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked and frozen foods refrigerated time not date tracked - cooked eggplant. Milk opened 3 days ago no date mark. Garlic in oil prepped 3 days ago no date mark. All in walk-in cooler, operator labeled all foods. Corrected On-Site

11/16/2023· 2y 3mo ago

Visit ID: 8553173

Met Inspection Standards

1 basic

  • 32-04-4:Basic - - From initial inspection : Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning - From follow-up inspection 2023-11-16: **Time Extended**

11/15/2023· 2y 3mo ago

Visit ID: 8381258

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 32-04-4:Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with accumulation of grease. Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Approximately 6 plastic to-go bags used to store portioned chicken wings in reach-in freezer next to walk-in cooler. 6 bags of wings in walk-in cooler. Discussed alternative storage options with owner. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator. Warning
  • 11-26-1:Intermediate - 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. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken** Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked pizza slices on front counter properly time marked, no written plan. Printed and reviewed time as a public health control form with owner. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked meatballs made yesterday per operator no date mark. Warning