DirtyFLRestaurant Inspection Data

SAN MATTEO ITALIAN RESTAURANT AND BAR

Health inspection records show SAN MATTEO ITALIAN RESTAURANT AND BAR in FORT MYERS has 7 inspections with a food safety rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

19810 VILLAGE CENTER DR UNIT 145A

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 10921244

Met Inspection Standards

3 high, 2 int, 2 basic

  • 36-24-5:Basic - Hole in or other damage to wall over back exit in kitchen.
  • 25-05-4:Basic - Single-service articles improperly stored. Coffee filters uncovered under coffee station. Operator placed in bag. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line reach-in cooler across from fryers, raw chicken and raw veal over ready-to-eat mayonnaise, sauces. Operator rearranged for proper food protection. Corrected On-Site
  • 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. On cook line counter butter (75F - Cold Holding) per operator for 1 hour tonight, reused from 4 to 5 hours at room temperature from previous night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter butter (75F - Cold Holding) per operator for 1 hour tonight, reused from 4 to 5 hours at room temperature from previous night.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler Alfredo sauce cooling in large, covered, plastic container. Spoke with operator regarding options, operator had employee place in ice, uncovered, to promote better cooling. **Corrective Action Taken** Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Entrance to cook line near ice machine handwash sink used to dump ice.

3/24/2025· 11mo ago

Visit ID: 10804675

Met Inspection Standards

1 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several colored cut boards heavily grooved by ice machine in kitchen. Warning - From follow-up inspection 2025-03-24: **Time Extended**

3/21/2025· 11mo ago

Visit ID: 10801189

Follow-up Inspection Required

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the soda lines in the ice machines in bar. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Several colored cut boards heavily grooved by ice machine in kitchen. Warning
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in rack by dish room. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler in salad station. 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.in cook line left large reach-in cooler, cooked beef in sauce (51F - Cold Holding); housemade tomato sauce (48F - Cold Holding); cooked ground beef tomatoes sauce (50F - Cold Holding); cooked assorted pastas (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked rice (52F - Cold Holding); raw fish (54F - Cold Holding); cream (48F - Cold Holding); raw chicken (52F - Cold Holding); assorted cooked vegetables (55F - 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.in cook line left large reach-in cooler, cooked beef in sauce (51F - Cold Holding); housemade tomato sauce (48F - Cold Holding); cooked ground beef tomatoes sauce (50F - Cold Holding); cooked assorted pastas (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked rice (52F - Cold Holding); raw fish (54F - Cold Holding); cream (48F - Cold Holding); raw chicken (52F - Cold Holding); assorted cooked vegetables (55F - Cold Holding) stored overnight per operator. Warning
  • 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 observed multiple foods cooling in densely packed, large, plastic, covered containers. Spoke with operator regarding better cooling techniques and provided handout. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

11/12/2024· 1y 4mo ago

Visit ID: 8846178

Met Inspection Standards

1 high, 2 int, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Uncovered coffee filters under coffee station.
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple Sink (Quaternary 500+ppm). Operator diluted to 350ppm. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles in bar. Operator began cleaning both. **Corrective Action Taken**
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Operator only able to provide photocopies.

7/31/2024· 1y 7mo ago

Visit ID: 8735239

Met Inspection Standards

1 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Observed door handle to double door reach in freezer missing plastic cover exposed stainless steel is very sharp.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloth on the side of the hand wash sink at wait station not stored in sanitizing solution.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink next to beverage dispenser in wait station.

1/29/2024· 2y 1mo ago

Visit ID: 8537370

Met Inspection Standards

2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup of black mold like substance in ice machine.
  • 24-14-4:Basic - Clean utensils stored between equipment and wall. Observed knives between refrigerator and wall.
  • 29-08-4:Basic - Plumbing system in disrepair. Observed leaking pipes at hand wash sink on left side of cookline.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced towels. Corrected On-Site
  • 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. Observed pasta and lasagna prepared over 24 hours in advance in walk in cooler not date marked.

10/26/2023· 2y 4mo ago

Visit ID: 8357049

Met Inspection Standards

2 int, 2 basic

  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in servers station sitting on grate soiled with soda syrup.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster, emailed operator form HR 5030-105. **Corrective Action Taken**
  • 11-27-4:Intermediate - 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. Observed no cleanup handout at time of inspection, emailed operator form HR 5030-104. **Corrective Action Taken**
  • 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. Observed no employee reporting forms at time of inspection, emailed operator form HR 5030-103. **Corrective Action Taken**