THE SAUCY MEATBALL
Commerce Lakes Drive
Fort Myers, Florida, 33913
Arborwood Preserve
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/29/2025
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling near cookmlone in kitchen.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable on salad station.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach-in coolers by pizza oven soiled.
- 08B-12-5:Basic - Stored food not covered. In walk-in cooler uncover tomatoes sauce, soups. Operator covered the foods. **Corrected On-Site**
- 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
- 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 dishwasher switch from washing dirty plates to stacking clean plates, no glove change or handwash. Spoke with operator regarding proper, operator had employee remove gloves and properly wash hands before returning to work. **Corrective Action Taken**
- 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 employee touch fully cooked pizza for service with bare hands. Spoke with operator regarding proper glove use. Operator donned glove to continue serving cooked pizza. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sanitizer bucket (Quaternary 500+ppm) on cook line. Operator discarded bucket. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes in handwash sink by offices. Operator cleared the sink. **Corrected On-Site** **Repeat Violation**
- 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. Time mark on pizza slices for discarded after 4 hours, no written plan. Provided operator with time as a public health control plan, operator filled out at time of inspection. **Corrected On-Site**
Food safety inspection conducted on 1/29/2025 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 9/18/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 9/16/2024
High Priority
8
Intermediate
2
Basic
5
Total
15
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. **Repeat Violation** **Warning**
- 16-21-4:Basic - Accumulation of debris on top of warewashing machine. **Repeat Violation** **Warning**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In pizza prep station and coolers, employee food mixed with food for customers. **Warning**
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on soiled top of pizza oven. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of soda machine and gaskets to salad cooler soiled. **Warning**
- 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 sauce (68F - Cooling) for 8 hours per operator. **Warning**
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Cans artichokes and olives heavily dented in dry storage shed. **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. Dishwasher (Chlorine 0ppm) in main kitchen and bar after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 100ppm. **Corrective Action Taken** **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. On cook line observed bread rolls in plastic garbage bag. **Warning**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw chicken over raw beef meatballs. Operator rearranged foods for proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 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. Pizza reach-in cooler: mozzarella (47F - Cold Holding); cooked chicken (49F - Cold Holding); cooked meatballs (49F - Cold Holding); ricotta (46F - Cold Holding); ham (50F - Cold Holding); cooked peppers (49F - Cold Holding); cut tomatoes (51F - Cold Holding); mozzarella (47F - Cold Holding) stored overnight per operator. Also 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 sauce (68F - Cooling) for 8 hours per operator. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach-in cooler: mozzarella (47F - Cold Holding); cooked chicken (49F - Cold Holding); cooked meatballs (49F - Cold Holding); ricotta (46F - Cold Holding); ham (50F - Cold Holding); cooked peppers (49F - Cold Holding); cut tomatoes (51F - Cold Holding); mozzarella (47F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle chemicals in glass door reach-in cooler by office with food. 2 bottles on prep table over food by pizza oven. Operator moved all items. **Corrected On-Site** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At bar used to dump ice. Pot in handwash sink on cook line. Operator cleared sinks for proper use. **Corrected On-Site** **Warning**
Food safety inspection conducted on 9/16/2024 revealed 15 total violations (8 high priority, 2 intermediate, 5 basic).