THE SAUCY MEATBALL
Commerce Lakes Drive
Fort Myers, Florida, 33913
Arborwood Preserve
Lee County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
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Nearby Locations
11730 ARBORWOOD PRESERVE DR
Fort Myers, FL
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).
Inspection on 2/27/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line. Warning - From follow-up inspection 2024-02-27: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station. Warning - From follow-up inspection 2024-02-27: **Time Extended**
Food safety inspection conducted on 2/27/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 2/26/2024
High Priority
6
Intermediate
1
Basic
4
Total
11
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 by walk-in cooler. Warning
- 16-21-4:Basic - Accumulation of debris on top of warewashing machine. Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line. Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At front of house plating cooler, to go boxes not inverted, Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Operator renewed license at time of inspection. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat fruit and vegetables in boxes in walk-in cooler. Operator moved eggs to bottom shelf for proper storage. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler glass door by office cooked peppers (48F - Cold Holding); cut tomatoes (47F - Cold Holding); soft cheese (47F - Cold Holding); cooked beef meatballs (49F - Cold Holding); cooked pork sausage links (48F - Cold Holding); cooked chicken (49F - Cold Holding); ham (48F - Cold Holding); ham (49F - 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. Reach-in cooler glass door by office cooked peppers (48F - Cold Holding); cut tomatoes (47F - Cold Holding); soft cheese (47F - Cold Holding); cooked beef meatballs (49F - Cold Holding); cooked pork sausage links (48F - Cold Holding); cooked chicken (49F - Cold Holding); ham (48F - Cold Holding); ham (49F - Cold Holding) stored overnight per operator. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station. Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in salad station. Operator diluted the bucket. Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 20 unmarked tags. Warning
Food safety inspection conducted on 2/26/2024 revealed 11 total violations (6 high priority, 1 intermediate, 4 basic).
Inspection on 11/6/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/5/2023
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop breadcrumb mix in container in walk in cooler. Operator removed. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat. . Repeat from 03-20-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large Pepsi cooler used to store food.
- 21-10-4:Basic - Soiled dry wiping cloth in use. On cooks line. Operator discarded.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner.ground beef thawing in standing water at three compartment sink. Operator moved food to walk in cooler. 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. Observed employee loading dishes into the dish machine with bare hands and then remove clean dishes form machine without hand washing. Discussed with operator then need for proper hand washing. **Corrective Action Taken**
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and nose and failed to wash hands. Discussed with operator and observed proper hand washing. **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 making cold cut sandwich with bare hands. Discussed with operator and employee washed hands and place gloves on. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (64 F - Cold Holding) in three compartment sink. Per operator beef just completed thawing and was moved to walk in cooler to rapidly chill **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as a dump sink.
- 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. Recent employee's hired have not completed the reporting agreement. Provided operator with DBPR Form HR 5030-103 in English and Spanish. **Corrective Action Taken**
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 9/5/2023 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).