Cantina Laredo
Last inspected: Feb 23, 2026
70
Score
Across the available record, Cantina Laredo has 12 inspections on file, the first dated 2022. Inspectors last stopped by on Feb 23, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around five violations to closer to three violations per visit over the last few inspections.
Across the inspection history, “dishmachine chlorine sanitizer not” is the issue that surfaces most often, recorded two times.
That's lower than the typical Fort Myers restaurant, which scores around 80. On the whole, the file is mixed but not concerning.
12
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 23, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
70
Nov 7, 2025
Routine - Food
4 minor violations.
View 4 violations
Hot and Cold Water Available; Adequate Pressure
FL-25
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
78
Aug 12, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water draining onto floor surface at handwashing sink near by dishmachine area. **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
29-03-4
95
Jul 31, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
47
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jul 2, 2024
Complaint Full
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
64
Jun 25, 2024
Complaint Full
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored. In walk-in cooler; raw ground beef over raw steak. Operator removed raw ground beef to bottom shelf. **Corrected On-Site** **Warning**
08A-17-6
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 00ppm. Operator called technician at time of inspection and started using triple sink. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Stored dish container on handwash sink at dishwashing area. Operator removed the dish container. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled at server station and mop sink area. Operator labeled spray bottles. **Corrected On-Site** **Warning**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at cook-line. Wet wiping cloth stored on prep area. Operator removed and placed wiping cloth in sanitizing solution. **Corrected On-Site** **Warning**
21-12-4
Basic - Single-service articles improperly stored. Single service coffee filters stored at top of coffee machine at server station. Operator removed coffee filters, and placed them in plastic bag. **Corrected On-Site** **Warning**
25-05-4
Basic - In-use utensil stored in standing water less than 135 degrees at cook-line. Operator removed the utensils. **Corrected On-Site** **Warning**
10-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. At cook line employee working with prep and cooking wearing watch. Employee removed the watch. **Corrected On-Site** **Warning**
13-07-4
Basic - Ice scoop handle in contact with ice at bar area. Operator stored ice scoop properly. Scoop handle in contact with sugar at food prep area. Operator removed the scoop. **Corrected On-Site** **Warning**
10-08-5
43
Jan 22, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter with hose attached. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling heavily soiled. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
36-34-5
82
Jan 18, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler by dishwasher area tuna poke (51F - Cold Holding); diced tomato (49F - Cold Holding); mozzarella (48F - Cold Holding). Operator stated they replaced items 2 hours before inspection started, and filled ice bags under containers. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on splitter with hose attached. **Warning**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at kitchen entrance filled with ice. Operator removed ice. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Reach-in cooler at dishwasher side shrimp and ground beef not date marked. Operator put date mark on them. **Corrected On-Site** **Warning**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line ceiling heavily soiled. **Warning**
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Three handwashing sinks have no sign. Operator provided sign and posted. **Corrected On-Site** **Warning**
31B-04-4
Basic - Single-service articles improperly stored. Single service articles boxed stored on floor at dry storage. Operator removed stored them on shelf. **Corrected On-Site** **Warning**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service plates not stored inverted. Operator stored inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Soiled floors at bar and server station. Soiled floor and walls at back of bar area by walk-in cooler. **Warning**
36-10-4
41
Sep 20, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Non-food grade paper/paper towel used as liner to store tortillas on black cloth. Operator removed the towel and replaced with deli paper. **Corrected On-Site**
14-86-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening on two containers of heavy cream inside the walk in cooler.
02C-03-5
Intermediate - Spray bottle containing toxic substance not labeled next to the ware washing station.
41-17-4
Basic - Employee eating in a food preparation or other restricted area. Observed cheese cake on top of clean glasses next to the microwave.
12B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed the knives from in between the reach in coolers. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses on the oven handle on the cook line.
10-20-4
61
Apr 7, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked pork in reach in cooler on cooks line operator moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker needed on splitter at mop sink. Repeat 11/29/2022 **Repeat Violation**
29-34-4
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. Ceviche prepared on site was date marked 3/30/2023. Per operator it was removed from freezer on that date. It has exceeded 7 days. Operator voluntarily discarded item. **Corrected On-Site**
02C-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back area behind bar was blocked by two ladders and a cart. Operator removed all items from in front of sink. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Approximately half of the employees 8 out of15 ) are expired.
53B-14-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back area behind bar have mold like substance. Operator is waiting for roof replacement from damage from Hurricane Ian **Corrective Action Taken**
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. One large and one small CO2 tanks in back area behind bar not secure. Repeat 11/29/2022 operator secured both CO2 tanks. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Accumulation of mold like substance around interior of large ice machine.
22-20-5
47
Nov 29, 2022
Routine - Food
6 critical violations. 3 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pulled chicken (124 F - Hot Holding)Per operator chicken was placed in the warmer approximately 20 minutes prior . Operator reheating chicken to 165 F **Corrective Action Taken**
03B-01-6
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 10ppm). Operator contacted company for repair. Set up Triple sink Triple Sink (Quaternary 200ppm) **Corrective Action Taken**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. 1-#10 can of tomatillo is severely dented on rim and side.
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. beef brisket(50 F - Cold Holding) Per operator beef brisket was cooked the day before and put in walk-in to cool. Stop sale issued.
03D-02-5
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 in dish room handled dirty dishes than proceeded to put away clean dishes without washing hands. Discussed with operator the importance of hand washing. **Corrective Action Taken**
12A-13-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks 7 large and 1 small in service area behind bar are not secured. Operator secured tanks. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handles of oven on cooks line
10-20-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water in floor drain in service area behind bar outside walk-in cooler.
29-19-4
35
Frequently Asked Questions
When was Cantina Laredo last inspected?
The most recent health inspection at Cantina Laredo on file is from Feb 23, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cantina Laredo?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited two times, more than any other issue at Cantina Laredo.
How does Cantina Laredo compare to other restaurants in Fort Myers?
Cantina Laredo most recently scored 70 out of 100, which is lower than the Fort Myers average of 80.
Has Cantina Laredo's inspection record improved over time?
Yes. Recent inspections at Cantina Laredo have averaged around three violations per visit, down from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cantina Laredo means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Cantina Laredo inspected?
Based on the inspection history on file, Cantina Laredo is inspected around four times per year on average.
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