Cava
Last inspected: Feb 25, 2026
78
Score
Cava has been inspected 13 times since 2023. The most recent visit was on Feb 25, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around one violation to closer to three violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing five times across the record.
Cava scores about where you'd expect for a Fort Myers restaurant. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed falafel 120F hot hold less than 4 hours. Educated operator on importance of maintaining 135F or above. Operator placed lids on foods. Rechecked temperature at 178F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Hole in or other damage to wall underneath handwash sink near ice machine.
36-24-5
78
Sep 19, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter cooked chicken (124F - Hot Holding); cooked beef (120F - Hot Holding); (120F - Hot Holding); cooked vegetables (129F - Hot Holding); cooked chickpeas falafel (111F - Hot Holding); per operator made 30 minutes ago. Operator added time marking for 4 hour discard. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-09-19: At front counter cooked chicken (101F - Hot Holding); cooked beef (98F - Hot Holding); cooked vegetables (103F - Hot Holding); cooked chickpeas falafel (103 - Hot Holding); per shift manager Dawn made 1 hour and 30 minutes ago. Technician arrived to service hot well at time of inspection. **Admin Complaint**
03B-01-6
86
Sep 11, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
45
Apr 1, 2025
Complaint Partial
No violations found.
100
Sep 11, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line counter across from prop sink, opened commercially processed cooked vegetables broth (72F - Cold Holding) per operator opened 3 hours 20 minutes ago. Oper placed in nearby ice bath for rapid cooling. Discussed with operator options for holding foods cold or by time if opened when commercially processed. **Corrective Action Taken**
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Above triple sink, heavily grooved, soiled cutting board observed. Operator discarded the cutting board. **Corrected On-Site**
14-09-4
82
Jul 30, 2024
Routine - Food
No violations found.
100
Jul 26, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front service line left side drop in cooler: cooked eggplant dip (51F - Cold Holding); feta with jalapenos (45F - Cold Holding) for 2 hours per operator. Discussed with operator using time as a public health control as an option to store displayed in use potentially hazardous foods. **Admin Complaint**
03A-02-5
Basic - Carbon dioxide/helium tanks not adequately secured by mop sink. **Warning**
51-11-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in front line open salad cooler two sets of tongs with handles in direct contact with greens. **Warning**
10-06-5
78
Mar 20, 2024
Complaint Full
No violations found.
100
Mar 19, 2024
Complaint Full
3 critical violations.
View 3 violations
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) after running three times. Operator instructed employees to use triple sink already set up 400ppm quaternary to sanitize. By end of inspection operator was able to correct to 50pm chlorine. **Corrected On-Site** **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Larger reach-in cooler left side prep area:; cooked chickpeas hummus (46F - Cold Holding); cut tomatoes (47F - Cold Holding); cooked pickled onions (46F - Cold Holding); cooked corn (45F - Cold Holding); cut tomatoes with cucumber (47F - Cold Holding) for 30 minutes per operator. Spoke with operator about monitoring temperatures to ensure proper cold holding occurs. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table left side prep area:; cooked chicken middle bottom (125F - Hot Holding); cooked chicken middle (107F - Hot Holding) per operator for 30 minutes. Spoke with operator about using lids, filling containers less, monitoring temperatures. **Repeat Violation** **Admin Complaint**
03B-01-6
64
Feb 19, 2024
Complaint Full
1 critical violation. 1 major 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. Two way splitter added, missing one vacuum breaker. **Warning** - From follow-up inspection 2024-02-16: **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Certification missing trainer certification number and expiration date. **Warning** - From follow-up inspection 2024-02-16: **Time Extended** - From follow-up inspection 2024-02-19: **Time Extended**
53B-10-4
78
Feb 16, 2024
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding drop in coolers front line:; cooked chickpeas hummus (47F - Cold Holding); cooked egg plant (45F - Cold Holding); cooked onion pickles (44F - Cold Holding); cut tomatoes (46F - Cold Holding) per operator for 2 hours. Clear lettuce display reach-in cooler :; cooked rice (47F - Cold Holding); cut lettuce (50F - Cold Holding) for 2 hours per operator. Provided operator with time as a public health control form and explained proper use. **Warning** - From follow-up inspection 2024-02-16: Cold holding drop in coolers front line:; cooked chickpeas hummus (48F - Cold Holding); cooked egg plant (45F - Cold Holding) feta (45F - Cold Holding) per operator for 25 minutes. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet prep line:; cooked chicken bottom left (125F - Hot Holding); cooked chicken bottom middle (119F - Hot Holding) for 90 minutes per operator. Operator removed chicken to grill for rapid reheating. In 5 minutes, new temperature reached 188F. round black hot holding wells on front line:; cooked chicken (111F - Hot Holding); cooked sweet potatoes (93F - Hot Holding); cooked chickpeas falafel (98F - Hot Holding) per operator placed in hot holding for one hour. Operator reheated all items on grill rapidly, measured temperature all 165F or above. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-16: Hot holding cabinet prep line:; cooked chicken (125F - Hot Holding); cooked rice (113F - Hot Holding) for 45 minutes per operator. round black hot holding wells on front line:; cooked chicken (123F - Hot Holding)for 20 minutes per operator. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker. **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. Certification missing trainer certification number and expiration date. **Warning** - From follow-up inspection 2024-02-16: **Time Extended**
53B-10-4
58
Feb 14, 2024
Complaint Full
3 critical violations. 1 major violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding drop in coolers front line:; cooked chickpeas hummus (47F - Cold Holding); cooked egg plant (45F - Cold Holding); cooked onion pickles (44F - Cold Holding); cut tomatoes (46F - Cold Holding) per operator for 2 hours. Clear lettuce display reach-in cooler :; cooked rice (47F - Cold Holding); cut lettuce (50F - Cold Holding) for 2 hours per operator. Provided operator with time as a public health control form and explained proper use. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet prep line:; cooked chicken bottom left (125F - Hot Holding); cooked chicken bottom middle (119F - Hot Holding) for 90 minutes per operator. Operator removed chicken to grill for rapid reheating. In 5 minutes, new temperature reached 188F. round black hot holding wells on front line:; cooked chicken (111F - Hot Holding); cooked sweet potatoes (93F - Hot Holding); cooked chickpeas falafel (98F - Hot Holding) per operator placed in hot holding for one hour. Operator reheated all items on grill rapidly, measured temperature all 165F or above. **Corrected On-Site** **Warning**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Two way splitter added, missing one vacuum breaker. **Warning**
29-42-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Certification missing trainer certification number and expiration date. **Warning**
53B-10-4
58
Jul 13, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing signs missing from all hand sinks.
31B-04-4
95
Frequently Asked Questions
When was Cava last inspected?
The most recent health inspection at Cava on file is from Feb 25, 2026. The public record contains 13 inspections in total.
What is the most common violation at Cava?
Across the inspection record, “time/temperature control for safety food” has been cited five times, more than any other issue at Cava.
How does Cava compare to other restaurants in Fort Myers?
Cava most recently scored 78 out of 100, which is about the same as the Fort Myers average of 80.
Has Cava's inspection record improved over time?
No. Recent inspections at Cava have averaged around three violations per visit, up from roughly one earlier in the record.
What does a low risk rating mean?
A low risk rating at Cava means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cava inspected?
Based on the inspection history on file, Cava is inspected around five times per year on average.
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