Coste Island Cuisine
Last inspected: Apr 2, 2026
67
Score
Coste Island Cuisine has been inspected 10 times since 2023. Inspectors last stopped by on Apr 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around four violations each.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing two times across the record.
Coste Island Cuisine's latest score of 67 falls below the Fort Myers Beach average of 82. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
3
Major latest
2
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink behind bar is being used as a dump sink. Discussed with operator "for hand washing only" **Corrective Action Taken**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar service well soda nozzle has a mold like substance inside.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In True reach in cooler. Observed operator correct violations in order to meet inspection standards. **Corrected On-Site**
08B-49-4
67
Oct 2, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at end of cooks line and hand sink behind bar being used as a dump sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared Ahi Tune Crisps not designated on menu as raw. Operator is having hostess place asterisk on menus **Corrected On-Site**
02B-01-5
Basic - Cloth used as a food-contact surface. Wiping clothing used underneath tomatoes in walk in cooler. Operator replaced with parchment paper **Corrected On-Site**
21-05-5
78
Feb 14, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
78
Aug 5, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibb located behind downstairs bar has no vacuum breaker **Warning** - From follow-up inspection 2024-08-05: No vacuum breaker present **Time Extended**
29-34-4
86
Jul 29, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
39
Mar 11, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Dented/rusted cans present. See stop sale. Two number 10 cans of pizza sauce on rack with deeply dented rims.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in reach in cooler above ready to eat lettuce. Operator moved shrimp to proper storage. **Corrected On-Site**
08A-05-6
Basic - Soiled dry wiping cloth in use. On cooks line. Operator removed **Corrected On-Site**
21-10-4
70
Oct 17, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at ice machines blocked with two buckets. Operator removed buckets. **Corrected On-Site**
31A-09-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand sink on wall between prep area and cooks line.
31B-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle at server station in dining room.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cup without handle used as scoop in cooked shrimp inside reach in cooler. Operator removed the cup
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging in handle of Vulcan oven. Operator removed. **Corrected On-Site**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water inside reach in cooler. Operator removed drink. Repeat from 01-23-2023 **Corrected On-Site** **Repeat Violation**
12B-13-4
64
Jun 20, 2023
Complaint Full
1 minor violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
95
Jun 15, 2023
Complaint Full
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Nonfood-grade bags used in direct contact with food. Non food grade bag used filled with ice used to hold shrimp cold. Non food grade bag in direct contact with raw shrimp. Operator removed bag **Corrected On-Site** **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cooks line we're 6 premade Cuban sandwiches containing sliced roasted pork (47 F - Cold Holding); ; sliced deli ham (47 F - Cold Holding). Sandwiched were dated marked Sunday and per operator held on cooks line overnight. mozzarella sticks (44 F - Cold Holding) coconut shrimp (45 F - Cold Holding) in reach in cooler. Per operator food had been stored inside cooler overnight **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line we're 6 premade Cuban sandwiches containing sliced roasted pork (47 F - Cold Holding); ; sliced deli ham (47 F - Cold Holding). Sandwiched were dated marked Sunday and per operator held on cooks line overnight. mozzarella sticks (44 F - Cold Holding) coconut shrimp (45 F - Cold Holding) in reach in cooler. Per operator food had been stored inside cooler overnight **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap available at hand sink next to ice machines and no soap at hand sink next to ice tea dispenser Operator refills soap dispensers **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to dump sink by coffee machine. Operator discarded spray bottle. **Warning**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on door handle of Vulcan convection oven. Operator removed tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine has a mold like substance on ice shut. **Warning**
22-20-5
47
Jan 23, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
55
Frequently Asked Questions
When was Coste Island Cuisine last inspected?
The most recent health inspection at Coste Island Cuisine on file is from Apr 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Coste Island Cuisine?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited two times, more than any other issue at Coste Island Cuisine.
How does Coste Island Cuisine compare to other restaurants in Fort Myers Beach?
Coste Island Cuisine most recently scored 67 out of 100, which is lower than the Fort Myers Beach average of 82.
Has Coste Island Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Coste Island Cuisine have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Coste Island Cuisine 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 Coste Island Cuisine inspected?
Based on the inspection history on file, Coste Island Cuisine is inspected around three times per year on average.
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