El Acajutla Restaurant
Last inspected: Apr 3, 2026
95
Score
The health department has logged 11 inspections at El Acajutla Restaurant, the earliest from 2022. El Acajutla Restaurant was last inspected on Apr 3, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Among Fort Myers restaurants, the typical score is 80; El Acajutla Restaurant is comfortably above that bar. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2026-04-03: **Time Extended**
33-16-4
95
Apr 1, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomatoes (58F - Cold Holding); cut leafy greens (53F - Cold Holding); cut cabbage slaw (51F - Cold Holding; raw tilapia (48F - Cold Holding) in reach in coolers at end of cook line. The items were prepared today and have been in cooler for less than 2 hours. The operator iced down each item to bring to temperature and is contacting technician. Observed cooked pork (47F - Cold Holding); cooked rice (47F - Cold Holding); in reach in cooler at end of cook line, operator states they were made day prior and discarded. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed sugar and flour mixtures stored in non-food grade plastic bins. **Warning**
14-15-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked pork (47F - Cold Holding); cooked rice (47F - Cold Holding); in reach in cooler at end of cook line, operator states they were made day prior and discarded. **Corrected On-Site** **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed silverware in handwash sink near dishmachine. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. The operator replaced a paper towels. **Corrected On-Site** **Warning**
31B-02-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Old labels stuck to food containers after cleaning. Observed old label for chicken on container that currently had pork. **Warning**
16-46-4
Basic - Old food stuck to clean dishware/utensils. Mandolins hanging up with food debris. Operator placed in wash. **Corrected On-Site** **Warning**
16-48-4
Basic - Standing water in bottom of reach-in-cooler at end of cook line. **Warning**
29-49-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils on cook line stored in standing water 119F. The operator replaced water and turned heat up. **Corrective Action Taken** **Warning**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed the tongs. **Corrected On-Site** **Warning**
10-20-4
Basic - Equipment and utensils not rinsed between washing and sanitizing. Observed 3 compartment sink wash/sanitize/rinse. Educated operator on proper order of wash/rinse/sanitize. **Warning**
16-16-4
Basic - Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. The operator removed the phone from prep area. **Corrected On-Site** **Warning**
40-06-5
35
Dec 18, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed beans cooling inside too deep buckets.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed handwash sink in dishwash area blocked by container of soiled containers.
31A-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator changed water and turned up heat element. **Corrective Action Taken**
10-07-4
78
Feb 11, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked pork in walk in cooler. Operator moved items for proper storage. **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle broom and trash can then change gloves without washing hands.
12A-07-5
Basic - Floor tiles missing and/or in disrepair. Observed damage to floor in main kitchen near fryers.
36-17-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Observed ice buildup hood filters missing in main kitchen. Operator replaced filters. **Corrected On-Site**
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed tongs knives stored between prep table and cooler at bar area. Operator moved items moved items for proper storage. **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of roll top reach in cooler in main kitchen.
29-49-6
61
Aug 23, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler chicken (49F - Cold Holding); salsa (47F - Cold Holding); pupusa filling (51F - Cold Holding). **Warning** - From follow-up inspection 2024-08-23: Observed in walk in cooler: chicken 44F cold holding; diced tomatoes 41F - cold holding; salsa 43F - cold holding; ambient air 39F - cold holding. **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beans in cooler at 73F after cooling overnight. See stop sale. **Warning** - From follow-up inspection 2024-08-23: Observed cooked beans (dated 08/22) at 58F after cooling in cooler overnight. **Admin Complaint**
03D-01-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
14-17-4
70
Aug 22, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler chicken (49F - Cold Holding); salsa (47F - Cold Holding); pupusa filling (51F - Cold Holding). **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed beans in cooler at 73F after cooling overnight. See stop sale. **Warning**
03D-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl used as a scoop in bulk flour bin in kitchen. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling vent in prep room. **Warning**
36-34-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
64
Feb 28, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed eggs on shelf next to stove at 85F. Observed operator voluntarily dispose of eggs. Observe cheese on counter at cook line 67F. Observed operator voluntarily dispose of cheese.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed eggs on shelf next to stove at 85F. Observed operator voluntarily dispose of eggs. **Corrected On-Site**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observe cheese on counter at cook line 67F. Observed operator voluntarily dispose of cheese. **Corrected On-Site**
03A-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked yuca, pico de gallo, assorted tamales and marinated meats in reach-in cooler and Walk-in cooler all prepared onsite more then 24 hours prior as per employee statement not date marked
02C-02-5
Basic - Bowl with no handle used to dispense flour from bin at back prep table.
14-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor soiled/has accumulation of debris throughout kitchen.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door handles soiled, gaskets on reach-in cooler soiled, bottom of reach-in cooler soiled.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
39
Jul 31, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed torn gasket on 2 door stainless steel reach in cooler by fryers. **Warning** - From follow-up inspection 2023-07-31: Observed gasket as torn. **Time Extended**
14-11-5
95
Jul 27, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately 7 small flying insects on outside of bulk containers in room with dish machine. **Warning**
35A-02-6
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. Observed no written health acknowledgment available. Provided Operator with emails and printouts. **Corrective Action Taken** **Warning**
11-26-1
Basic - Equipment in poor repair. Observed torn gasket on 2 door stainless steel reach in cooler by fryers. **Warning**
14-11-5
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in bottom of reach in cooler with salsas. Operator cleaned and sanitized area. **Corrected On-Site** **Warning**
29-49-6
70
Feb 14, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2023-02-14: **Time Extended**
14-33-4
95
Sep 21, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
70
Frequently Asked Questions
When was El Acajutla Restaurant last inspected?
The most recent health inspection at El Acajutla Restaurant on file is from Apr 3, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Acajutla Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at El Acajutla Restaurant.
How does El Acajutla Restaurant compare to other restaurants in Fort Myers?
El Acajutla Restaurant most recently scored 95 out of 100, which is higher than the Fort Myers average of 80.
Has El Acajutla Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Acajutla Restaurant have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at El Acajutla Restaurant 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 El Acajutla Restaurant inspected?
Based on the inspection history on file, El Acajutla Restaurant is inspected around three times per year on average.
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