Little Sicily
Last inspected: Feb 11, 2026
70
Score
Public records show eight inspections at Little Sicily stretching back to 2023. Little Sicily was last inspected on Feb 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
Restaurants in Fort Myers average 80, so Little Sicily trails the local norm. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Front service area. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour containers.
02D-01-5
Basic - In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs. Operator removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife. **Corrected On-Site**
10-17-4
70
Sep 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use tongs stored on equipment door handle between uses. Operator removed. **Corrected On-Site**
10-20-4
Basic - Sanitizer spray bottle stored with food, equipment, utensils, linens, single-service, or single-use articles. In front pizza service area, stored with clean glassware and to go containers. Operator removed. **Corrected On-Site**
21-44-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on shelving above steam well in kitchen.
23-03-4
86
Nov 22, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
45
Aug 9, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 pasta sauce (50F - Cooling) overnight per operator.
01B-02-5
High Priority - Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic garbage bags in direct contact with pizza dough. Operator removed bags and rewrapped in food grade plastic wrap. **Corrected On-Site**
14-31-5
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 server touch ready to eat pizza with bare hands when serving to table. Spoke with operator regarding glove or utensil use to avoid bare hand contact with ready to eat foods.
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator. See stop sale.
03D-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator, in large, covered plastic container.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade attached to back prep counter.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in cooler and reach-in cooler under beer taps heavily soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In spices above slicer, 6 no handle portion cups used as scoops.
14-01-5
39
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
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 washing dishes went from dirty to clean dishware, no handwash. Discussed with operator training for proper handwashing techniques, employee washed hands properly before returning to work. **Corrected On-Site**
12A-13-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark. Shredded mozzarella on pizza make table no date mark, per operator for one hour. Operator updated the label. Repeat 11/15/2023. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked and frozen foods refrigerated time not date tracked - cooked eggplant. Milk opened 3 days ago no date mark. Garlic in oil prepped 3 days ago no date mark. All in walk-in cooler, operator labeled all foods. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chute on customer self service drink machine soiled with accumulated residue.
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88F next to steam well. Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook preparing food no hair restraint.
13-03-4
58
Nov 16, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2023-11-16: **Time Extended**
32-04-4
95
Nov 15, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Nonfood-grade bags used in direct contact with food. Approximately 6 plastic to-go bags used to store portioned chicken wings in reach-in freezer next to walk-in cooler. 6 bags of wings in walk-in cooler. Discussed alternative storage options with owner. **Warning**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked meatballs made yesterday per operator no date mark. **Warning**
02C-02-5
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed cooked pizza slices on front counter properly time marked, no written plan. Printed and reviewed time as a public health control form with owner. **Warning**
03F-10-5
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with accumulation of grease. **Warning**
23-03-4
43
Jun 16, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Little Sicily last inspected?
The most recent health inspection at Little Sicily on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Little Sicily?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Little Sicily.
How does Little Sicily compare to other restaurants in Fort Myers?
Little Sicily most recently scored 70 out of 100, which is lower than the Fort Myers average of 80.
Has Little Sicily's inspection record improved over time?
Results have been roughly steady. Inspections at Little Sicily have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Little Sicily 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 Little Sicily inspected?
Based on the inspection history on file, Little Sicily is inspected around three times per year on average.
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