Matt's Red Hots
Last inspected: Jan 28, 2026
55
Score
Across the available record, Matt's Red Hots has 12 inspections on file, the first dated 2022. The most recent visit was on Jan 28, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly three violations before.
The pattern that stands out is “floor soiled/has accumulation”, which has been cited five times.
By comparison, the average Fort Myers facility scores 80, putting Matt's Red Hots on the weaker side. The record is unremarkable in either direction.
12
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
55
Oct 1, 2025
Routine - Food
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Sep 30, 2025
Routine - Food
1 critical violation. 11 minor violations.
View 12 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches crawling on floor in unused walk in freezer. **Warning**
35A-05-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Dead roaches on premises. Observed 7 dead roaches on floor in unused walk in freezer. Educated operator on maintaining good pest control. **Repeat Violation** **Warning**
35A-03-4
Basic - Drain cover(s) missing under table near front grill. **Warning**
29-18-4
Basic - Floor area(s) covered with standing water. Front service area and dishwash area. **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris/grease underneath front grill and equipment at front service area. Observed buildup of debris on floor underneath shelving in unused walk in freezer. **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bags of onions stored on floor in walk in cooler. **Warning**
08B-47-4
Basic - Grease on the ground and/or pad around grease receptacle. **Warning**
33-20-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front service reach in cooler. **Warning**
22-16-4
Basic - Stored food not covered. Blanched french fries and onion rings in walk in cooler. **Warning**
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Educated operator on having smooth and easily cleanable floors. **Repeat Violation** **Warning**
36-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
50
Jan 10, 2025
Complaint Full
No violations found.
100
Jan 9, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 49F cold hold, raw hamburger 50F cold hold less than 4 hours in Walk in cooler. Operator turned down reach in cooler. Note: establishment just received delivery per operator **Corrective Action Taken** **Warning**
03A-02-5
Basic - Dead roaches on premises. Observed 1 dead roach on floor underneath hand wash sink in dishwash area. Operator discarded roach. **Corrected On-Site** **Warning**
35A-03-4
Basic - Drain cover(s) missing on floor underneath table across from three compartment sink. **Warning**
29-18-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook. **Warning**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris on wooden table underneath French fry cutter. **Warning**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Educated operator on having smooth and easily cleanable floors. **Repeat Violation** **Warning**
36-02-5
67
Nov 25, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
86
Sep 3, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hot dogs 45F cold hold less than 4 hours. Observed Milk 44F cold hold, cream 46F cold hold, butter 48F cold hold less than 4 hours. Operator turned down coolers. **Corrective Action Taken**
03A-02-5
Basic - Floor soiled/has accumulation of debris underneath shelving in unused walk in freezer. Educated operator on importance of keeping unused equipment clean. Observed buildup of grease on floor under fryers. **Repeat Violation**
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Educated operator on having smooth and easily cleanable floors. **Repeat Violation**
36-02-5
70
Dec 6, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical. **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sauteed onions and peppers 85F less than 1 hour. Operator reheated peppers and onions to 165F and then hot held in double boiler at 135F. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, grease on French fry cutter.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front service hand wash sink. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Floor soiled/has accumulation of debris underneath shelving in unused walk in freezer.
36-73-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area. Educated operator on having smooth and easily cleanable floors. **Repeat Violation**
36-02-5
45
Aug 24, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
58
Mar 7, 2023
Complaint Full
2 critical violations. 5 major violations. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Hot dogs 50F cold hood, American cheese 49F cold hold less than 4 hours in drawer reach in coolers at cook line. Observed Butter 50F cold hold, Milk 49F cold hold less than 4 hours. Bag put on top of time/temperature control for safety foods at cook line. Operator move time/temperature control for safety foods to working walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored by ice cream freezers. Operator removed chemical. **Corrected On-Site**
41-10-4
Intermediate - Spray bottle containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
53A-17-1
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to ice machine and hand wash sink in dishwash area. Operator placed paper towels at hand wash sink. **Corrected On-Site**
31B-02-4
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.
11-26-1
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Dead roaches on premises. Observed 1 dead roach on floor between ice cream reach in freezers. Observed 1 dead roach on floor in front of fryer. Operator discarded roaches. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of thick debris/grease underneath soda syrup boxes, equipment, and cooking equipment.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed buckets of French fries stored on floor in walk in cooler.
08B-47-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Ice buildup in ice cream reach-in freezer. **Repeat Violation**
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease around outside mop sink.
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken.
32-17-4
Basic - Standing water or very slow draining water in mop sink.
29-20-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing, and kitchen area.
36-02-5
26
Jan 9, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Aug 11, 2022
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Water pressure lacking at fixtures that require the use of water. Observed low hot water pressure at hand wash sink in restroom.
27-17-4
Basic - Accumulation of gray-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Floor area in dishwash area covered with standing water.
36-22-4
Basic - Floor soiled/has accumulation of debris/grease underneath fryers.
36-73-4
Basic - Grease on the ground and/or pad around grease receptacle and mop sink. **Repeat Violation**
33-20-4
Basic - Ice scoop handle in contact with ice. Operator placed ice scoop in container. **Corrected On-Site**
10-08-5
Basic - Water leaking from pipe underneath three compartment sink.
29-11-4
64
Frequently Asked Questions
When was Matt's Red Hots last inspected?
The most recent health inspection at Matt's Red Hots on file is from Jan 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Matt's Red Hots?
Across the inspection record, “floor soiled/has accumulation” has been cited five times, more than any other issue at Matt's Red Hots.
How does Matt's Red Hots compare to other restaurants in Fort Myers?
Matt's Red Hots most recently scored 55 out of 100, which is lower than the Fort Myers average of 80.
Has Matt's Red Hots' inspection record improved over time?
No. Recent inspections at Matt's Red Hots have averaged around seven violations per visit, up from roughly three earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Matt's Red Hots 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 Matt's Red Hots inspected?
Based on the inspection history on file, Matt's Red Hots is inspected around three times per year on average.
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