Nardette Take Out Restaurant
Last inspected: Apr 21, 2026
64
Score
Going back to 2022, Nardette Take Out Restaurant has eight inspections in the public record. The most recent report on file is from Apr 21, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
Looking across the full record, “ice buildup in reach-in freezer and/or walk-in freezer” is the recurring theme, flagged four times.
Restaurants in Fort Myers average 80, so Nardette Take Out Restaurant trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
3
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef not date marked at Reach in Cooler. Operator date marked the food item. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed kitchen handwash sink blocked by large containers and waste receptacle. Operator moved the items to allow clear access. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at kitchen handwash sink. Operator placed the paper towels at kitchen handwash sink. **Corrected On-Site**
31B-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in Reach in Freezer at kitchen.
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Emailed the choking sign.
51-13-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete at kitchen.
36-02-5
64
Nov 19, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle for sugar not above product. The operator relocated the scoop. **Corrected On-Site**
10-01-5
95
Mar 19, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license as of 12-01-2024. **Admin Complaint**
50-17-3
High Priority - Container of medicine improperly stored. Observed insulin pen in front reach in cooler, operator moved to staff fridge. **Corrected On-Site**
41-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer.
14-69-4
70
Dec 19, 2024
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. The operator placed paper towels at handwashing 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. Printed out Employee Reporting Form HR 5030-103 for Owner. The owner filled out form during inspection. **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed red cabbage and collar greens not date marked.
02C-02-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
58
Apr 12, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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. Email operater Employee Health Agreement
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sauces, cooked vegetables, cooked meats in reach-in cooler and reach-in-freezer prepared onsite more then 24 hours prior as per employee statement not date marked
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Single-service articles improperly stored on floor.
25-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on prep table.
12B-07-4
70
Nov 2, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over ready to eat food items in stainless steel reach in cooler. Operator moved item for proper storage. **Corrected On-Site**
08A-05-6
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in reach in freezer.
14-69-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed items thawing on counter top in kitchen.
06-01-5
78
Mar 14, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed red cabbage (49F - Cold Holding) in reach-in cooler across from front counter. The owner moved red cabbage into the reach-in cooler in kitchen. **Corrective Action Taken**
03A-02-5
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. Emailed manager DBPR Form HR 5030-104. **Corrective Action Taken**
11-27-4
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. Emailed manager DBPR Form HR 5030-103. **Corrective Action Taken**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. The owner removed water from the container. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Repeat Violation**
14-69-4
64
Nov 30, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard used to line shelves in glass front reach in cooler near front counter. Operator removed cardboard. **Corrected On-Site**
14-45-4
95
Frequently Asked Questions
When was Nardette Take Out Restaurant last inspected?
The most recent health inspection at Nardette Take Out Restaurant on file is from Apr 21, 2026. The public record contains eight inspections in total.
What is the most common violation at Nardette Take Out Restaurant?
Across the inspection record, “ice buildup in reach-in freezer and/or walk-in freezer” has been cited four times, more than any other issue at Nardette Take Out Restaurant.
How does Nardette Take Out Restaurant compare to other restaurants in Fort Myers?
Nardette Take Out Restaurant most recently scored 64 out of 100, which is lower than the Fort Myers average of 80.
Has Nardette Take Out Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Nardette Take Out Restaurant have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Nardette Take Out Restaurant 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 Nardette Take Out Restaurant inspected?
Based on the inspection history on file, Nardette Take Out Restaurant is inspected around two times per year on average.
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