Rib City
Last inspected: Apr 21, 2026
52
Score
Public records show 11 inspections at Rib City stretching back to 2023. The newest entry in the record is dated Apr 21, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
The pattern that stands out is “ceiling/ceiling tiles/vents soiled”, which has been cited five times.
That's lower than the typical Lehigh Acres restaurant, which scores around 78. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked brisket 50F cold hold less than 4 hours. Operator double panned foods with ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Green beans 127F hot hold less than 4 hours. Operator placed green beans inside oven to reheat. Rechecked temperature 185F . **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris. Can opener. Educated on cleaning can opener daily. Operator cleaned can opener. **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice scoop stored inside handwash sink next to ice machine and observed cloth stored inside handwash sink in dishwash area. Educated operator on handwash sink only. Operator removed ice scoop and cloth. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at salad prep station. Educated operator on having smooth and easily cleanable surfaces. **Repeat Violation**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Open dumpster lid on shared plaza dumpster.
33-16-4
52
Jan 26, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored over back prep table for garlic bread. Operator removed. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In left side cook line reach-in cooler under service window, hotdogs (49F - Cold Holding); cooked pork ribs (49F - Cold Holding); cooked deli beef (54F - Cold Holding); after one hour per operator. Operator removed plastic cover blocking air from cooler fan, placed foods on ice and closed ajar door to cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by garbage can, near smoker. Operator cleared. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled pm back prep table by smoker. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice scoop in handwash sink at entrance to kitchen with ice machine. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease on back, sides, under cook line cooking equipment.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable on front service stations. **Repeat Violation**
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents with dust on cook line, prep line. **Repeat Violation**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at entrance to kitchen.
22-20-5
45
Mar 19, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily soiled in back of kitchen. Operator removed for cleaning. **Corrective Action Taken**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwashing machine uses chlorine sanitizer, no chlorine test kit available.
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles and vents above cook line. **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable at front service stations.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting in dishwashing area. Operator began separating to air dry properly. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Floor soiled/has accumulation of debris. Behind ice machine in kitchen, under cook line equipment, front line equipment. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall by back exit of kitchen.
36-24-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In hallway by smokers, scoop handle inside of barbecue sauce. In walk-in cooler scoop handles in baked beans and coleslaw, operator removed all scoops. **Corrected On-Site**
10-06-5
61
Aug 1, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook remove gloves after handling raw chicken, don new gloves to change tasks, no handwash. Spoke with employee, employee properly washed hands before donning new gloves to return to work. **Corrected On-Site**
12A-07-5
Basic - Accumulation of debris on top of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, on cook line and attacked service station. **Repeat Violation**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In back kitchen on shelving across from dishwashing area, employee foods not separated from spices and other foods for restaurant.
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dishwashing area.
24-08-4
Basic - Floor soiled/has accumulation of debris under ice machine, cook line equipment.
36-73-4
Basic - Single-service articles improperly stored. Coffee filters stored uncovered in dry storage racks, front server station by ice tea machine.. Operator covered filters. **Corrected On-Site** **Repeat Violation**
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 75ppm) at front service station and on cook line. Operator replaced buckets, quaternary 200ppm. **Corrected On-Site**
21-07-4
61
Mar 22, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
61
Dec 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Lighting Adequate; Required Shields in Place
FL-36
95
Dec 19, 2023
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On counter over ice: cooked pork ribs (63F - Cold Holding) for 4 and a half hours per operator. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. On counter over ice: cooked pork ribs (63F - Cold Holding) for 4 and a half hours per operator. **Warning**
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) after running and priming three times. Operator set up manual sanitation in triple sink, Quaternary 200ppm. **Corrective Action Taken** **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method. Observed in walk-in cooler, 20 gallon container of coleslaw ambient cooling, filled thick in covered plastic container. Spoke with operator about best cooling methods and provided cooling handout. **Warning**
03D-15-4
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/ 2 servers and 2 cooks handling food, no certified food manager present. Certified food manager arrived at time of inspection. **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink front end of cook line. **Warning**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents and surrounding tiles with accumulated of dust in kitchen and ware washing areas. **Warning**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing in dishwashing area and by walk-in cooler. **Warning**
36-03-4
Basic - Soiled dry wiping cloth in use. Observed wiping cloth in direct contact with food on cook line, soiled from use as wiping cloth on cook line. **Warning**
21-10-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) in drink service station. Operator discarded liquid. **Warning**
21-07-4
39
Jul 17, 2023
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cooks line ribs (70 F - Cold Holding) per operator ribs hand been out for two hours. Ribs were immediately placed into walk in to rapidly cool. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked ready to eat brisket in front reach in cooler. Operator moved food to proper storage **Corrected On-Site**
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 00ppm); operator set up triple sink: Triple Sink (Quaternary 200ppm) **Corrected On-Site**
22-41-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Line cook wearing watch while preparing food.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above convection oven in back prep kitchen.
36-34-5
Basic - Ceiling tile missing. Above convection oven in back prep kitchen.
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice machine in kitchen.
22-20-5
50
May 30, 2023
Routine - Food
No violations found.
100
Mar 29, 2023
Routine - Food
7 major violations. 4 minor violations.
View 11 violations
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink next to ice machine blocked by step ladder. **Warning**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to ice machine. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. **Corrected On-Site** **Warning**
11-26-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Bowl or other container with no handle used to dispense pasta. **Warning**
14-01-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
12B-12-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
41
Jan 13, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
58
Frequently Asked Questions
When was Rib City last inspected?
The most recent health inspection at Rib City on file is from Apr 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Rib City?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited five times, more than any other issue at Rib City.
How does Rib City compare to other restaurants in Lehigh Acres?
Rib City most recently scored 52 out of 100, which is lower than the Lehigh Acres average of 78.
Has Rib City's inspection record improved over time?
No. Recent inspections at Rib City have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Rib City means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Rib City inspected?
Based on the inspection history on file, Rib City is inspected around three times per year on average.
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