San Matteo Italian Restaurant and Bar
Last inspected: Apr 10, 2026
43
Score
Across the available record, San Matteo Italian Restaurant and Bar has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Apr 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Raw animal food stored over/not properly separated” comes up most often, recorded two times in the inspection record.
By comparison, the average Fort Myers facility scores 80, putting San Matteo Italian Restaurant and Bar on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 10, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw fish stored over gnocchi in drawer reach in cooler at cook line. Educated operator on proper separation of raw foods. Operator switched containers. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 marking and the time removed from temperature control cannot be determined. Observed butter under time as a public health control less than 4 hours with no time mark. Operator placed time mark on butter. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink at cook line used to rinse tomatoes. Educated operator on handwash sink only. **Repeat Violation**
31A-11-4
Intermediate - Soap dispenser at handwash sink at cook line not working/unable to dispense soap. Operator fixed. **Corrected On-Site**
31B-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator dumped out water. **Corrected On-Site**
10-07-4
Basic - Bowl or other container with no handle used to dispense sugar.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top of reach in cooler.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use ice scoop stored on top of ice machine between uses. Operator placed ice scoop in clean container. **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Working containers of food removed from original container not identified by common name. Semolina flour.
02D-01-5
43
Jan 13, 2026
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter butter (75F - Cold Holding) per operator for 1 hour tonight, reused from 4 to 5 hours at room temperature from previous night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cook line counter butter (75F - Cold Holding) per operator for 1 hour tonight, reused from 4 to 5 hours at room temperature from previous night.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On cook line reach-in cooler across from fryers, raw chicken and raw veal over ready-to-eat mayonnaise, sauces. Operator rearranged for proper food protection. **Corrected On-Site**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed in walk-in cooler Alfredo sauce cooling in large, covered, plastic container. Spoke with operator regarding options, operator had employee place in ice, uncovered, to promote better cooling. **Corrective Action Taken** **Repeat Violation**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Entrance to cook line near ice machine handwash sink used to dump ice.
31A-11-4
Basic - Single-service articles improperly stored. Coffee filters uncovered under coffee station. Operator placed in bag. **Corrected On-Site**
25-05-4
Basic - Hole in or other damage to wall over back exit in kitchen.
36-24-5
47
Mar 24, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Several colored cut boards heavily grooved by ice machine in kitchen. **Warning** - From follow-up inspection 2025-03-24: **Time Extended**
14-09-4
95
Mar 21, 2025
Complaint Full
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in cook line left large reach-in cooler, cooked beef in sauce (51F - Cold Holding); housemade tomato sauce (48F - Cold Holding); cooked ground beef tomatoes sauce (50F - Cold Holding); cooked assorted pastas (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked rice (52F - Cold Holding); raw fish (54F - Cold Holding); cream (48F - Cold Holding); raw chicken (52F - Cold Holding); assorted cooked vegetables (55F - 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.in cook line left large reach-in cooler, cooked beef in sauce (51F - Cold Holding); housemade tomato sauce (48F - Cold Holding); cooked ground beef tomatoes sauce (50F - Cold Holding); cooked assorted pastas (48F - Cold Holding); cooked pork (51F - Cold Holding); cooked rice (52F - Cold Holding); raw fish (54F - Cold Holding); cream (48F - Cold Holding); raw chicken (52F - Cold Holding); assorted cooked vegetables (55F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler observed multiple foods cooling in densely packed, large, plastic, covered containers. Spoke with operator regarding better cooling techniques and provided handout. **Warning**
03D-15-4
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
Basic - Accumulation of black/green mold-like substance in the soda lines in the ice machines in bar. **Warning**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Several colored cut boards heavily grooved by ice machine in kitchen. **Warning**
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in rack by dish room. **Warning**
24-08-4
Basic - Standing water in bottom of reach-in-cooler in salad station. **Warning**
29-49-6
50
Nov 12, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
67
Jul 31, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
82
Jan 29, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Operator replaced towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pasta and lasagna prepared over 24 hours in advance in walk in cooler not date marked.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed buildup of black mold like substance in ice machine.
22-20-5
Basic - Clean utensils stored between equipment and wall. Observed knives between refrigerator and wall.
24-14-4
Basic - Plumbing system in disrepair. Observed leaking pipes at hand wash sink on left side of cookline.
29-08-4
70
Oct 26, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 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. Observed no cleanup handout at time of inspection, emailed operator 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. Observed no employee reporting forms at time of inspection, emailed operator form HR 5030-103. **Corrective Action Taken**
11-26-1
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in servers station sitting on grate soiled with soda syrup.
10-12-5
Basic - No Heimlich maneuver/choking sign posted. Observed no choking poster, emailed operator form HR 5030-105. **Corrective Action Taken**
51-13-4
74
May 22, 2023
Food-Licensing Inspection
No violations found.
100
Nov 18, 2022
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed thaws out chicken over raw thawed out salmon in reach in freezer by cook line grill.
08A-17-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Observed 4 out of 10 employee food handler certification.
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in flour container in storage room. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
74
Frequently Asked Questions
When was San Matteo Italian Restaurant and Bar last inspected?
The most recent health inspection at San Matteo Italian Restaurant and Bar on file is from Apr 10, 2026. The public record contains 10 inspections in total.
What is the most common violation at San Matteo Italian Restaurant and Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at San Matteo Italian Restaurant and Bar.
How does San Matteo Italian Restaurant and Bar compare to other restaurants in Fort Myers?
San Matteo Italian Restaurant and Bar most recently scored 43 out of 100, which is lower than the Fort Myers average of 80.
Has San Matteo Italian Restaurant and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at San Matteo Italian Restaurant and Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at San Matteo Italian Restaurant and Bar 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 San Matteo Italian Restaurant and Bar inspected?
Based on the inspection history on file, San Matteo Italian Restaurant and Bar is inspected around three times per year on average.
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