The Saucy Meatball
Last inspected: Mar 9, 2026
29
Score
The Saucy Meatball appears in inspection records 11 times, starting in 2022. The most recent report on file is from Mar 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly six violations before.
Looking across the full record, “handwash sink used for purposes other than handwashing” is the recurring theme, flagged five times.
Restaurants in Fort Myers average 80, so The Saucy Meatball trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
4
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 9, 2026
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale. Observed three 6lb cans of tomato puree dented. Operator separated cans to be returned to distributor and wrote do not use on cans. **Corrective Action Taken**
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken wings stored over container of cook meatballs. Operator had employees switch raw chicken to bottom. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored behind raw shrimp at cook line. Operator switched containers. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 54F cold hold more than 4 hours. Stop Sale. Operator discarded lettuce. Observed pasta 50F cold hold less than 4 hours. Operator placed pasta in deeper pan in beneath cooling line. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed strainer stored in handwash sink in dishwash area. Educated operator on handwash sink only. Operator removed strainer. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cellphone stored on reach in cooler. Operator removed cellphone. **Corrected On-Site**
40-06-5
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. Cook line. Operator removed employee beverage. **Corrected On-Site**
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage. **Corrected On-Site**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Floor area in dishwash and cook line area covered with standing water.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
29
Aug 7, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed bartender resume making drinks after handling customer credit card. Spoke with employee, employee properly washed hands before resuming work. **Corrective Action Taken** **Repeat Violation**
12A-16-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On cook line cream based alfredo (113F - Hot Holding) for 3 hours per operator, operator stirred, temperature reached 135F. **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Next to spice by walk-in cooler dry storage . Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. At front line used to store dirty utensils and cup. Operator cleared sink for use. **Corrected On-Site**
31A-11-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on front line pizza reach-in cooler.
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line.
14-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 100ppm) on cook line, prep line. Operator replaced buckets, 200ppm quaternary. **Corrected On-Site**
21-08-4
47
Jan 29, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. sanitizer bucket (Quaternary 500+ppm) on cook line. Operator discarded bucket. **Corrected On-Site**
41-27-4
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 employee touch fully cooked pizza for service with bare hands. Spoke with operator regarding proper glove use. Operator donned glove to continue serving cooked pizza. **Corrective Action Taken**
09-01-4
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. Observed dishwasher switch from washing dirty plates to stacking clean plates, no glove change or handwash. Spoke with operator regarding proper, operator had employee remove gloves and properly wash hands before returning to work. **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Dishes in handwash sink by offices. Operator cleared the sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Time mark on pizza slices for discarded after 4 hours, no written plan. Provided operator with time as a public health control plan, operator filled out at time of inspection. **Corrected On-Site**
03F-10-5
Basic - Cutting board has cut marks and is no longer cleanable on salad station.
14-09-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling near cookmlone in kitchen.
36-34-5
Basic - Walk-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. In walk-in cooler uncover tomatoes sauce, soups. Operator covered the foods. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on both reach-in coolers by pizza oven soiled.
23-03-4
41
Sep 18, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled. **Warning** - From follow-up inspection 2024-09-18: **Time Extended**
22-02-4
90
Sep 16, 2024
Routine - Food
8 critical violations. 2 major violations. 5 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Bottle chemicals in glass door reach-in cooler by office with food. 2 bottles on prep table over food by pizza oven. Operator moved all items. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza reach-in cooler: mozzarella (47F - Cold Holding); cooked chicken (49F - Cold Holding); cooked meatballs (49F - Cold Holding); ricotta (46F - Cold Holding); ham (50F - Cold Holding); cooked peppers (49F - Cold Holding); cut tomatoes (51F - Cold Holding); mozzarella (47F - Cold Holding) stored overnight per operator. **Repeat Violation** **Admin Complaint**
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. Pizza reach-in cooler: mozzarella (47F - Cold Holding); cooked chicken (49F - Cold Holding); cooked meatballs (49F - Cold Holding); ricotta (46F - Cold Holding); ham (50F - Cold Holding); cooked peppers (49F - Cold Holding); cut tomatoes (51F - Cold Holding); mozzarella (47F - Cold Holding) stored overnight per operator. Also 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 sauce (68F - Cooling) for 8 hours per operator. **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler raw chicken over raw beef meatballs. Operator rearranged foods for proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. On cook line observed bread rolls in plastic garbage bag. **Warning**
14-31-5
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) in main kitchen and bar after running and priming three times. Operator set up manual sanitation in triple sink, chlorine 100ppm. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. Cans artichokes and olives heavily dented in dry storage shed. **Warning**
01B-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 sauce (68F - Cooling) for 8 hours per operator. **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large cutting boards on cook line heavily soiled. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At bar used to dump ice. Pot in handwash sink on cook line. Operator cleared sinks for proper use. **Corrected On-Site** **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris on top of warewashing machine. **Repeat Violation** **Warning**
16-21-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In pizza prep station and coolers, employee food mixed with food for customers. **Warning**
08B-49-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles stored on soiled top of pizza oven. **Warning**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Back of soda machine and gaskets to salad cooler soiled. **Warning**
23-03-4
19
Feb 27, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
36-34-5
82
Feb 26, 2024
Routine - Food
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler glass door by office cooked peppers (48F - Cold Holding); cut tomatoes (47F - Cold Holding); soft cheese (47F - Cold Holding); cooked beef meatballs (49F - Cold Holding); cooked pork sausage links (48F - Cold Holding); cooked chicken (49F - Cold Holding); ham (48F - Cold Holding); ham (49F - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready-to-eat fruit and vegetables in boxes in walk-in cooler. Operator moved eggs to bottom shelf for proper storage. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 12/1/2023. Operator renewed license at time of inspection. **Corrected On-Site** **Warning**
50-17-3
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. By handwash sink by salad station. **Warning**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) in salad station. Operator diluted the bucket. **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler glass door by office cooked peppers (48F - Cold Holding); cut tomatoes (47F - Cold Holding); soft cheese (47F - Cold Holding); cooked beef meatballs (49F - Cold Holding); cooked pork sausage links (48F - Cold Holding); cooked chicken (49F - Cold Holding); ham (48F - Cold Holding); ham (49F - Cold Holding) stored overnight per operator. **Warning**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Approximately 20 unmarked tags. **Warning**
01C-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin by walk-in cooler. **Warning**
22-20-5
Basic - Accumulation of debris on top of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles near cook line. **Warning**
36-34-5
Basic - Single-service articles not stored inverted or protected from contamination. At front of house plating cooler, to go boxes not inverted, **Warning**
25-06-4
30
Nov 6, 2023
Routine - Food
No violations found.
100
Sep 5, 2023
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed food employee touch face and nose and failed to wash hands. Discussed with operator and observed proper hand washing. **Corrective Action Taken**
12A-10-4
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. Observed employee loading dishes into the dish machine with bare hands and then remove clean dishes form machine without hand washing. Discussed with operator then need for proper hand washing. **Corrective Action Taken**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ground beef (64 F - Cold Holding) in three compartment sink. Per operator beef just completed thawing and was moved to walk in cooler to rapidly chill **Corrective Action Taken**
03A-02-5
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 employee making cold cut sandwich with bare hands. Discussed with operator and employee washed hands and place gloves on. **Corrected On-Site**
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at bar used as a dump sink.
31A-11-4
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. Recent employee's hired have not completed the reporting agreement. Provided operator with DBPR Form HR 5030-103 in English and Spanish. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. Container with no handle used to scoop breadcrumb mix in container in walk in cooler. Operator removed. **Corrected On-Site**
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food without a hair restraint. Employee put on hat. . Repeat from 03-20-2023. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In large Pepsi cooler used to store food.
05-09-4
Basic - Soiled dry wiping cloth in use. On cooks line. Operator discarded.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner.ground beef thawing in standing water at three compartment sink. Operator moved food to walk in cooler. **Corrected On-Site**
06-01-5
32
Mar 20, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 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.
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.
11-26-1
Basic - Employee with no hair restraint while engaging in food preparation. Employee put cap on. **Corrected On-Site**
13-03-4
Basic - In-use knife stored in cracks between reach-in coolers in pre table in kitchen line. Operator removed knife. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses in kitchen counter top. Operator removed wet cloth. **Corrected On-Site**
21-12-4
70
Oct 28, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Observed 2 out of 10 food handlers certification expired.
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth in pizza station counter. Operator removed wet cloth. **Corrected On-Site**
21-12-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee wearing no hair restraint while handling food. Operator put cap on. **Corrected On-Site**
13-03-4
82
Frequently Asked Questions
When was The Saucy Meatball last inspected?
The most recent health inspection at The Saucy Meatball on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Saucy Meatball?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at The Saucy Meatball.
How does The Saucy Meatball compare to other restaurants in Fort Myers?
The Saucy Meatball most recently scored 29 out of 100, which is lower than the Fort Myers average of 80.
Has The Saucy Meatball's inspection record improved over time?
No. Recent inspections at The Saucy Meatball have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at The Saucy Meatball 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 The Saucy Meatball inspected?
Based on the inspection history on file, The Saucy Meatball is inspected around three times per year on average.
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