Two Meatballs in the Kitchen
Last inspected: Dec 23, 2025
86
Score
Public records show 14 inspections at Two Meatballs in the Kitchen stretching back to 2022. The most recent visit was on Dec 23, 2025. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around six violations to closer to four violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up six times.
Restaurants in Fort Myers average 80, so Two Meatballs in the Kitchen is doing better than most peers. The record reflects steady performance over time.
14
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method. Meats pounded thin at ambient temperature cooling on cook, prep line in densely packed covered containers. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
03D-15-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler middle of bar, back wall. **Warning** - From follow-up inspection 2025-12-23: **Time Extended**
29-49-6
86
Dec 18, 2025
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line steam table lemon butter sauce (110F - Hot Holding) for one hour per operator. Discussed using time as a public health control or proper hot holding with operator **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler cooked pasta (51F - Cold Holding); raw ground beef (47F - Cold Holding); raw shrimp (50F - Cold Holding); raw salmon (51F - Cold Holding); cooked ground beef (50F - Cold Holding); cooked chicken wings (51F - Cold Holding) for 3 hours 30 minutes per operator. Operator opened door to attached walk-in freezer for rapid cooling, stating cooler door was opened often during morning prep for large order. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food being cooled by nonapproved method. Meats pounded thin at ambient temperature cooling on cook, prep line in densely packed covered containers. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, slicer blade, meat mallet with accumulation of food debris. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine, main kitchen. Operator replaced. **Corrected On-Site** **Warning**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents and surrounding tiles in kitchen. **Warning**
36-34-5
Basic - Standing water in bottom of reach-in-cooler middle of bar, back wall. **Warning**
29-49-6
50
Oct 16, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Approximately 15 live on cook line floor in front of flat grill. One live on pass through window middle of cook line. 1 live in far corner by wall under handwash sink. Pest control arrived at establishment time of inspection. **Warning** - From follow-up inspection 2025-10-16: 5 live roaches at cook line entrance - three on walls at corner and 2 behind cook line equipment. **Admin Complaint**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 3 under dishwashing area. Pest control arrived at establishment time of inspection. **Warning** - From follow-up inspection 2025-10-16: 3 dead roaches under cook line equipment. **Admin Complaint**
35A-03-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-16: **Time Extended**
14-17-4
78
Oct 15, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Roach activity present as evidenced by live roaches found. Approximately 15 live on cook line floor in front of flat grill. One live on pass through window middle of cook line. 1 live in far corner by wall under handwash sink. Pest control arrived at establishment time of inspection. **Warning**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Far right reach-in cooler across from fryers on cook line raw veal (53F - Cold Holding); raw salmon (52F - Cold Holding); raw chicken (52F - Cold Holding); cooked pasta salad (55F - Cold Holding) for 2 hours per operator. Operator added ice to aid in cooling. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Dead roaches on premises. 3 under dishwashing area. Pest control arrived at establishment time of inspection. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 4 employee drinks over prep areas and foods on front line opposite pass through window middle. **Warning**
12B-07-4
Basic - Food stored on floor. In walk-in cooler boxes dough, bags ice for drinks stored on floor. Operator moved to proper storage. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza paddles on top of soiled pizza oven cook line. **Warning**
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach-in cooler on front line, **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
55
Dec 11, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled at bar. One in cabinet cook line far right. One in dishwashing area. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade on back prep line, soda gun nozzle at far end of bar soiled. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler, main bar. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Stored food not covered in walk-in cooler and walk-in freezer, sauces, pies and prosciutto stored uncovered. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-12-11: **Time Extended**
22-16-4
70
Dec 3, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
50
Sep 4, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed towels at the sink. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at entrance to bar. Operator placed soap at the sink. **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line reach-in coolers. **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor in disrepair in produce walk-in cooler. **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-09-04: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ceiling tile missing over produce walk-in cooler. **Warning** - From follow-up inspection 2024-08-30: **Time Extended** - From follow-up inspection 2024-09-04: Some tiles have been replaced. **Time Extended** **Corrective Action Taken**
36-36-4
70
Aug 30, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for six hours per operator. **Warning** - From follow-up inspection 2024-08-30: Middle reach-in cooler across from stove:; cooked pork sausage (52F cold holding); butter (51F - Cold Holding); raw tuna (51F - Cold Holding); cut tomatoes (48F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked chicken (48F - Cold Holding); cream sauce (49F - Cold Holding) for 4 and a half hours per operator. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from fryer: ; raw chicken breast (59F - Cold Holding); cooked pasta salad (51F - Cold Holding); raw calamari (52F - Cold Holding) for three hours per operator. Operator divided foods and iced for quick cooling. *corrective action taken * Also Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for 6 hours per operator. See stop sale. **Warning** - From follow-up inspection 2024-08-30: Reach-in cooler across from fryer: ; raw chicken breast (41F - Cold Holding) - complied. Middle reach-in cooler across from stove:; cooked pork sausage (52F cold holding); butter (51F - Cold Holding); raw tuna (51F - Cold Holding); cut tomatoes (48F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked chicken (48F - Cold Holding); cream sauce (49F - Cold Holding) for 4 and a half hours per operator. See stop sale. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed towels at the sink. **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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/ 4 cooks and 4 server/bartenders present, no certified food managerA\00A0 present. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink at entrance to bar. Operator placed soap at the sink. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Ceiling tile missing over produce walk-in cooler. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Repeat Violation** **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable on cook line reach-in coolers. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Floor in disrepair in produce walk-in cooler. **Warning** - From follow-up inspection 2024-08-30: **Time Extended**
36-17-5
43
Aug 29, 2024
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler across from fryer: ; raw chicken breast (59F - Cold Holding); cooked pasta salad (51F - Cold Holding); raw calamari (52F - Cold Holding) for three hours per operator. Operator divided foods and iced for quick cooling. *corrective action taken * Also Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for 6 hours per operator. See stop sale. **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 20 small flying insects on shelving attached to wall of expo line. **Warning**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Middle reach-in cooler across from stove:; butter (55F - Cold Holding); raw scallops (51F - Cold Holding); cut tomatoes (49F - Cold Holding); cooked chicken (52F - Cold Holding); cooked pork (54F - Cold Holding); cooked mushroom gravy (45F - Cold Holding); cream sauce (45F - Cold Holding) for six hours per operator. **Warning**
01B-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk on expo line open 1 or two days per operator, no date mark. Operator spoke to staff to determine date. **Warning**
02C-03-5
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/ 4 cooks and 4 server/bartenders present, no certified food managerA present. **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar entrance. Operator placed towels at the sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink at entrance to bar. Operator placed soap at the sink. **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen. **Warning**
22-20-5
Basic - Ceiling tile missing over produce walk-in cooler. **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen. **Repeat Violation** **Warning**
36-34-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands at expo area. **Warning**
24-28-4
Basic - Cutting board has cut marks and is no longer cleanable on cook line reach-in coolers. **Warning**
14-09-4
Basic - Floor in disrepair in produce walk-in cooler. **Warning**
36-17-5
32
May 1, 2024
Routine - Food
2 critical violations. 4 major violations. 14 minor violations.
View 20 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed a non-food grade plastic bag used to store cheese in the walk in cooler. Observed a non-food grade plastic bag used to stored flat bread in the pizza station reach in cooler. The operator properly stored the above foods. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fresh garlic in oil (68F - Cold Holding) in the kitchen. The operator was emailed a time for public health control form. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener soiled with food debris.
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Spray bottles containing toxic substance not labeled behind the bar.
41-17-4
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/
53A-05-6
Basic - Buildup of food debris/soil residue on reach in cooler door handles in the prep area.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents above the wait station reach in cooler soiled with an accumulation of dust.
36-34-5
Basic - Clean equipment/dishware/utensils stored below soap or paper towel dispenser exposing the items to drips from people's hands. Observed clean drinking glasses stored underneath a paper towel dispenser at the wait station. The operator properly stored the drinking glasses. **Corrected On-Site**
24-28-4
Basic - Cutting boards on cook line have cut marks and are no longer cleanable.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee was informed and placed a hair restraint on. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Observed a plastic container of sugar stored on the floor near the liquor room walk in cooler. Observed a plastic container of flour stored on the floor in the outside storage area. The operator properly stored the foods. **Corrected On-Site**
08B-38-4
Basic - Ice buckets stored on floor between uses near the soda machine. The operator properly stored the ice buckets. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice in the ice bin at the entrance to the bar. The operator properly stored the ice scoop. **Corrected On-Site**
10-08-5
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 the scoop handle used for flour not stored above the food. The operator removed the scoop. **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in-use utensils stored in 86F standing water near the steam table. The operator removed the utensils from the water. **Corrected On-Site**
10-07-4
Basic - Liquor room walk in cooler floor covered with standing water. **Repeat Violation**
36-22-4
Basic - Liquor room walk in cooler floor in disrepair. **Repeat Violation**
36-17-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Waste line missing at soda gun holster behind the bar.
29-17-4
25
Mar 1, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2024-03-01: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine and quaternary sanitizer, no test strips. **Warning** - From follow-up inspection 2024-03-01: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area has doubled in size, addition of triple sink, relocation of handwash sink. Dishwashing area equipment has been rearranged. Storage room near kitchen ice machine contains large stand mixer used for food prep. Front prep line with additional ice bin. Back prep sink near old walk-in cooler has been switched to 3 compartment sink. **Warning** - From follow-up inspection 2024-03-01: Time extension given to allow operator time to submit plan. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water in walk-in cooler in liquor room, dripping from fan vent. **Warning** - From follow-up inspection 2024-03-01: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor in disrepair, walk in cooler in liquor room heavily damaged, dented, no longer cleanable. **Warning** - From follow-up inspection 2024-03-01: **Time Extended**
36-17-5
67
Feb 29, 2024
Routine - Food
4 critical violations. 6 major violations. 5 minor violations.
View 15 violations
High Priority - Bottles of drink mixers stored in ice used for drinks, far end bar. See stop sale. **Warning**
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Bottles of drink mixers stored in ice used for drinks, far end bar. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In main kitchen walk-in cooler ham (45F - Cold Holding); raw scallops (47F - Cold Holding); raw salmon (46F - Cold Holding); cooked beef sauce (45F - Cold Holding); raw ground beef (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw chicken (47F - Cold Holding); mozzarella bricks (47F - Cold Holding); milk (48F - Cold Holding); cooked pasta (47F - Cold Holding); cream (47F - Cold Holding); butter (49F - Cold Holding); shredded mozzarella (47F - Cold Holding) ricotta (47F - Cold Holding); burrata (47F - Cold Holding); assorted soft cheese bin (48F - Cold Holding); assorted mixed raw seafood (60F - Cold Holding) raw shell eggs (47F ambient - Cold Holding) stored overnight per operator. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In main kitchen walk-in cooler ham (45F - Cold Holding); raw scallops (47F - Cold Holding); raw salmon (46F - Cold Holding); cooked beef sauce (45F - Cold Holding); raw ground beef (45F - Cold Holding); cooked meatballs (45F - Cold Holding); raw chicken (47F - Cold Holding); mozzarella bricks (47F - Cold Holding); milk (48F - Cold Holding); cooked pasta (47F - Cold Holding); cream (47F - Cold Holding); butter (49F - Cold Holding); shredded mozzarella (47F - Cold Holding) ricotta (47F - Cold Holding); burrata (47F - Cold Holding); assorted soft cheese bin (48F - Cold Holding); assorted mixed raw seafood (60F - Cold Holding) raw shell eggs (47F ambient - Cold Holding) stored overnight per operator. **Warning**
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. Provided operator with Clean-up Of Vomiting And Diarrheal Events handout HR 5030-104. **Corrected On-Site** **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of sanitizer in handwash sink on cook line near office end. Operator cleared the sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment uses chlorine and quaternary sanitizer, no test strips. **Warning**
16-37-1
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Bar area has doubled in size, addition of triple sink, relocation of handwash sink. Dishwashing area equipment has been rearranged. Storage room near kitchen ice machine contains large stand mixer used for food prep. Front prep line with additional ice bin. Back prep sink near old walk-in cooler has been switched to 3 compartment sink. **Warning**
51-16-7
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. **Repeat Violation** **Warning**
11-26-1
Basic - Floor area(s) covered with standing water in walk-in cooler in liquor room, dripping from fan vent. **Warning**
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer missing or not working in walk-in coolers, reach-in coolers on cook line. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in men's restroom. **Repeat Violation** **Warning**
31B-04-4
Basic - Pizza paddle stored on soiled surface between uses, on top of pizza oven. Operator placed on clean sheet tray. **Corrected On-Site** **Warning**
10-12-5
Basic - Floor in disrepair, walk in cooler in liquor room heavily damaged, dented, no longer cleanable. **Warning**
36-17-5
23
Jan 13, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
64
Nov 14, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2022-11-14: **Time Extended**
33-11-4
95
Frequently Asked Questions
When was Two Meatballs in the Kitchen last inspected?
The most recent health inspection at Two Meatballs in the Kitchen on file is from Dec 23, 2025. The public record contains 14 inspections in total.
What is the most common violation at Two Meatballs in the Kitchen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Two Meatballs in the Kitchen.
How does Two Meatballs in the Kitchen compare to other restaurants in Fort Myers?
Two Meatballs in the Kitchen most recently scored 86 out of 100, which is higher than the Fort Myers average of 80.
Has Two Meatballs in the Kitchen's inspection record improved over time?
Yes. Recent inspections at Two Meatballs in the Kitchen have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Two Meatballs in the Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Two Meatballs in the Kitchen inspected?
Based on the inspection history on file, Two Meatballs in the Kitchen is inspected around five times per year on average.
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