CASA LUPITA CAFÉ

Name: CASA LUPITA CAFÉ
Address: 13120 WESTLINKS TERR STE 10, FORT MYERS, FL, 33913, US
Rating: 57.8

13120 WESTLINKS TERR STE 10, FORT MYERS, FL 33913

License #4605716

☕ Café/Breakfast ℹ️

57.8 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2025 · 8 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

CASA LUPITA CAFÉ in FORT MYERS currently holds an InspectFL Health Score of 57.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 73 total violations — 8 critical, 20 major, 45 minor.

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Record snapshot

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The latest inspection on October 29, 2025 shows 8 observation rows: 2 critical, 0 major, and 6 minor.

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Inspector notes

Coverage note

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CASA LUPITA CAFÉ has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food storage areas, bar storage room between kitchen/bar, pastry room.
[36-12-4] Floors not constructed to be smooth, durable, and easily cleanable in dishwashing area.
[14-69-4] Ice buildup in reach-in freezer small white freezer cook line, also bar reach-in cooler.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Small white freezer cook line.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers in front drink station.
[29-08-4] Plumbing system in disrepair. Handwash sink in front counter hot water tap leaking.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooling fast enough from 135 degrees Fahrenheit to 70 degrees Fahrenheit in under 2 hours. In kitchen stored inside cold oven, cooked rice (115F - Cooling) for 1 hour 45 minutes per operator. Operator divided product and placed in bags in ice bath, in 20 minutes rice came to 70F.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Quaternary 500+ppm) in bar area.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/binin bar area.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar, pastry and bar storage room.
[36-11-4] Floors not maintained smooth and durable in dishwashing area.
[08B-38-4] Food stored on floor in pastry kitchen, containers flour, sprinkles and icing. In dishwashing area boxes avocados, peppers and onions on floor.
[14-69-4] Ice buildup in reach-in freezer in behind the bar storage room.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies on front counter without proper labeling.
[51-11-4] One carbon dioxide tank not adequately secured in bar.
[29-08-4] Plumbing system in disrepair. Handwash sink no cold water handle in server station.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) in bar.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Tortilla chips in non food grade containers in kitchen, bar storage room.
[53A-05-6] 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 managerA present.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Server Judy employed more than 60 days as a food handler, no proof of training.
[11-26-1] 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.A Discussed employee heath with operator, operator began filling outform at time of inspection.A
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In kitchen main reach-in cooler, cooked rice, cooked chicken and housemade sauces no date marking, per operator stored between 1-3 days.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In bar area.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Bar, service station, and behind bar area.
[36-73-4] Floor soiled/has accumulation of debris under bar equipment and in left corner service station.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee wash dirty rag and put on gloves, no handwash. Spoke with operator, operator removed gloves and washed hands properly before returning to work.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Two door large reach-in cooler:; tortilla with cooked pork (54F - Cold Holding); cooked tomatillo sauce (45F - Cold Holding); white cheese sauce (45F - Cold Holding); cooked rice (55F - Cold Holding); cooked seasoned rice (51F - Cold Holding); cooked pork (52F - Cold Holding); cooked chicken tamales (51F - Cold Holding) stored overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Two door large reach-in cooler:; tortilla with cooked pork (54F - Cold Holding); cooked tomatillo sauce (45F - Cold Holding); white cheese sauce (45F - Cold Holding); cooked rice (55F - Cold Holding); cooked seasoned rice (51F - Cold Holding); cooked pork (52F - Cold Holding); cooked chicken tamales (51F - Cold Holding) stored overnight per operator.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No other food manager for establishment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwash sink by cook line used to fill cup of water. Spoke with operator, operator discontinued using handwash sink for other purposes.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink by triple sink.
[53B-05-5] 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.