DE ADRIATICO RESTAURANT

Name: DE ADRIATICO RESTAURANT
Address: 9908 GULF COAST MAIN ST STE C165, FORT MYERS, FL, 33913, US
Rating: 69.9

9908 GULF COAST MAIN ST STE C165, FORT MYERS, FL 33913

License #4606096

🦞 Seafood ℹ️

69.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

December 23, 2025 · 4 findings · 0 critical

Complaint Full

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DE ADRIATICO RESTAURANT in FORT MYERS currently holds an InspectFL Health Score of 69.9 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 December 23, 2025. Across those visits, inspectors documented 44 total violations — 13 critical, 10 major, 21 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 10, 2025

The latest inspection on December 23, 2025 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

DE ADRIATICO RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[08B-38-4] Food stored on floor. Bibb in box soda under rack in bar.
[08B-12-5] Stored food not covered in walk-in cooler - cut onions, cooked chicken broth, some sauces.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish in trip,e sink thawing in standing water. Cooked beans thawing on counter in pantry station. Operator put under cold running water.
[31A-09-4] Handwash sink not accessible for employee use at all times. Partially blocked handwash sink at bar entrance, large garbage bin in front of sink and liquor bottles in front of soap access.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs on oven handle. Removed tongs.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. On cook line observed utensils in 68 degrees standing water. Operator discarded the water.
[36-50-4] Unclean building components, attachments or fixtures. Observed dust on attached shelves by coffee machine, and dishwasher area.
[22-41-4] 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 Main (Chlorine 0ppm) and Dishwasher Bar (Chlorine 0ppm) after running and priming three times. Operator replace chlorine sanitizer in main dishwasher, 50ppm chlorine measured, and called technician to service bar area dish machine. Operator will discontinue use of bar area dish machine and send all dishware to main kitchen fir proper sanitizing, pending repair.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut tomato salsa (68F - Cold Holding) sitting on counter of coffee station for 2 hours per operator. Also observed shrimp (48F - Cold Holding); mixed seafood (48F - Cold Holding) on top part of reach in cooler across from grill for 3 hours per operator. Operator iced down foods and placed in cooler for quick cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar. Operator replaced towels.
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed 4 propane tanks along with a red flammable container located in separate storage container beside building

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-36-4] Drinks and clean dishes stored in a location that is exposed to splash/dust. At bar, handwash sink soap dispenser and sink partially blocked, drink bottles exposed to drip from soap usage. At clean side dishwashing area handwash sink splash can come in contact with clean dishes. Discussed with operator clearing sink fully for use.
[36-73-4] Floor soiled/has accumulation of debris under bar equipment.
[25-05-4] Single-service articles improperly stored. Coffee filters uncovered in coffee station.
[08B-12-5] Stored food not covered in walk-in cooler, 8 sauces and soups stored uncovered.
[01B-01-4] Dented/rusted cans present. See stop sale. In dry storage rack by dishwashing area, 3 cans clams, 1 can artichokes, 1 can apples.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Far end seafood reach-in cooler on coo lone, raw shrimp over ready-to-eat berry sauce. Operator moved foods for proper raw foods storage.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side top reach-in cooler cooked clams and mussels (53F - Cold Holding); raw shrimp (56F - Cold Holding) for 40 minutes per operator. Spoke with operator about not overfilling containers in cold holding units and proper air flow, as well as use of ice in addition to reach-in coolers.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steam table, cooked vegetables sauce (117F - Hot Holding); cooked tomatoes sauce (117F - Hot Holding) for 40 minutes per operator. Operator returned to stove for rapid reheating.
[51-16-7] 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Outside back door of kitchen to right side, storage unit containing no handwash sink with pasta prep equipment, food storage, reach-in freezer, prep tables, and foods scraps around prep equipment and in garbage, no plan review for new food prep area approved.

Disposition: Warning Issued
[06-09-1] . Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach-in cooler Main cook line left side, observed 7 reduced-oxygen packages of sea bass thawed, still in packaging
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back of kitchen.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed and employee cooking in back kitchen handle personal cellphone, then don gloves t return to work. Spoke with manager and employee about proper handwashing techniques, employee washed hands prop before putting on gloves to return to work.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At bar entrance, approximately 12 live small flying insects observed under ice bin.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. In reach-in cooler Main cook line left side, observed 7 reduced-oxygen packages of sea bass thawed, still in packaging
[31A-09-4] Handwash sink not accessible for employee use at all times. At bar, handwash sink partially blocked by liquor bottles. Operator cleared the sink for use. By dishwashing area, handwash sink partially blocked with large bottles of chemicals.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Beef carpaccio not indicated as raw, per operator served raw. Operator began updating menus at time of inspection.
[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/ 3 server bartenders and 4 cooks no certified food manager present. Certified food manager arrived at time of inspection.
[31B-03-4] No soap provided at handwash sink at dishwashing area. Operator replaced soap.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All sauces in walk-in cooler prepared yesterday with no date marking system in place. Provided operator with date marking handout.