EL LOCAL

Name: EL LOCAL
Address: 18911 S TAMIAMI TRAIL UNIT 17, FORT MYERS, FL, 33908, US
Rating: 93.4

18911 S TAMIAMI TRAIL UNIT 17, FORT MYERS, FL 33908

License #4603527

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

93.4 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

EL LOCAL in FORT MYERS currently holds an InspectFL Health Score of 93.4 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on November 6, 2025. Across those visits, DBPR recorded 20 total findings; InspectFL has imported detailed violation rows for 18 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

August 15, 2025

The latest inspection on November 6, 2025 included 1 critical violation, 1 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

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

Location + actions

See the place, then share or verify

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DBPR

*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: Inspection Completed - No Further Action
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pork 50F cold hold, sauce 50F cold hold less than 4 hours in reach in cooler across from stove. Operator turned down reach in cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed breath mints stored on table next to food items.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by brooms. Operator removed brooms.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw frozen pork roast thawing at room temperature. Operplaced pork in working walk in cooler to thaw.
[02D-01-5] Working containers of food removed from original container not identified by common name. Spices. Educated operator on the importance of labeling. Operator labeled containers.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Reach in freezer near kitchen exit. Operator removed beverages.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Operator discarded cloth.
[36-27-5] Wall soiled with accumulated gray-like substance in dishwash area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Community reaction

What do locals think?

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

Community pulse