EL PILON RESTAURANT INC

Name: EL PILON RESTAURANT INC
Address: 4650 S CLEVELAND AVE, FORT MYERS, FL, 33907, US
Rating: 49.9

4650 S CLEVELAND AVE, FORT MYERS, FL 33907

License #4603639

49.9 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2025 · 8 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

EL PILON RESTAURANT INC in FORT MYERS currently holds an InspectFL Health Score of 49.9 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 September 29, 2025. Across those visits, inspectors documented 80 total violations — 17 critical, 16 major, 47 minor.

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Record snapshot

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The latest inspection on September 29, 2025 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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EL PILON RESTAURANT INC 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 preparation, food storage, or warewashing areas.
[36-34-5] Ceiling vents soiled with accumulated grease and dust near steam table.
[36-73-4] Floor soiled/has accumulation of food debris and grease under cooking equipments.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the hood soiled with grease.
[25-06-4] Single-service food container lids not stored inverted or protected from contamination at dry storage. Operator stored inverted.
[08B-12-5] Stored corn bag not covered at dry storage. Operator covered corn bag.
[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 black beans (112F - Cold Holding); cooked beef (118F - Hot Holding). Per operator all items stored on steamer for one hour. Operator started reheating all items.
[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 Health Reporting Agreement.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable at prep area.
[08B-38-4] Food stored on floor. Plantain stored on floor at walk-in cooler.
[36-32-5] Multiple ceiling tile shows damage throughout the kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employee at women bathroom.
[33-16-4] Open dumpster lid.
[25-06-4] Single-service food containers not stored inverted or protected from contamination at dry storage.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked pork left over in the oven for cooling over night. Cooked pork (102F - Cooling).
[50-17-3] Operating with an expired Division of Hotels and Restaurants license on 12/01/24
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler; raw chicken stored over ready to eat yuca. Operator removed yuca to top shelf.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked pork left over in the oven for cooling over night. Cooked pork (102F - Cooling).
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On steamtable; cooked red beans (118F - Hot Holding); cooked black beans (108F - Hot Holding); cooked yuca (112F - Hot Holding); cooked pork (109F - Hot Holding); cooked chicken (119F - Hot Holding); cooked beef (106F - Hot Holding) Per operator all items reheated and stored on steamtable for one hour. Operator has started reheating all items to 165F.
[41-10-4] Toxic substance/chemical improperly stored. Chemical spray bottle stored with olive oil at dry storage. Operator removed spray bottle.
[53A-03-7] Food manager certification expired on 09/19/24. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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 walk-in cooler; cooked beef and cooked yuca stored without date marked held more than 24 hours. Per operator prepared and stored in walk-in cooler the day before inspection.
[41-17-4] Spray bottle containing toxic substance not labeled at dry storage.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles throughout kitchen soiled with accumulated grease, mold like substance.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored on top of soiled ice machine. Operator removed ice scoops and sanitized; stored ice scoops on sanitized container.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit at cook line. Standing water- 85F. Operator discarded water and replaced utensils.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees by triple sink area. Provided operator handwashing sign.
[25-05-4] Single-service coffee filters improperly stored at server station. Operator voluntarily discarded coffee filters.
[14-31-5] Nonfood-grade storage container used in direct contact with food. 5 pounds of cooked soup stored in non- food grade storage container in reach in cooler by cook-line. 15 pounds of cooked black beans; 10 pounds of cooked rice; 10 pounds of raw pork stored in non-food grade storage container in walk-in cooler.
[01B-03-5] Stop Sale issued due to adulteration of food product. 5 pounds of cooked beef noodle soup stored in nonfood-grade storage container in reach in cooler by cook-line. 15 pounds of cooked black beans; 10 pounds of cooked rice; 10 pounds of raw pork stored in nonfood-grade storage container in walk-in cooler.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table by cook-line; cooked chicken (115F - Hot Holding) Per operator chicken cooked and placed on steam table 3 hours before inspection conducted. Operator reheated chicken; cooked chicken ( 195F- Hot holding)
[41-10-4] Toxic substance/chemical improperly stored. Quaternary sanitizer container stored next to spices at prep area. Operator removed quaternary container to chemical storage.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler by cook soiled with mold like substance.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no proper test strips available for triple sink sanitation compartment.
[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 health reporting agreement form.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed helium tank not secured. Operator removed correct storage and secured.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen area some ceiling tiles in disrepair.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles at kitchen soiled accumulated with grease, mold- like substances.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee removed it at time of inspection.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed around stove and cooking area accumulated grease, mold-like substances.
[36-17-5] Floor tiles missing and/or in disrepair. Observed missing tiles at utensil storage next to steam table.
[36-12-4] Floors not constructed to be easily cleanable. Observed floors no longer smooth to be easily cleanable at kitchen area.
[36-37-5] Kitchen ceiling not smooth, nonabsorbent and easily cleanable.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dry red bean container lid with dust. Operator cleaned it at time of Inspection.
[33-16-4] Open dumpster lid. Operator closed lid.
[25-06-4] Single-service articles not stored inverted or protected from contamination at kitchen area and dry storage. Operator stored inverted.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed peeled plantains stored in nonfood-grade bags. Operator removed plantains, stored in food grade bags.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed triple sink sanitation solution 500+ppm quaternary. Operator diluted solution with water 200ppm quaternary.
[11-27-4] 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 DBPR HR 5030-104 form.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food particles in handwashing sink.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no test strips available for triple sink sanitation compartment. Discussed operator having correct test strips in establishment.
[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 health reporting agreement form. Employee started reading and signing at time of Inspection.
[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 propane tank larger than 1 lb stored in kitchen. Operator removed correct storage at outside.