LA KASITA LLC

Name: LA KASITA LLC
Address: 2620 FOWLER ST, FORT MYERS, FL, 33901, US
Rating: 38.1

2620 FOWLER ST, FORT MYERS, FL 33901

License #4606449

38.1 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 6 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

LA KASITA LLC in FORT MYERS currently holds an InspectFL Health Score of 38.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 66 total violations — 16 critical, 27 major, 23 minor.

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Record snapshot

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The latest inspection on October 5, 2026 shows 6 observation rows: no critical rows, 4 major, and 2 minor.

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Inspection coverage

100%

Inspector notes

Coverage note

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DBPR

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LA KASITA LLC 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[27-19-5] Handwash sink does not have running water or enough water pressure to properly wash hands. Handwash sink at front counter low pressure hot water.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwash sink at front counter - 82F.
[08B-38-4] Food stored on floor. Observed box of plantains on floor near exit door.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of milk at front reach in cooler, opened more than 24 hours with no date marking.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in dining room.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of cooked beef in reach in cooler made over 24 hours prior with no date marking.

Disposition: Warning Issued
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed beef pastry (125F - Hot Holding); chicken pastry (122F - Hot Holding) in hot holding display at front counter. The operator states they are discarded after 4 hours, but has no written plan on site. The items have been in case for less than 2 hours.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in dining room.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup of grease on and around fryers.
[41-07-4] Container of medicine improperly stored next to vinegar and honey. The operator relocated to a dedicated spot for medications.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs near reach in cooler, the eggs have been out less than 2 hours and the operator relocated to reach in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed beef pastry (125F - Hot Holding); chicken pastry (122F - Hot Holding) in hot holding display at front counter with no time stamps. The items have been in case for less than 2 hours.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed ham (92F - Hot Holding); eggs (125F - Hot Holding); white rice (113F - Hot Holding); plaintains (125F - Hot Holding) at front counter at steam table. The table was off and the operator turned on and covered all items. The ham and eggs were reheated to 135 or above.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near exit door.
[31B-03-4] No soap provided at handwash sink near exit door.
[43-08-4] Unnecessary persons in the food preparation, food storage, or warewashing area. During inspection a customer entered the kitchen.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink at front counter - 77F.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed no handle plastic con used as scoop in ice ma bin. Operator removed container and replaced with handled scoop.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash sink at front counter exposed to splash. Operator move items from splash area.
[29-09-4] Faucet/handle missing at plumbing fixture. Observed miss faucets at mop sink.
[14-38-4] Food storage container cracked used as scoop in ice bin. Operator removed container from use.
[14-55-4] Uncleanable knife block in use to store knives. Operator removed knife block from use.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Outside mop sink drain in not connected to drain pipe and dumps onto ground.
[01B-07-4] Food with mold-like growth. See stop sale. Observed pan of cooked beef in reach-in cooler in storage room with mold-like substance growing on it. Operator voluntarily disposed of beef.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef and fish over cooked pork in reach-in cooler in kitchen. Observed raw shell eggs over hot sauce in reach-in cooler in storage room. Repeat 12-12-23
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw fish in reach-in cooler in kitchen.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Email operater Spoke with person in charge about the Big 6 food borne illnesses, person in charge did not have knowledge of Big 6 illnesses or signage to reference. Emailed operator Big 6 food borne illnesses signage and reference material.
[11-05-4] Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions.
[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. Email operater Clean-Up of Vomiting and Diarrheal Events DBPR HR 5030-104
[31A-09-4] Handwash sink at front counter not accessible for employee use at all times, blocked by plastic containers lids. Employee removed lids.
[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. Email operater Employee Health Agreement
[27-11-4] No running water at mop sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked beef, rice and sauce in reach-in cooler prepared onsite more then 24 hours prior as per employee statement not date marked.