LA SABROSURA LLC

Name: LA SABROSURA LLC
Address: 11196 S CLEVELAND AVE, FORT MYERS, FL, 33907, US
Rating: 92.1

11196 S CLEVELAND AVE, FORT MYERS, FL 33907

License #2355777

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

92.1 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

LA SABROSURA LLC in FORT MYERS currently holds an InspectFL Health Score of 92.1 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 September 25, 2025. Across those visits, inspectors documented 17 total violations — 5 critical, 6 major, 6 minor.

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

None on file yet

The latest inspection on September 25, 2025 shows 7 observation rows: 3 critical, 2 major, and 2 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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
[29-04-4] Nonfood-grade hose conveying potable water.
[35B-14-4] Mobile food dispensing vehicle service opening and door not kept closed except during food service.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar container not label at prep area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler near cook line; cooked pork (69F - Cooling); cooked chicken (59F - Cooling). Per operator cooked pork prepared, cooked and stored in reach-in cooler overnight. See stop sale.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink blocked with table and portable cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In reach-in cooler near cook line; cooked pork (69F - Cooling); cooked chicken (59F - Cooling). Per operator cooked pork prepared, cooked and stored in reach-in cooler overnight. See stop sale.
[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.

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