LAVITA BISTRO

Name: LAVITA BISTRO
Address: 4306 LEE BLVD, LEHIGH ACRES, FL, 33971, US
Rating: 68.3

4306 LEE BLVD, LEHIGH ACRES, FL 33971

License #4607913

🍽️ American ℹ️

68.3 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 11 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAVITA BISTRO in LEHIGH ACRES currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 31 total violations — 10 critical, 10 major, 11 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 6, 2025

The latest inspection on June 25, 2026 shows 11 observation rows: 5 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

LAVITA BISTRO 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
[35A-03-4] Dead roaches on premises. 4 dead in prep room under shelving, 1 in red basket on same shelving. Three in trap under display case front counter for cakes. 5 dead in wooden cabinets under coffee station front area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone plugged in over ice for drinks in front line left well.
[10-08-5] Ice scoop handle in contact with ice, front service well. Operator removed.
[12A-13-4] Employee handled soiled personnel cellphone and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cellphone to cutting board and knife on back prep line no glove change or handwashing. Spoke with employee regarding proper procedure.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk-in cooler, raw bacon over cooked pork. Operator moved to proper shelf.
[35A-05-4] Roach activity present as evidenced by live roaches found. 3 live roaches in prep room under shelving
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In dishwashing area in prep sink, raw beef (50F - Cold Holding); raw ground beef (61F - Cold Holding) for 3.5 hours. Operator began cooking meats for corrective action.
[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. On front line cooked yucca, Cooked mashed potatoes, cooked pumpkin), cooked chicken, cooked pork, holding on time as a public health control for two hours per operator. Spoke with operator regarding labeling based on written plan.
[31A-11-4] Handwash sink used for purposes other than handwashing. In back kitchen spoon in sink, on front line used to rinse dishware.
[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 cooks and 1 front counter employee handling food, no certified food manager present. Certified food manager arrived during inspection.
[31B-03-4] No soap provided at handwash sink. Sanitizer in soap dispenser middle of cook line. Soap is required.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Accumulated grease dripping on cook line.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. On pizza oven and top of soiled ice machine, scoops and paddles.
[02D-03-4] Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. In front reach-in cooler for customer self service, slices cake, rice pudding, cheeses, missing proper label.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food or other raw foods. Observed raw pork chorizo, raw lobster, and raw fish over cooked pork, deli ham in walk-in cooler. Also raw chicken over raw beef, pork. Operator rearranged walk-in cooler for proper storage.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In prep area, left side back of kitchen, cooked onions and oil (107F - Hot Holding) for one hour per operator. Provided operator time as a public health control form, operator placed food on stovetop for rapid reheat to 197F within 10 minutes. Corrected On-Site Also on front serving line, cooked chicken (119F - Hot Holding); cooked black beans (129F - Hot Holding); cooked shredded beef (114F - Hot Holding); cooked chicken cutlet (125F - Hot Holding) for 3 hours per operator. Operator began replacing items at time of inspection and stated they will be discarded within four hours, began working on chart to monitor times for foods.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside restaurant left corner facing front. In back screened area, two way splitter added missing two vacuum breakers.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[51-14-7] No plan review submitted and approved - bar area added. 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 https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Left side room bar added without plan review.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Marcelo, Brian, Nemry hired more than 60 days no training.