LITTLE SICILY

Name: LITTLE SICILY
Address: 5611 SIX MILE COMMERCIAL CT #3, FORT MYERS, FL, 33912, US
Rating: 33.3

5611 SIX MILE COMMERCIAL CT #3, FORT MYERS, FL 33912

License #4607227

🍕 Pizza/Italian ℹ️

33.3 Grade F / 100

Failing Health Score

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Latest inspection

September 17, 2026 · 10 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

LITTLE SICILY in FORT MYERS currently holds an InspectFL Health Score of 33.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 17, 2026. Across those visits, inspectors documented 49 total violations — 16 critical, 14 major, 19 minor.

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The latest inspection on September 17, 2026 shows 10 observation rows: 4 critical, 3 major, and 3 minor.

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Inspector notes

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LITTLE SICILY 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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. No running water for shrimp thawing in prep sink near dishwashing area. Operator began putting away thawed shrimp after discussion.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bus tub in front of sink and strainer, utensils in handwash sink on main cook line. Operator removed for use.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. With attached hose, behind fryer.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch face with gloves, begin working with food at slicer, no gloves change no handwash. Spoke with employee, employee washed hands properly after removing gloves before returning to work.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw pork sausage stored on floor under shelving. Operator rearranged foods for proper food protection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dust on vent covers walk-in cooler.
[08B-03-4] Self-service lemon wedges not provided with proper dispensing utensils next to drink machine in customer area. Operator placed tongs in container.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. On speed rack in middle of kitchen, raw pork sausage over ready-to-eat bread for sandwiches. Operator moved to oven for proper situation. Discussed with operator proper separation of foods during preparation.
[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. Nicole, Elizabeth, Cirillo, Antonio, and Hugo hired more than 60 days notice proof of training.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the chute of the ice machine for customer self service.
[14-01-5] Bowl or other container with no handle used to dispense food. In spices above slicer, 6 no handle portion cups used as scoops.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of walk-in cooler and reach-in cooler under beer taps heavily soiled.
[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 walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator. See stop sale.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server touch ready to eat pizza with bare hands when serving to table. Spoke with operator regarding glove or utensil use to avoid bare hand contact with ready to eat foods.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in cooler black plastic garbage bags in direct contact with pizza dough. Operator removed bags and rewrapped in food grade plastic wrap.
[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 walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk-in cooler housemade tomato pasta sauce (50F - Cooling) overnight per operator, in large, covered plastic container.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade attached to back prep counter.

Disposition: Warning Issued
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled with accumulation of grease.
[14-31-5] Nonfood-grade bags used in direct contact with food. Approximately 6 plastic to-go bags used to store portioned chicken wings in reach-in freezer next to walk-in cooler. 6 bags of wings in walk-in cooler. Discussed alternative storage options with owner.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza make table top drop in cooler:; housemade tomato sauce (51F - Cold Holding); cooked pork sausage (54F - Cold Holding); cooked beef meatballs (52F - Cold Holding); ham (51F - Cold Holding) stored overnight per operator.
[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 reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath. Discussed employee heath with operator, operator began filling outform at time of inspection.
[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 cooked pizza slices on front counter properly time marked, no written plan. Printed and reviewed time as a public health control form with owner.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked sausage and cooked meatballs made yesterday per operator no date mark.