CADEAU CAFE

Name: CADEAU CAFE
Address: 10650 METRO PKWY UNIT 101, FORT MYERS, FL, 33966, US
Rating: 60.9

10650 METRO PKWY UNIT 101, FORT MYERS, FL 33966

License #4607716

☕ Café/Breakfast ℹ️

60.9 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 15 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CADEAU CAFE in FORT MYERS currently holds an InspectFL Health Score of 60.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 30 total violations — 4 critical, 8 major, 18 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 23, 2026 shows 15 observation rows: 2 critical, 4 major, and 9 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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CADEAU CAFE 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: Call Back - Admin. complaint recommended
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not above product in multiple containers.
[11-27-4] Person in charge had no knowledge of 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.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing a bracelet.
[14-11-5] Equipment in poor repair, ice machine in kitchen inoperable.
[14-69-4] Ice buildup in reach-in cooler in kitchen.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pasta noodles in drain of handwash sink in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed container of cooked oxtail in reach in cooler, the chef stated it was not for serving and was employee food.
[31B-04-4] No handwashing sign provided at a both hand sinks used by food employees.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (71F - Cold Holding) in kitchen, chef states it has been out less than 2 hours. Educated needs to be cold held or use time as a public health control and discard after 4 hours.
[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, the chef states they were placed in display at 8:00am.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed bottle of green chemical in kitchen not labeled.
[29-49-6] Standing water in bottom of reach-in-cooler in kitchen.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle not above product in multiple containers.
[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.
[14-11-5] Equipment in poor repair, ice machine in kitchen inoperable.
[14-69-4] Ice buildup in reach-in cooler in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler in kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a both hand sinks used by food employees.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed bottle of green chemical in kitchen not labeled.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed butter (71F - Cold Holding) in kitchen, chef states it has been out less than 2 hours. Educated needs to be cold held or use time as a public health control and discard after 4 hours.
[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, the chef states they were placed in display at 8:00am.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed container of cooked oxtail in reach in cooler, the chef stated it was not for serving and was employee food.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pasta noodles in drain of handwash sink in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed chef wearing a bracelet.