LEGNO

Name: LEGNO
Address: 7205 ESTERO BLVD E540 550 580, FORT MYERS BEACH, FL, 33931, US
Rating: 70.3

7205 ESTERO BLVD E540 550 580, FORT MYERS BEACH, FL 33931

License #4608021

🍕 Pizza/Italian ℹ️

70.3 Grade C / 100

Mixed Health Record

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Latest inspection

September 15, 2026 · 6 findings · 3 critical

Routine - Food

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Major

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Minor

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Quick take

LEGNO in FORT MYERS BEACH currently holds an InspectFL Health Score of 70.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 23 total violations — 5 critical, 8 major, 10 minor.

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The latest inspection on September 15, 2026 shows 6 observation rows: 3 critical, 3 major, and 0 minor.

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Inspector notes

Coverage note

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LEGNO has some meaningful issues on record. Would you still eat here?

C 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

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Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Four quarts house made fresh garlic in oil (74 F - Cold Holding) on dry storage shelf (dated 08-30-2026)
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.Raw shelled eggs stored on front exposed counter (ambient 69 F). Per operator less than two hours. Operator returned eggs to cooler to chill.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Italian sauce in walk in cooler was dated 08-06-2026 and operator stated it was made this week and date 09-09-2026
[41-17-4] Spray bottle containing toxic substance not labeled behind bar, per operator containing sanitizer. Operator labeled during inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzle has a build up of a mold like substance inside. Operator began cleaning during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Four quarts house made fresh garlic in oil (74 F - Cold Holding) on dry storage shelf (dated 08-30-2026)

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water at front prep counter. Operator discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cooks line prep counter. Operator removed and sanitized counter
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Pizza peal stored on top of soiled pizza oven. This is a repeat violation from the previous inspection dated 12-30-2025 Observed operator correct violations in order to meet inspection standards.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink in back prep room. This is a repeat violation from the previous inspection dated 12-30-2025
[41-07-4] Container of medicine improperly stored. Ibuprofen bottle stored on shelf in front prep area. Operator moved to office. This is a repeat violation from the previous inspection dated 12-30-25
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Clams and mussel tags not kept for 90 days.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Andre and Julio do not have certified food manager certification
[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/ Four cooks, a server and two bartender working with food and no certified food manager is present.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.