Rib City
621 N 15th St, Immokalee
Jan 16, 2026
Routine - Food
Disposition
Inspection Completed - No Further Action
Inspector's notes
- Basic·Food-contact surfaces clean and sanitized
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5 - Basic·Dishwashing facilities; chemical test kits; gauges
Accumulation of lime scale on the inside of the dishmachine.
16-23-4 - Basic·Bathrooms
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors women's restroom door.
32-04-4 - Basic·Floors, walls, ceilings properly constructed and clean
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5 - Basic·Clean clothes; hair restraints; jewelry; fingernails
Employee with no hair restraint while engaging in food preparation.
13-03-4 - Basic·Food-contact and nonfood-contact surfaces designed, constructed, maintained
Equipment in poor repair. Observed handwashing sink on cook line in disrepair.
14-11-5 - Basic·Floors, walls, ceilings properly constructed and clean
Floor tiles missing and/or in disrepair.
36-17-5 - Basic·Single-service and single-use items; premises maintained
Single-service articles not stored inverted or protected from contamination. Observed plastic plates on storage rack not inverted.
25-06-4 - High Priority·Hands clean and washed properly
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook touching cloths sweatshirt and pants while preparing food. Educated cook touching not touch cloths or skin while preparing food. **Corrective Action Taken**
12A-28-4 - High Priority·Separating raw animal foods from each other, RTE foodsCorrected on-site
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw hamburgers over ready to eat ribs in reach-in cooler across from cook line. The cook moved the raw hamburgers beside the raw chicken on bottom shelf.
08A-05-6 - Intermediate·Handwash sink(s) installed, accessibleCorrected on-site
Handwash sink not accessible for employee use at all times. Observed handwashing sink blocked by dishwashing holder. The operator removed dishwashing holder from on top on handwashing sink.
31A-09-4 - Intermediate·Water source safe, hot (100°F) and cold under pressure
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink on cook line hot water shut off.
27-16-4
Violation codes
11 categories| Count | Violation |
|---|---|
| 1 | Raw/RTE food separation; food protection during prep and storage |
| 1 | Handwashing; employee hygiene |
| 1 | Clean clothes; hair restraints; jewelry; fingernails |
| 1 | Food-contact and nonfood-contact surfaces designed, constructed, maintained |
| 1 | Dishwashing facilities; chemical test kits; gauges |
| 1 | Food-contact surfaces clean and sanitized |
| 1 | Single-service and single-use items; premises maintained |
| 1 | Water source safe, hot (100°F) and cold under pressure |
| 1 | Handwash sinks; handwashing supplies and sign provided |
| 1 | Bathrooms |
| 2 | Floors, walls, ceilings properly constructed and clean |