Cape Coral33904
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb behind establishment.
High priorityCHICAGO PIZZA →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cream 62F cold hold, sour cream 58F cold hold less than 4 hours. Operator states opening, closing, and door ajar. Operator turned down reach un cooler.
High prioritySOUTH CAPE DINER →Aug 26, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw chicken stored over container of ready to eat chorizo.
High priorityHACIENDA JALISCO BAR & GRILL →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Salsa 63F cold hold less than 4 hours. Operator placed salsa back in reach in cooler.
High priorityHACIENDA JALISCO BAR & GRILL →Aug 26, 2026
Toxic substance/chemical improperly stored. Observed can of paint stored next to box of sugar in wait station. Operator removed paint.
High priorityHACIENDA JALISCO BAR & GRILL →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed potato salad 47F cold hold, sliced tomatoes 50F cold hold at buffet. Observed Croquettes 52F cold hold and cooked meat 50F cold hold in upright reach in cooler at cook line. Operator called technician and put foods in reach in freezer to cool. Observed Cut melon 48F cold hold, precooked pork 49F cold hold. Educated operator on maintaining foods at 41F or below.
High priorityAZUCAR RESTAURANT AND BAKERY →Aug 21, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Plantains 119F hot hold, chicken stew 109F hot hold at buffet. Educated operator on maintaining foods at 135F or above.
High priorityAZUCAR RESTAURANT AND BAKERY →Aug 21, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm. Operator replaced and primed sanitizer. Rechecked concrete at 50 ppm..
High priorityOAK & STONE →Aug 21, 2026
Toxic substance/chemical improperly stored by clean glasses at bar. Operator removed chemical.
High priorityOAK & STONE →Aug 21, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Smoked fat 75F cold holding overnight. Stop Sale. Educated operator on proper cooling and cold holding. Operator discarded smoked fat.
High priorityBIG8 BBQ →Aug 20, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm.
High priorityAZUCAR RESTAURANT AND BAKERY →Aug 20, 2026
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment using raw Swai for ceviche.
High priorityAZUCAR RESTAURANT AND BAKERY →Aug 20, 2026