AZUCAR RESTAURANT AND BAKERY
3326 DEL PRADO BLVD S, Cape Coral FL 33904 · 2395492833
Last inspected Aug 21, 2026 · 12 visits since August 2023
JUL 24
OCT 24
AUG 25
NOV 25
AUG 26
— STEADY
5 inspections within 37 points of each other. Whatever this kitchen does, it does consistently.
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. Provided operator with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2024049885 | Jul 23, 2024 | Sep 23, 2024 | $400 |
| 7--2022059428 | Dec 5, 2022 | Jan 4, 2023 | $200 |
| 7--2016053246 | Nov 17, 2016 | Dec 14, 2016 | $800 |
| 7--2016017971 | Mar 24, 2016 | May 3, 2016 | $200 |
Inspection history
12 visits, newest first
Aug 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
What the inspector wrote — 3 findings
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.
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.
No plan review submitted and approved - renovations were made or are in progress. Observed buffet and ice machine added to front. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
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.
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.
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.
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.
No paper towels or mechanical hand drying device provided at front service handwash sink at buffet.
No plan review submitted and approved - renovations were made or are in progress. Observed buffet and ice machine added to front. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No soap provided at front service handwash sink at buffet.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Handwash sink in men's restroom. Operator fixed.
Water not provided at employee at front service handwash sink near buffet.
In-use ice scoop stored on top of ice machine between uses.
No handwashing sign provided at a front service hand sink at buffet used by food employees.
Time/temperature control for safety food thawed in an improper manner. Observed frozen beef and pork roasts thawing at room temperature.
Unsealed concrete floor in food preparation, food storage, warewashing areas.
Water leaking from pipe underneath handwash sink at buffet.
Jan 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw meat stored over frozen packages of plantains. Educated operator on proper separation of raw foods. Operator placed raw frozen meat on bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Ham 44F cold hold, cooked pork 44F cold hold less than 4 hours. Operator turned down walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Rice 123F hot hold less than 4 hours. Operator put rice in metal pan to reheat in oven to 165F.
Handwash sink not accessible for employee use at all times. Observed handwashing sink in kitchen blocked by fryer. Operator removed fryer.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Operator placed paper towels at hand wash sink in kitchen.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Current Hotel and Restaurant license not displayed.
Single-service articles not stored inverted or protected from contamination. Educated operator on proper storage of containers. Operator inverted containers.
Aug 1, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate5 Basic
Show 9 findings ▾
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 primed sanitizer. Rechecked concentration at 50 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee picking up knife from floor and not washing hands before working with food. Educated employee. Employee washed, rinsed, and sanitized knife and washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw frozen chicken stored over raw shrimp and pork. Operator placed raw chicken on bottom shelf.
Accumulation of dead insects in control devices. Operator discarded device.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Ice buildup in reach-in freezer and/or walk-in freezer. Operator had employee clean freezer.
Observed gasket on walk in cooler in poor repair.
Single-service articles not stored inverted or protected from contamination.
Oct 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
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 primed sanitizer. Rechecked concentration at 50 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw beef. Educated operator on proper separation of raw animal foods. Operator switched chicken to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Black beans 44F cold hold, American cheese 44F cold hold, raw hamburger 44F cold hold less than 4 hours in walk in cooler. Operator turned down walk in cooler.
Food storage container/container lid cracked or broken. Salt/sugar bins.
Ice buildup in reach-in freezer at cook line.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Walk in cooler.
Jul 23, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked onion sauce 78F hot hold less than 4 hours. Observed Rice 109F hot hold less than 4 hours.
Jul 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cracking raw shell eggs and not changing gloves and washing hands before touching ready to eat bread.
Nonfood-grade bags used in direct contact with raw meat in walk-in cooler.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw pork stored over packaged cooked crawfish.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed bag of raw meat stored over cooked pork in walk in cooler. Observed container of raw chicken stored over ready to eat sauce. Operator placed raw chicken on bottom shelf.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked onion sauce 78F hot hold less than 4 hours. Observed Rice 109F hot hold less than 4 hours.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in dishwasher area blocked by trash cantainer. Operator moved trash container.
Handwash sink used for purposes other than handwashing. Observed sponge stored in hand wash sink at front service area. Observed cleaning utensils stored in hand wash sink in hand wash sink in dishwasher area. Educated operator on having hand wash sink only. Operator removed items.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stew and precooked meats not date marked in walk in cooler. Educated operator on importance of date marking.
Exterior door has a gap at the threshold that opens to the outside. Door near restrooms.
Floors not maintained smooth and durable. Dishwash area.
Food not stored at least 6 inches off of the floor. Observed box of oranges stored on floor in walk in cooler.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at side bar.
No hot running water at mop sink.
Nonfood-contact surface soiled with dust on fan guard in walk in cooler.
Reach-in freezer interior/shelves have accumulation of soil residues.
Reuse of single-service or single-use articles. Observed cardboard reused to drain bacon. Operator switched to aluminum pan and deli paper.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 barehand contact with ready to eat bread. Educated operator. Operator educated employee. Employee put on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Milk 45F cold hold less than 4 hours. Operator turned down reach in cooler.
Handwash sink used for purposes other than handwashing. Observed sponge stored inside front service hand wash sink. Operator removed sponge.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed beef stew not date marked in walk in cooler.
Ice buildup in reach-in freezer at cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded employee beverage.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 15, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
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 primed sanitizer.
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
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 primed sanitizer.
Nonfood-grade containers not made for heat used for food storage - direct contact with rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Precooked ground beef 45F cold hold, precooked shredded beef 46F cod hold less than 4 hours. Operator turned down walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed black beans and rice 126F hot hold less than 4 hours. Operator switched to metal pans and reheated in oven to 165F.
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. Provided operator with written procedures.
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. Operator completed forms before leaving inspection.
Nonfood-grade basting brush used in food. Coffee ground brush.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee shoes stored on top of frying oil. Operator removed shoes.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.