BOATHOUSE TIKI BAR & GRILL
5819 DRIFTWOOD PKWY, Cape Coral FL 33904 · 239-945-2628
Last inspected May 29, 2025 · 4 visits since September 2023
SEP 23
MAR 24
MAY 25
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
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 →
Inspection history
4 visits, newest first
May 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 2 high priority.
2 High priority3 Intermediate15 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee cracking raw shell eggs not changing gloves and washing hands before touching ready to eat toppings.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed egg batter 50F cold hold, sliced tomatoes 48F cold hold, raw mahi mahi 45F cold hold less than 4 hours. Educated operator on maintaining time/temperature control for safety foods at 41F or below.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked chicken.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at upstairs bar. Operator placed paper towels at hand wash sink.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging with cooked chicken.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed fish from packaging.
Condensation from lettuce storage cooler or other drainage not disposed of according to law. Operator wiped reach in cooler.
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.
Equipment and utensils not properly air-dried - wet nesting. Educated operator on air drying containers.
Food not stored at least 6 inches off of the floor. Containers of chips stored on floor in back food prep area. Operator placed chips off of floor.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Hand wash sinks at bar and restrooms. Educated operator on importance of having hand wash signs.
Nonfood-contact surface soiled with accumulated dust on vent of lettuce storage reach in cooler.
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. Educated operator on inverting containers. Operator inverted containers.
Standing water in bottom of reach-in-cooler. Salad prep reach in cooler. Educated operator on defrosting reach in cooler
Stored food not covered. Fruits at bar.
Time/temperature control for safety food thawed in an improper manner. Observed packaged raw fish thawing at room temperature.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Sep 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce 55F cold hold, sliced tomatoes 55F cold hold hold less than 4 hours. Operator turned down reach in coolers and called technician.
Toxic substance/chemical improperly stored. Observed cleaning chemical stored on top of dishmachine. Operator removed chemical.
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.
Employee with no beard guard/restraint while engaging in food preparation. Cook.
Equipment and utensils not properly air-dried - wet nesting.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Upstairs bar.
No handwashing sign provided at a hand sink used by food employees. Men's restroom.
Nonfood-contact surface soiled with dust on fan above dishmachine.
Single-service articles not stored inverted or protected from contamination. Cook line. Operator inverted containers.
Standing water in bottom of reach-in-cooler. Middle reach in cooler and upright reach in cooler at end of cook line.
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.