BUBBLE ROOM RESTAURANT
15001 CAPTIVA DR, Captiva FL 33924 · 239-472-5558
Last inspected Jul 16, 2026 · 5 visits since April 2024
5 inspections trending down, 24 points off where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. One quart of piccata sauce dated 06-29-26 and 2 quarts of Po Boy sauce dated 06-30-29; exceeding 7 day shelf life.
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces and prepped vegetables. Observed operator correct violations in order to meet inspection standards.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. One quart of piccata sauce dated 06-29-26 and 2 quarts of Po Boy sauce dated 06-30-29; exceeding 7 day shelf life.
Stop Sale issued due to food not being in a wholesome, sound condition. One quart of piccata sauce dated 06-29-26 exceeding 7 day shelf life.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 00ppm) operator uses both triple sink and dish machine for ware washing. Instructed operator to use dish machine for sanitizing until triple sink sanitizer dispensers are functioning properly.
Handwash sink used for purposes other than handwashing.Hand sink next to three compartment sink used as dump sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks in dish area stored with clean plates. Operator removed all drinks.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler tequila cream sauce (59 F - Cooling); Boursin sauce (50 F - Cooling) per operator sauces were prepared the night prior and placed in walk in cooler. It can be determined that sauces did not cool properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler tequila cream sauce (59 F - Cooling); Boursin sauce (50 F - Cooling) per operator sauces were prepared the night prior and placed in walk in cooler. It can be determined that sauces did not cool properly.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibbs at outdoor mop sink have no vacuum breakers.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in server station.
Bowl or other container with no handle used to dispense food. Ramekin used as scoop in cinnamon and baking powder. Operatpr removed.
Damaged/spoiled/recalled food not properly segregated. Four (4) cans of Jade Mountain Hoisin Sauce on dry storage shelf with dented rims. Operator moved to be returned to vendor.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign at hand sink behind bar.
Nothing was found. The inspector recorded no violations at all.
Nothing was found. The inspector recorded no violations at all.
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.