CAFE YOU
1423 SE 10 ST #1A & #2, Cape Coral FL 33990 · 239.600.0966
Last inspected Dec 29, 2025 · 6 visits since July 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck leg over raw beef in walk-in cooler. The manager moved raw duck under the raw beef in walk-in cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in ware washing area.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. The knives were remove from under cooking unit.
In-use wet wiping cloth/towel used under cutting board on cook line. The wiping cloth was removed from under cutting board.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed wooden cutting board in handwashing sink behind front counter. The operator removed cutting board from handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in cooler gasket torn.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoked salmon (46F - Cold Holding) in reach-in cooler across from cook line. The operator moved the smoke salmon to reach-in cooler beside cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls not protected on kitchen counter.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment in poor repair. Observed reach-in cooler beside cook line gasket torn. Observed reach-in cooler across from cook line ambient temperature 46F.
In-use knife/knives stored in cracks between pieces of equipment.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. The knife was removed from between cooking units.
Old labels stuck to food. Observed wrong date stamp label on beef soup in walk-in cooler. The manager changed label during inspection.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw duck leg over raw beef in walk-in cooler. The manager moved raw duck under the raw beef in walk-in cooler.
Spray bottle containing toxic substance not labeled. The manager labeled spray bottle during inspection.
In-use tongs stored on equipment door handle between uses. The manager removed tongs from reach-in cooler door handle.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed smoke salmon (48F - Cold Holding); chicken salad (49F - Cold Holding) raw tuna (47F - Cold Holding) in reach-in cooler across from cook line. The operator is placing chicken salad, smoke salmon and raw tuna on ice.
Spray bottle containing toxic substance not labeled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 49F.
In-use utensil stored in standing water less than 135 degrees Fahrenheit above reach-in cooler beside 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.