CAPE HARBOUR OYSTER BAR & GRILL
5785 CAPE HARBOUR DR STE #101-102, Cape Coral FL 33914 · 239-541-0800
Last inspected Mar 26, 2026 · 6 visits since August 2023
DEC 23
AUG 24
MAR 25
OCT 25
MAR 26
— STEADY
5 inspections within 16 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. Emailed owner the Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. In cooks line reach in cooler four 8 oz packages of reduced oxygen packaging sea bass labeled to removed from packaging prior to thawing, fully thawed and still under reduced oxygen packaging
Manager or person in charge lacking proof of food manager certification. Jackson, is person in charge and does not have proof of food managers training.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Two line cooks, four servers and a bartender working with food and no certified food manager is present.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ledyne (issued 08-25-2022), is expired.
Show the remaining 4 findings ▾
Bowl or other container with no handle used to dispense food. Ramekin used as scoop in salsa. Operator removed and discarded
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. In cooks line reach in cooler four 8 oz packages of reduced oxygen packaging sea bass labeled to removed from packaging prior to thawing, fully thawed and still under reduced oxygen packaging
No handwashing sign provided at a hand sink used by food employees. In unisex restroom.
Opened employee beverage container in a cold holding unit with food to be served to customers. Partial bottle of water in reach in cooler. Operator removed and discarded.
Oct 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with garlic (76 F - Cold Holding) per operator prepared less than 2 hours prior. Operator,placed in refrigerator to cool.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Scalloped potatoes, per operator prepared on 10-9-25 and not date marked
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Handwash sink used for purposes other than handwashing. Observed handwashing sink bar used as dumping sink. Educated operator to only use handwashing sink for handwashing only.
Cutting board has cut marks and is no longer cleanable on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. Observed walk-in cooler gasket torn.
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp and raw fish thawing sink.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Observed raid insect spray on prep table across from deep freezer. The manager removed household chemicals from establishment.
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. Emailed owner the Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled across from cook line.
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. Emailed the owner Employee Reporting Form HR 5030-103 for Manager.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken wings in walk-in cooler not date marked.
Equipment in poor repair. Observed walk-in cooler gasket torn.
Floor tiles missing and/or in disrepair.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Silverware/utensils stored upright with the food-contact surface up. Observed silverware utensils stored upright above cook line.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching pants and shirts while engaging in food preparation. Educated operator on proper hand washing.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers and raw steaks over raw pork in walk-in cooler. The operator re-arranged food rack and placed raw beef under raw pork in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Employee eating in a food preparation or other restricted area. Observed operator eating and drinking on cook line.
Equipment in poor repair. Observed walk-in cooler gasket torn.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. Observed No hand washing sink at hand washing sink across from bar.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 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 set up 3 compartment sink.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw steaks over raw fish in reach-in cooler across from cook line. The cook moved raw steak beside raw chicken in reach-in cooler.
Handwash sink not accessible for employee use at all times by breading cart.
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. Emailed owner DBPR Form HR 5030-103. The owner is printing out and assuring all personnel is reading and signing form.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed meat sauce and chicken wings in reach-in cooler not date marked.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed walk-in cooler gasket torn.
In-use knife/knives stored in cracks between pieces of equipment.
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.