CAPTAIN HOOK'S SUSHI/ PHO/THAI
2612 SANTA BARBARA BLVD STE 12-13, Cape Coral FL 33914 · 239-673-8138
Last inspected Jun 11, 2026 · 10 visits since August 2023
AUG 24
FEB 25
AUG 25
JAN 26
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2025066877 | Aug 13, 2025 | Nov 3, 2025 | $1,100 |
| 7--2024007572 | Dec 18, 2023 | Mar 28, 2024 | $200 |
Inspection history
10 visits, newest first
Jun 11, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. On front counter 4 food containers (72 quarts) containing cooked beef broth that per operator was prepared 8 hours prior, observed to have improperly cooled - beef broth (80 F - Cooling) stop sale issued.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over prepared chicken and pickled ginger. Observed operator correct violations in order to meet inspection standards.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon in reach in cooler. Observed operator correct violations in order to meet inspection standards.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice at front counter sushi rice held in time exceeds 4 hours as operator stated is was made the night prior.
Show the remaining 6 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Sushi prepared more than 24 hours prior not date marked after opening.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator provided roll of paper towels.
Bowl or other container with no handle used to dispense food. Cup used as scoop in container of sugar. Observed operator correct violations in order to meet inspection standards.
Floor soiled/has accumulation of debris. Food debris underneath cooking equipment
Ice buildup in reach-in freezer and/or walk-in freezer. Inside small reach in freezer is storage room.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between counter and ice machine at sushi station. Observed operator correct violations in order to meet inspection standards.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored directly over prepared white rice and papaya salad in glass door reach in cooler. Operator moved foods to proper storage. This is a repeat violation from the previous inspection dated 08-13-2025
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar: Masago (69 F - Cold Holding) operator states roe was out of refrigeration about 30 minutes and put food into reach in cooler to cool. This is a repeat violation from the previous inspection dated 08-13-2025
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice not time stamped. Per operator rice was prepared at 11:30 and operator time marked rice
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser as a mold like build up at soda nozzles.
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. Giavanna expired on 04-02-2024 This is a repeat violation from the previous inspection dated 08-13-2025
Bowl or other container with no handle used to dispense food. In rice container. Observed operator correct violations in order to meet inspection standards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table next to wok table. Observed operator correct violations in order to meet inspection standards.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (00ppm) per operator, only soap is being used to "sanitize" tables. Discussed with operator on proper sanitation requirements
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 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. Dishwasher (Chlorine 00ppm); operator changed sanitizer bucket to achieve: Dishwasher (Chlorine 100ppm) This is a repeat violation from previous inspection dated 02-21-2025
Operator failed to comply with a Stop Sale Notice. Food for which Stop Sale Notice issued continues to be prepared for service/served to the public. Stop sale issued for 2 dozen shelled eggs. Operator placed eggs back into reach in cooler after stop sale was explained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat cucumbers in glass door reach in cooler. This is a repeat violation from previous inspection dated 02-21-2025
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed shelled eggs - ambient (81 F - Cold Holding) on front counter next to wok station. Per operator eggs had been removed from refrigeration 4.5 hours prior.
Handwash sink used for purposes other than handwashing. Hand sink in kitchen used as dump sink.
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 servers and four cooks working with food and no certified food manager is present.
No paper towels or mechanical hand drying device provided at handwash sink. At cooks line hand sink. Operator provided new roll of paper towels
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Dezmin has no proof of training. This is a repeat violation from previous inspection dated 02-21-2025
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. Lucky, In, Southarak and Giavanna all expired on 04-02-2024
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf stored with clean plates above cooks line.
Employee personal food not properly identified and segregated from food to be served to the public. Employee's left over food stored in glass door reach in cooler in kitchen. Operator discarded personal food items.
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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. The manager changed out sanitizer bucket during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat rice in reach-in cooler across from cook line. The cook moved rice to another cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of rice.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.
Oct 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 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. Set up 3 compartment sink. The operator changed out sanitizer bucket.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw scallops (49F - Cold Holding); raw shrimp (48F - Cold Holding) in reach-in cooler across from cook line. The operator placed ice on raw shrimp and raw scallops.
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/
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.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Dec 18, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 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.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
Dec 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 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 set up 3 compartment sink.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. Observed hand washing sink on cook line used to fill container and put dirty dishes.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed Time as Public Health Control Paperwork for Sushi Rice, Eggs and Sprouts to owner.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Observed reach-in cooler across cook line gasket torn.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw beef in stand up reach-in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef (53F - Cold Holding) in reach-in cooler across from cook line. The manager placed ice on raw beef.
Handwash sink used for purposes other than handwashing. Observed operator washing carrots In hand washing sink in kitchen. Educated operator that hand washing sink was only for washing hands.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice scoop handle in contact with ice in sushi bar area.
In-use tongs stored on equipment door handle between uses.
Standing water in bottom of reach-in-cooler in sushi bar.
Wall soiled with accumulated grease, food debris, and/or dust in dishwashing area.
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.