CHUCHI'S RESTAURANT
2114 SANTA BARBARA BLVD, Cape Coral FL 33991 · 239.666.4121
Last inspected Aug 25, 2026 · 9 visits since August 2023
NOV 24
MAR 25
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 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. Emailed manager DBPR Form HR 5030-104.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Toxic substance/chemical improperly stored. Observed butane fuel tank on prep table with glasses and silverware. The owner removed the bottle of butane fuel tank from prep table.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors both bathroom doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Show the remaining 2 findings ▾
Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn.
Food stored on floor. Observed bag of onions on floor in walk-in oiler.
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish over ready to eat tortilla chips in walk-in cooler. The owner moved the raw fish beside the raw beef in walk-in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No soap provided at handwash sink in kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed both bathroom doors not tight fitting.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. Observed stand up reach-in cooler in kitchen gasket torn.
In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door.
Sep 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed container of medicine Improperly stored on prep table in kitchen. The owner removed the box of Covid Tester from prep table.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw calamari in reach-in cooler across from cook line. The owner moved the raw beef under the raw calamari.
Handwash sink not accessible for employee use at all times by container of water. The container of water was removed from handwashing sink in kitchen.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Observed reach-in cooler across from cook line line gasket torn.
Food stored on floor. Observed bag of onions on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
Self-closing device on bathroom door disconnected/broken.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork in walk-in cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed roasted pork and orange rice in walk-in cooler not date marked.
Bathroom facility in disrepair. Observed handwashing faucets very lose in men's restroom.
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 plates and bowls not inverted above steam table.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Food stored on floor. Observed bag of onions on floor in kitchen.
In-use tongs stored on equipment door handle between uses.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded beef over rice and beans in walk-in cooler. The owner moved the raw breaded beef to other side in walks cooler.
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. Printed out Clean Up of Vomiting and Diarrheal Events DBPR Form HR 5030-204 for Owner. The owner posted form on wall in kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed slicer soiled. The owner cleaned slicer during inspection.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. The owner placed paper towels at handwashing sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork not date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in cooler gasket across from cook line gasket torn.
In-use knife/knives stored in cracks between pieces of equipment.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees front counter.
Old labels stuck to food containers after cleaning. Observed old label on rice and beans in walk-in cooler. The owner is changing label.
Opened employee beverage container in a cold holding unit with food to be served to customers.
May 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 25, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans and beef in walk-in cooler not date marked.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside stand up freezer turned off.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority6 Intermediate2 Basic
Show 9 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 cook wiping hands on apron while preparing food. Educated cook on not touching cloths or apron while engaging in food preparation.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed rice and beans and beef in walk-in cooler not date marked.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Unnecessary persons in the food preparation, food storage, or warewashing area.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink beside stand up freezer turned off.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
In-use tongs stored on equipment door handle between uses.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate1 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 reach-in cooler across from cook line. The operator moved raw chicken over raw chicken.
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 manager DBPR Form HR 5030-104.
Handwash sink not accessible for employee use at all times. Observed hand washing sink blocked by dirty dishes. The operator removed dishes from hand washing sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink.
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 the Employee Reporting Form. The owner printed out during inspection.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing sink shut off beside stand up freezer.
In-use tongs stored on equipment door handle between uses.
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.