CLASE AZUL MODERN MEXICAN CUISINE
3922 DEL PRADO BLVD S, Cape Coral FL 33904 · 239-471-0338
Last inspected Jul 31, 2026 · 6 visits since December 2024
DEC 24
MAR 25
JUL 25
OCT 25
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream 57F cold hold less than 4 hours. Operator placed cream in ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 31, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority3 Intermediate10 Basic
Show 17 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. Observed chlorine concentration at 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sour cream 46F cold hold, Salsa 47F cold hold, guacamole with chopped tomatoes 59F cold hold less than 4 hours in front reach in coolers at cook line. Observed Raw beef 48F cold hold, cooked shrimp 47F cold hold, precooked shredded chicken 49F cold hold less than 4 hours. Operator states just had delivery of beer kegs. Operator turned down walk in cooler and called technician.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cheese sauce 115F hot hold, enchilada sauce 122F hot hold less than 4 hours.
Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemical.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed strainer stored in handwash sink by chip station. Educated operator on handwash sunk only. Operator removed strainer.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense rice. Operator removed cups.
Carbon dioxide/helium tanks not adequately secured.
Floor tiles missing and/or in disrepair. Walk in cooler entrance.
Food not stored at least 6 inches off of the floor. Observed container of tomatillos stored on floor in walk in freezer. Operator placed container on shelving.
Food storage container/container lid cracked or broken. Ice bucket. Operator discarded ice bucket.
In-use spatulas in dishwash area stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food residue on bar shelving for beverages at bar.
Time/temperature control for safety food thawed in an improper manner. Observed frozen krab thawing at room temperature
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine concentration at 0 ppm. Operator redid sanitizer.
Working containers of food removed from original container not identified by common name. Observed salt not labeled. Operator labeled container.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Observed hand wash sink at cook line blocked by brooms. Operator removed brooms.
Handwash sink used for purposes other than handwashing. Observed strainer stored in hand wash sink at bar. Operator removed strainer. Observed foil hose attached to hand wash sink in back food prep area. Operator removed hose.
Ceiling tile missing above hand wash sink next to ice machine.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. Operator removed ice scoop.
Stored food not covered. Container of raw fish in walk in cooler. Operator placed lid in container.
Time/temperature control for safety food thawed in an improper manner. Observed package of frozen chipotle sauce thawing in standing water.
Jul 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw beef stored over raw shrimp. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream 57F cold hold less than 4 hours. Operator placed cream in ice.
Food-contact surface soiled with thick dried food debris on can opener. Educated operator on cleaning can opener daily.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to ice machine.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor.
Equipment and utensils not properly air-dried - wet nesting.
In-use ice scoop stored on top of ice machine between uses.
In-use tongs stored on equipment door handle between uses. Educated operator on proper storage of tongs.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Working containers of food removed from original container not identified by common name. Flour bins.
Mar 18, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate5 Basic
Show 10 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. Observed chlorine concentration at 0 ppm. Operator switched sanitizer. Rechecked concentration at 100 ppm.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Handwash sink used for purposes other than handwashing. Observed cup stored in hand wash sinks at service station. Operator removed cup.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sinks at bar.
No soap provided at handwash sink. Hand wash sinks at bar.
Covered waste receptacle not provided in women's bathroom.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sinks used by food employees. Educated operator on importance of having hand wash signs.
Open dumpster lid.
Silverware/utensils stored upright with the food-contact surface up. Spoons.
Dec 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. Three compartments sink in kitchen.
No probe thermometer provided to measure temperature of food products.
Wash solution in three-compartment sink less than 110 degrees Fahrenheit. Three compartment sink in kitchen.
No handwashing signs provided at a hand sinks used by food employees.
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.