FINS SEAFOOD & DIVE BAR
3422 DEL PRADO BLVD S, Cape Coral FL 33904
Last inspected Mar 23, 2026 · 12 visits since July 2023
SEP 24
JAN 25
JUL 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink at cook line. Note: Operator has work order in place to fix and there is another woring hand wash sink within the vicinity.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $950
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2020046998 | Aug 25, 2020 | Jan 13, 2021 | $400 |
| 7--2015046144 | Oct 19, 2015 | Apr 25, 2016 | $550 |
Inspection history
12 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated operator. Operator educated employee. Employee washed hands.
Clam/mussel tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Observed handwash sink at beverage/wait station used to rinse drink cup.
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. Operator completed form.
Show the remaining 8 findings ▾
Cutting board has cut marks and is no longer cleanable at cook line.
Equipment and utensils not properly air-dried - wet nesting. Educated operator on air dry containers.
In-use ice scoop stored on top of outdoor ice machine between uses. Educated operator on proper storage of ice scoop. Operator removed, washed, rinsed, and sanitized scoop. Operator placed scoop on inside clean bucket.
In-use tongs stored on trash container between uses. Operator removed, washed, rinsed, and sanitized tongs.
No handwashing sign provided at a hand sink used by food employees. Handwash sink in dishwash area. Operator placed handwash sign at handwash sink.
Soiled dry wiping cloth in use. Operator changed cloth.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Wiping cloth sanitizing solution stored on the floor. Educated operator on proper storage of sanitizer buckets. Operator placed bucket on shelving.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Spray bottle containing toxic substance not labeled. Educated operator on the importance of labeling. Operator labeled bottle.
Accumulation of debris inside warewashing machine.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris underneath shelving in liquor room.
In-use ice scoop stored on top of outdoor ice machine between uses. Educated operator on proper storage of ice scoop. Operator removed scoop.
No handwashing sign provided at a hand sink used by food employees. Dishwasher area.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses. Salad prep reach in cooler.
Wiping cloth sanitizing solution stored on the floor. Cook line. Operator corrected.
Sep 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 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. Educated operator on proper concentration. Operator primed sanitizer. Rechecked concentration at 50 ppm.
Nonfood-grade bags used in direct contact with parsley in walk in cooler. Operator switched to food grade container.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse container.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Observed 6 employees on duty during inspection- 1 cook, 2 food prep, and bartender preparing drinks. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Soap dispenser at handwash sink not working/unable to dispense soap at bar. Operator fixed soap dispenser.
Spray bottle containing toxic substance not labeled in dishwash area. Operator labeled bottle.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no water at hand wash sink at cook line. Note: Operator has work order in place to fix and there is another woring hand wash sink within the vicinity.
Ceiling/vent soiled with accumulated dust, or mold-like substance in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage top of dishmachine. Operator removed employee beverage.
Floor area in beer walk in cooler covered with standing water.
Food not stored at least 6 inches off of the floor. Observed container of frozen ground beef stored on floor in walk in freezer.
Food storage container/container lid cracked or broken. Operator removed container.
In-use ice scoop stored on soiled air flow machine surface between uses. Operator removed ice scoop.
In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives.
Nonfood-contact surface soiled with grease, food debris on hot holding element at cook line.
Objectionable odors at bar entrance of the establishment.
Open dumpster lid.
Jan 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 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. Observed chlorine concentration at 0 ppm at bar. Operator primed sanitizer and called technician. Operator will use work dish machine in kitchen.
Handwash sink not accessible for employee use at all times. Observed handwash sink in back dishwasher area blocked by cutting boards. Operator removed cutting boards.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Educated operator on importance of storing ice buckets off of floor.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in dishwash area.
Soiled dry wiping cloth in use. Operator discarded cloth.
Nov 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Sep 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 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. Observed chlorine concentration at 0 ppm. Educated operator on importance of having proper chlorine concentration. Operator primed sanitizer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over container of raw fish. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw 53F cold hold, sliced tomatoes 52F cold hold, shredded cheddar cheese 52F cold hold more than 4 hours in reach in cooler at cook line entrance. Observed cooked scallops 62F cold hold hold, raw fish 63F cold hold hold more than 4 hours in reach in cooler across from fryers. Stop Sale. Operator discarded time/temperature control for safety foods.
Clam/mussel tags not marked with last date served. Educated operator on importance of putting last date served. Operator dated tags.
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.
Accumulation of debris on exterior of warewashing machine. Educated operator on cleaning dishmachine.
Cleaned and sanitized equipment or utensils not properly stored. Observed ice buckets stored on floor. Operator placed ice buckets off of floor.
In-use tongs stored on equipment door handle between uses.
May 31, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority7 Intermediate8 Basic
Show 18 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 called technician.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Butter 50F cold hold, sliced tomatoes 48F cold hold, Crab cakes 49F cold hold less than 4 hours. Operator turned down walk in cooler and placed crab cakes in walk in freezer.
Toxic substance/chemical improperly stored on shelf near food items. Operator removed chemicals.
Clam/mussel/oyster tags not marked with last date served.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Food-contact surface soiled with food debris. Can opener.
Handwash sink used for purposes other than handwashing. Observed bottled beverages stored in hand wash sink at inside bar. Operator removed bottles.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at inside bar. Operator placed paper towels at hand wash sink.
Spray bottles containing toxic substance not labeled. Operator labeled bottles.
Accumulation of debris on exterior of warewashing machine.
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. Educated operator on removing fish from packaging. Operator removed fish from packaging.
Floor soiled/has accumulation of debris underneath shelving in hallway/dry storage.
In-use ice scoop stored on outside ice machine between uses. Educated operator on proper storage of ice scoop.
Objectionable odors at bar entrance.
Unsealed concrete floor in food preparation, food storage, warewashing area. Kitchen.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Wiping cloth sanitizing solution stored on the floor. Cook line.
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed American cheese 45F cold hold, cut cabbage 48F cold hold, raw calamari 45F cold hold less than 4 hours. Establishment just had delivery. Operator opened walk in freezer door ajar.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily.
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. Operator removed fish from packages.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sweatshirts stored on shelving above reach in cooler in back dry storage. Operator removed sweatshirts.
Floor soiled/has accumulation of debris underneath shelving in hallway near back dry storage. Educated operator on importance of cleaning floor.
Ice buildup in walk-in freezer.
In-use ice scoop stored on top of outside ice machine between uses. Educated operator on proper storage of ice scoop.
In-use spatula stored in cracks between pieces of equipment. Educated operator on proper storage of utensils. Operator removed spatula.
Old labels stuck to food containers after cleaning.
Jul 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale. Observed one 6lb can of fire roasted tomatoes dented. Operator separated can to be returned to distributor. Educated operator on going through dented cans.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw 56F cold hold, blue cheese 53F cold hold, seaweed salad 53F cold hold less than 4 hours. Educated operator on maintaining time/temperature control for safety foods at 41F or below. Operator double panned time/temperature control for safety foods with ice. Rechecked coleslaw 40F cold hold, salsa 38F cold hold, and sour cream 40F cold hold.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sauteed onions/mushrooms 87F hot hold less than 4 hours. Educated operator on maintaining once food is cooked to maintain foods at 135F or above. Operator discarded onions and mushrooms.
Spray bottles in dishwash area containing toxic substance not labeled. Operator labeled bottles.
Accumulation of gray-like substance in the interior of the ice machine/bin. Educated operator on cleaning ice machine daily.
Bowl or other container with no handle used to dispense melted butter. Operator removed cup.
Floor soiled/has accumulation of debris underneath shelving in dry storage hallway.
Food storage container/container lid cracked or broken. Operator discarded container.
In-use ice scoop stored on top of outside ice machine surface between uses.
In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at outside bar.
Nonfood-contact surface soiled with dust. Ice machine air filters and fan.
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.