FISH TALE GRILL BY MERRICK SEAFOOD
1229 SE 47 TER, Cape Coral FL 33904 · 239-542-8080
Last inspected Jan 23, 2026 · 6 visits since March 2024
MAR 24
OCT 24
APR 25
OCT 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 24 points off where it started.
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. Provided with written procedures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sauce 50F cold hold, cut cabbage 49F cold hold, cooked lobster 48F cold hold in produce whole fish walk in cooler. Educated operator on maintaining temperature at 41F or below. Operator moved foods to colder part of walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb attached to three compartment sink faucet and hose bibb at end of cook line across from walk in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Educated operator on proper concentration of sanitizer. Operator redid sanitizer. Rechecked concentration at 200 ppm.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink in back food prep area. Educated operator on maintaining paper towel dispenser. Operator placed napkins at hand wash sink.
Bowl or other container with no handle used to dispense salsa. Educated operator on using scoops with handles. Operator removed cup.
Clam/scallop or other shells purchased from a supplier reused to serve food. Stop Sale. Operator discarded shells.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed shoes stored in hot holding unit used for storage of bread crumbs and spices. Operator removed shoes.
Employee with no hair restraint while engaging in food preparation. Cooks.
Food not stored at least 6 inches off of the floor. Observed boxes of frozen seafood stored on floor in walk in freezer.
In-use ice scoop stored on top of ice machine in walk in cooler between uses. Operator removed ice scoop.
No handwashing sign provided at a hand sink used by food employees. Handwashing sink at cook line. Educated operator on the importance of having hand wash signs.
Nonfood-contact surface soiled with pink-like substance on walk in cooler curtains. Operator had employee clean curtains.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
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 changed sanitizer. Rechecked concentration at 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 44F cold hold, chowder 48F cold hold, cut cabbage 45F cold hold, and pasta 46F cold hold less 4 hours in produce walk in cooler. Operator turned down walk in cooler.
Toxic substance/chemical improperly stored. Observed utensils stored inside sanitizer bucket. Operator removed knives and washed, rinsed, and sanitized.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm. Educated operator on proper concentration of sanitizer.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse cloth. Educated operator on hand wash only.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels in back food prep area.
Bowl or other container with no handle used to dispense sauce. Operator removed cups.
Ceiling/ceiling tiles/vents soiled with accumulated dust, above dishmachine. Operator cleaned ceiling.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage.
Equipment and utensils not properly air-dried - wet nesting.
In-use spatula stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 100F. Educated operator in maintaining water at 135F or above.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line. Educated operator on importance of having hand wash signs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust on table underneath oven at end of cookline. Operator cleaned.
Opened employee beverage container in a cold holding unit with food to be served to customers. Upright double door reach in cooler at end of cook line. Operator placed employee beverages on bottom shelf.
Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping buckets off of floor. Operator placed bucket inside of another bucket.
Apr 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw lobster stored over ready to eat mashed potatoes. Observed bag of raw chicken stored in same container with cooked sausage in walk in cooler. Operator moved raw chicken to different location.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed quaternary ammonium concentration at 400+ppm.
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. Provided with written procedures.
Handwash sink used for purposes other than handwashing. Observed hand wash sink installed dishwash area use to fill sanitizer buckets. Educated operator on hand wash sink only. Operator removed bucket.
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.
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No soap provided at handwash sink installed back food prep area. Educated operator on importance of having hand soap. Operator placed soap at hand wash sink.
Carbon dioxide/helium tanks not adequately secured in back food prep area near hand wash sink.
Condensation or other drainage not disposed of according to law. Observed water dripping from pipe from ceiling into floor above dishwash area.
Food not stored at least 6 inches off of the floor. Observed bucket of packaged raw calamari stored in floor in dishwash area. Operator placed calamari on counter.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed water temperature at 122F. Educated operator in maintaining water at 135F or above. Operator placed container on stove.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at cook line and hand wash sink in back food prep area. Educated operator on importance of having hand wash signs. Operator placed sign at hand wash sink.
Single-service cups improperly stored on floor in back food prep area.
Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen raw calamari thawing in standing water on floor in dishwash area.
Wiping cloth sanitizing solution stored on the floor. Educated operator on keeping buckets off of floor. Operator placed bucket on counter.
Working containers of food removed from original container not identified by common name. Flour bin in back food prep area. Educated operator on the importance of labeling. Operator labeled flour.
Oct 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut melon 44F cold hold, American cheese 45F cold hold less than 4 hours. Operator moved time/temperature control for safety foods to colder part of walk in cooler and turned down walk in cooler.
Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by fry oil collection machine and flour bin.
Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink at cook line. Operator removed plastic container.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line and hand wash sink in back food prep area. Operator placed paper towels at hand wash sink.
No soap provided at handwash sink. Hand wash sink in back food prep area.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink in back food prep area. Educated operator on the importance of having a hand wash sign.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wiping cloth sanitizing solution stored on the floor. Cook line.
Working containers of food removed from original container not identified by common name. Flour bin in back food prep area.
Mar 22, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat dairy in walk in cooler. Operator switched eggs to bottom shelf.
Food-contact surface soiled with food debris. Can opener.
No soap provided at handwash sink. Handwashing sink at inside bar.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink at inside bar and men's restroom.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
No handwashing sign provided at a hand sink used by food employees. Handwashing sink in back food prep 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.