GALLERY AT CAPE CORAL IL
2307 CHIQUITA BLVD S, Cape Coral FL 33991 · 303-324-8526
Last inspected Jul 17, 2026 · 6 visits since March 2024
MAR 24
NOV 24
MAR 25
SEP 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. 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 →
Inspection history
6 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
What the inspector wrote — 3 findings
Operating with an expired Division of Hotels and Restaurants license.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Jul 8, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine final rinse cycle 148.9.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed a container of raw beef over a container of raw lobster in stand up reach-in cooler on cook line. The chef placed the raw lobster above the raw chicken and placed the raw beef beside the raw chicken.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed measuring device not working.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line. The cell phone was removed from prep table.
In-use tongs stored on equipment door handle between uses. Tongs was removed from oven door.
No handwashing sign provided at a hand sink used by food employees in bar. Emailed Manager HR Form 5030-111 handwashing signs.
Standing water in bottom of reach-in-cooler across from handwashing sink on cook line.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Whole fruit displayed for self-service not wrapped and no utensils provided. Observed apples and plums in breakfast area not wrapped or utensils provided for guest. The Chef placed utensils in fruit box.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils above prep table. The chef removed open drink from above prep table.
In-use wet wiping cloth/towel used under cutting board. The Chef removed the wiping cloth from under the cutting board.
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dented/rusted cans present. See stop sale. Observed 2 dented cans of refried beans and sliced pineapples on can rack. The manager took dented cans off can rack to return to vender.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw red snapper and raw pork in reach-in cooler under cook line. The chef moved the raw hamburgers on bottom shelf beside the raw marinated chicken.
Establishment not maintaining clam/mussel/oyster tags for 90 days. The Oyster and Claims are not maintained for 90 days. Educated Chef on maintaining Clam and Oyster Tags for 90 Day consecutivly.
Handwash sink not accessible for employee use at all times. Observed handwashing sink beside ice machine blocked by scrub cleaner. The operator moved the scrub on bottom shelf beside deep frier.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. The oyster consumer was not posted. Emailed Chef Oyster Consumer to post in front of establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. The operator wiped ice machine during inspection.
Equipment and utensils not properly air-dried - wet nesting.
In-use wet wiping cloth/towel used under cutting board.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw trout and raw lamb chops in reach-in cooler under cook line. The chef moved the raw hamburgers beside the raw trout and raw lamb chops.
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 5030-104 for Chef. The Chef posted form during inspection.
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. Printed out Employee Reporting Form HR 5030-103 for Chef. The Chef filled out form during inspection.
No soap provided at handwash sink on cook line. The chef placed soap at handwashing sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed Chef the Consumer Advisory.
Carbon dioxide/helium tanks not adequately secured.
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 soup bowls on prep table not protected. The chef protected bowls on prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone on prep table across from cook line. The chef removed cell phone from prep table.
No handwashing sign provided at a hand sink used by food employees. In preparation area.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.
Standing water in bottom of reach-in-cooler across from stand up reach-in freezer on cook line.
Mar 11, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.