GATHER/NEXT DOOR
5971 SILVER KING BLVD 116, Cape Coral FL 33914 · 239.673.9939
Last inspected Jan 29, 2026 · 6 visits since September 2023
SEP 23
JAN 24
OCT 24
MAY 25
JAN 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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 Manager. The chef posted form on board.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ahi tuna and caviar not designated as raw. Operator began to designate raw items.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. This is a repeat violation from the previous inspection dated 05-06-2025
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils on cooks line. Observed operator correct violations in order to meet inspection standards.
In-use tongs stored on equipment door handle between uses. 5 pairs of tongs on oven handle on cooks line. Observed operator correct violations in order to meet inspection standards.
May 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Handwash sink not accessible for employee use at all times. Observed handwashing sink on cook line blocked by empty container.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed reach-in cooler across from cook line gasket torn.
Floor tiles missing and/or in disrepair.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Standing water in bottom of reach-in-cooler in prep area.
Nov 1, 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.
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority2 Intermediate6 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chicken (46F - Cold Holding); raw hamburgers (45F - Cold Holding) in reach-in cooler across from cook line. The chef placed raw products on ice.
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 Manager. The chef posted form on board.
Handwash sink not accessible for employee use at all times. Observed handwashing sink beside cook line blocked by a container. The container was removed from handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed reach-in cooler across from cook line ambient temperature 47F.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of panko and semolina.
In-use utensil stored in standing water less than 135 degrees Fahrenheit on cook line.
In-use wet wiping cloth/towel used under cutting board.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw hamburgers (46F - Cold Holding); raw pork chops (45F - Cold Holding) in reach-in cooler under cook line. The chef placed raw products on ice.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tile shows damage or is in disrepair.
Equipment in poor repair. Observed walk-in cooler gasket torn.
Food stored on floor. Observed containers of cut potatoes on floor in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of cake flour.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water.
Sep 27, 2023Inspection 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 food stored over/not properly separated from ready-to-eat food. Observed raw tuna over ready to eat lobster meat. The manager moved the lobster meat over the raw tuna.
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 short ribs and chicken not date marked in walk-in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed walk-in cooler and several gaskets torn.
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of flour. The manager removed utensil from flour container.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit.
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.