HOOTERS
3120 DEL PRADO BLVD, Cape Coral FL 33904 · (941)945-4700
Last inspected Aug 6, 2026 · 8 visits since August 2023
SEP 24
DEC 24
AUG 25
NOV 25
AUG 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 Coleslaw 46F cold hold, sliced tomatoes 46F cold hold less than 4 hours in salad prep reach in cooler. Operator turned down reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Note: operator will use working dishmachine in kitchen.
Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemical.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath spray table in dishwash area. Operator attached vacuum breaker to hose bibb.
Unsealed concrete floor at cook line and in front of beer walk in cooler. Educated operator on sealing concrete.
Show the remaining 4 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Dead roaches on premises. Observed one dead roach underneath chair in corner at bar entrance. Operator discarded roach.
Time/temperature control for safety food thawed in an improper manner. Observed packages of frozen raw chicken thawing in standing water.
Wall soiled with accumulated grease at end of cook line near fryers. Observed buildup of gray-like substance on wall behind dishmachine.
Nov 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Coleslaw 46F cold hold, sliced tomatoes 46F cold hold less than 4 hours in salad prep reach in cooler. Operator turned down reach in cooler.
Accumulation of dead insects in control devices. Operator discarded device.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. Operator separated containers.
In-use knife/knives stored in cracks between pieces of equipment. Cook line. Educated operator on proper storage of knives.
No copy of latest inspection report available.
Unsealed concrete floor at cook line and in front if beer walk in cooler. Educated operator on sealing concrete.
Wall soiled with accumulated gray-like substance behind dish machine. Educated operator on cleaning wall.
Aug 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Employee with soiled apron. Employee changed apron.
In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives.
Unsealed concrete floor at cook line. Educated operator on sealing concrete.
Wall soiled with accumulated gray-like substance behind dish machine. Educated operator on cleaning wall.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 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 dish machine at bar 0 ppm. Educated operator on importance of maintaining proper chlorine concentration. Operator changed and primed sanitizer. Note: operator will use working kitchen dish machine until dish machine at bar is fixed.
No soap provided at handwash sink. Hand wash sink in back food prep area. Operator placed soap at hand wash sink.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife.
Unsealed concrete floor at cook line.
Wall soiled with accumulated food debris, and/or dust above food prep tables at cook line. Observed Wall soiled with accumulated gray-like substance underneath /behind dish machine in dishwash area.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 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 and primed sanitizer. Rechecked concentration at 100 ppm.
Spray bottle at kitchen entrance containing toxic substance not labeled. Operator labeled bottles.
Wall soiled with accumulated gray-like substance underneath spray table in dish wash area.
Apr 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored on top of dishmachine. Operator placed chemical on bottom shelf.
Food-contact surface soiled with food debris. Can opener.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in back food prep area. Operator placed paper towels at hand wash sink.
Floors not maintained smooth and durable. Dishwash area.
Nonfood-contact surface soiled with mold-like substance on beer lines in beer walk in cooler.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 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.
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. Sandwich prep reach in cooler at end of cook line.
Time/temperature control for safety food thawed in an improper manner. Observed packages of food thawing in standing water. Operator turned on cool running water and put ice on top.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at bar touching ready to eat limes with while slicing limes. Educated operator. Operator educated employee. Employee washed hands and put on gloves.
Stop Sale issued due to adulteration of food product. Observed bare hand contact with ready to eat limes. Operator discarded limes.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line and hand wash sink in women's accessible restroom stall. Operator replaced batteries.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Equipment and utensils not properly air-dried - wet nesting. Educated operator on importance of air drying. Operator separated containers.
Floor in dishmachine area and food prep area covered with standing water. Educated operator on not having not standing.
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.