MARKER 92
5961 SILVER KING BLVD, Cape Coral FL 33914 · 239-541-5000
Last inspected Mar 25, 2026 · 8 visits since July 2023
DEC 23
JUL 24
JAN 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Approximately 19 small flies in bar area that is separated from kitchen and bar area is not serving the public at time of inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prepared ribs (48 F - Cold Holding) on cooks line, per operator less than one hour. Operator discarded before it could before it could be determined if a stop sale was needed.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles behind inside bar.
No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink. Operator refilled paper towels.
Wall soiled with accumulated grease, food debris, and/or dust. At dish machine.
Oct 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area.
Soda holster and waste line missing at soda gun holster.
Oct 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed emoloyee load dish machine with soiled dishes while and then proceeded to handle clean and sanitised dishes without proper hand washing. Discussed with operator and observed proper hand washing.
Live, small flying insects found. Approximately 19 small flies in bar area that is separated from kitchen and bar area is not serving the public at time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over pancake mix in reach in cooler. Operator moved food to,proper storage.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler 6 quarts of mojo bbq sauce with a prep date of 09-30, exceeding 7 day date marking requirements.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher (Temperature less than 160 F
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.. Raw salmon and under cooked eggs not designated on menu. Operator marked menus during inspection.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle in prep kitchen. Operator discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food served to guests in tall reach in cooler on cooks line. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on counter on cooks line. Operator removed.
Floor area(s) covered with standing water. Standing water on floor underneath air handler in bar area.
Soda holster and waste line missing at soda gun holster.
Jan 27, 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 ▾
No soap provided at handwash sink in bar. The Chef placed soap at handwashing sink.
Ceiling/ceiling tile shows damage or is in disrepair on cook line.
Single-service articles not stored inverted or protected from contamination. Observed single service plates above prep table not inverted. The chef inverted plastic plates during inspection.
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cut potatoes (121F - Hot Holding) in steam table. The cook discarded cut potatoes.
Ceiling/ceiling tile shows damage or is in disrepair in dishwashing area.
Equipment and utensils not properly air-dried - wet nesting.
Dec 8, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Equipment in poor repair. Observed stand up reach-in cooler in prep area gasket torn.
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw mahi and raw grouper over ready to eat tuna in walk-in cooler. The chef moved tuna to top shelf beside ready to eat ribs.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed No sneeze guard utilized to protect cut melons on buffet line. The chef placed plastic wrap on unprotected Food cut melons.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish dip (45F - Cold Holding); shrimp salad (46F - Cold Holding); Cole slaw (46F - Cold Holding) in reach-in cooler across from wine case. The cook is placing all items on ice.
Employee washed hands in a sink other than an approved handwash sink. Observed cook wash hands in prep sink in prep area. Educated cook on washing hands in designated hand washing sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
No soap provided at handwash sink. Observed no soap at hand washing sink on cook line. The chef placed soap in soap dispenser at hand washing sink.
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 in buffet area.
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 wine case ambient temperature 46F.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected in coffee station. The operator placed coffee filters in box under prep table.
Jul 6, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw fish in walk-in cooler. The chef placed raw hamburgers on bottom shelf in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw tuna (47F - Cold Holding) in reach-in cooler across from front counter. The chef moved raw tuna into walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled.
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 front counter not maintaining cold holding. Ambient Temperature 44F.
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. The chef did place ambient temperature in reach-in cooler across from front counter.
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.