MEL'S DINER
1331 PINE ISLAND RD NE, Cape Coral FL 33909 · 239.242.0218
Last inspected Apr 20, 2026 · 12 visits since July 2023
AUG 24
JAN 25
FEB 25
SEP 25
FEB 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork ribs in walk-in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,300
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026021715 | Feb 13, 2026 | Jun 3, 2026 | $700 |
| 7--2024054993 | Aug 9, 2024 | Oct 31, 2024 | $400 |
| 7--2021010058 | Feb 10, 2021 | Apr 8, 2021 | $200 |
Inspection history
12 visits, newest first
Apr 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
No soap provided at handwash sink on cook line.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Feb 13, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed operator begin working on cook line without washing hands. Educated personnel to wash hands prior to beginning working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (47F - Cold Holding); chicken (48F - Cold Holding); sausage patties (46F - Cold Holding) in reach-in cooler across from cook line. The manager discarded all products.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (118F - Hot Holding) in steam table. The cook placed on stove top to reheat. See Reheating Temperature.
Microwave missing fan guard cover/splatter shield on cook line.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
No soap provided at handwash sink on cook line.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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 ambient temperature 48F in reach-in cooler across cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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 on cook line.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tenders and prime rib in walk-in cooler not date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pasta (48F - Cold Holding); macaroni cheese (49F - Cold Holding) in reach-in cooler under the cook line. The manager discarded the pasta and macaroni cheese. Observed raw salmon (48F - Cold Holding); raw sea bass (49F - Cold Holding); raw shrimp (49F - Cold Holding) in reach-in cooler under cook line. The manager is placing ice on all raw products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken tenders and prime rib in walk-in cooler not date marked.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed handwashing sink behind front counter hot water shut off.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of lime scale on the inside of the dishmachine.
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 undue the cook line ambient temperature 48F.
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.
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed open drink in reach-in cooler in prep station. The manager discarded open drink in reach-in cooler.
Apr 29, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
No soap provided at handwash sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes and turkey not date marked in walk-in cooler.
Cove molding at floor/wall juncture broken/missing.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in pizza station.
Light shield damaged/in disrepair.
Feb 26, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef over raw pork ribs in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (48F - Cold Holding); blue cheese (48F - Cold Holding); ham (49F - Cold Holding) in reach-in cooler across from pizza oven. The manager discarded all products.
No paper towels or mechanical hand drying device provided at handwash sink on cook line.
No soap provided at handwash sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed mash potatoes and turkey not date marked in walk-in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cove molding at floor/wall juncture broken/missing.
Employee with no beard guard/restraint while engaging in food preparation.
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 in flour.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in pizza station.
Light shield damaged/in disrepair.
Jan 9, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed operator touching cloths while engaging in food operations. Educated operator not to touch cloths or skin while engaging in food preparation.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw breaded pork belly over fried chicken in reach-on cooler under deep oven. The operator moved the fried chicken in container above the raw breaded pork belly.
No soap provided at handwash sink on cook line.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed chicken snd ribs not date marked in walk-in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on ice machine.
Employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine.
Aug 9, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in coolers under cook line. The operator is moving the raw raw pork chops to another reach-in cooler on cook line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Duct tape used to repair nonfood-contact surface on ice machine in back of kitchen.
Floor tiles missing and/or in disrepair.
Aug 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 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.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw hamburgers over raw pork chops in reach-in coolers under cook line. The operator is moving the raw raw pork chops to another reach-in cooler on cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed ham (50F - Cold Holding); turkey (51F - Cold Holding) in walk-in cooler. The manager is discarding ham and turkey.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed hollandaise sauce (122F - Hot Holding) in steam table. The cook is reheating hollandaise sauce in microwave. See Reheat.
No paper towels or mechanical hand drying device provided at handwash sink behind front counter. The operator placed paper towels at handwashing sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Duct tape used to repair nonfood-contact surface on ice machine in back of kitchen.
Floor tiles missing and/or in disrepair.
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.
Standing water in bottom of reach-in-cooler across from cook line.
Nov 29, 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 hamburgers over ready to eat hotdogs in reach-in cooler under cook line. The manager moved hotdogs to another reach-in cooler on cook line.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled chicken, fried and ribs in walk-in cooler not date marked.
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 52F. The cook realized the reach-in cooler was unplugged and plug up reach-in cooler into wall socket.
Floor tiles missing and/or in disrepair on cook line.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave on cook line soiled.
Open dumpster lid.
Single-service articles not stored inverted or protected from contamination. Observed coffee filters unprotected above coffee machine in prep area.
Sep 12, 2023□ 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair.
Floor tiles missing and/or in disrepair.
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing. Observed cook wash hands but dried hands on cloths. Educated cook on proper washing hands.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked eggs in egg container. The cook discarded cracked eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (47F - Cold Holding); raw shrimp (46F - Cold Holding) in reach-in cooler under cook line. The cook placed ice on raw salmon and raw shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (121F - Hot Holding) in steam table. The cook reheated on cook line. See Reheating Temperature.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair.
Floor tiles missing and/or in disrepair.
Ice scoop handle in contact with ice in ice bin.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. On cook line.
Standing water in bottom of reach-in-cooler across from cook line.
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.