TITO'S CANTINA TEQUILA BAR AND GRILLE
1334 CAPE CORAL PKWY E, Cape Coral FL 33904 · 239-205-6984
Last inspected Aug 13, 2026 · 10 visits since August 2023
OCT 24
AUG 25
NOV 25
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef steak 57F cold hold less than 4 hours. Operator placed beefin working reach in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority6 Intermediate4 Basic
What the inspector wrote — 11 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked corn 48F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler, double panned foods with ice, and pulled reach in cooler away from wall.
Food-contact surface soiled with food debris. Can opener.
Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Show the remaining 7 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed precooked meat not date marked.
Spray bottle at bar containing toxic substance not labeled.
Cutting board at steam table has cut marks and is no longer cleanable. Educated operator on importance of having smooth and easily cleanable surfaces.
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
Reach-in freezer interior have accumulation of soil residues. 2nd freezer in hallway at kitchen entrance.
Water leaking from pipe underneath handwash sink in kitchen.
Apr 30, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 22, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority5 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed cooked pork 117F cooling more than 6 hours. Stop Sale. Operator discarded pork.
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 a 0 ppm.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp 47F cold hold less than 4 hours. Note: operator states just prepped. Operator placed bags of ice on top, filled in empty spaces in drawer, and turned down reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cheese sauce 100F hot hold less than 4 hours. Operator reheated cheese sauce to 165F on stove.
Food thermometer(s) not calibrated according to manufacturer's specifications.
Handwash sink not accessible for employee use at all times. Observed handwash sink in kitchen blocked by brooms. Operator removed brooms.
Hot Water shut off at employee handwash sink in kitchen.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Current Hotel and Restaurant license not displayed.
Cutting board in front of hot hold unit has cut marks and is no longer cleanable.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Hood filters missing from automatic fire suppression/exhaust system.
No handwashing sign provided at a hand sink used by food employees. Women's restroom.
Nonfood-contact surface soiled with grease. Observed heavy grease buildup on suppression system.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Working containers of food removed from original container not identified by common name. Spice.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Container of medicine improperly stored clean equipment. Operator removed medicine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Raw pork belly 47F cold hold, cut cabbage 44F cold hold less than 4 hours. Operator filled in empty places with pans and turned down reach in cooler near dishmachine.
Bathrooms facility not clean. Operator in the process of cleaning.
Floor area at cook line covered with standing water.
Food not stored at least 6 inches off of the floor. Observed container of sugar stored on floor in kitchen. Operator placed container on table.
Food-contact surface not smooth and easily cleanable. Observed can opener blade rusting.
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 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 and primed sanitizer. Rechecked concentration at 100 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw beef steak 57F cold hold less than 4 hours. Operator placed beefin working reach in cooler.
Food-contact surface soiled with food debris. Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by trash container. Operator removed trash container.
Spray bottles containing toxic substance not labeled. Educated operator on importance of labeling. Operator labeled bottles.
Bowl or other container with no handle used to dispense sugar. Operator removed bowl.
Working containers of food removed from original container not identified by common name. Salt container. Educated operator on importance of labeling. Operator labeled containers.
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Dented/rusted cans present. See stop sale. Observed two 6lb cans of garbanzo beans rusted. Operator discarded cans.
Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container.
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw chopped fish 47F cold hold, sour cream 49F cold hold less than 4 hours. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler double panned with ice, and pulled reach in cooler away from wall.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed corn 116F hot hold more than 4 hours. Stop Sale. Operator discarded corn.
Working containers of food removed from original container not identified by common name. Flour/sugar containers. Educated operator on importance of labeling. Operator labeled containers.
Mar 7, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed containers of raw chicken and beef stored over containers of chopped pineapple. Educated operator on proper separation of raw animal foods. Operator switched containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cheese 45F cold hold, raw beef 45F cold hold, sour cream 46F cold hold, cut cabbage 48F cold hold less than 4 hours. Operator turned down reach in cooler.
Toxic substance/chemical improperly stored. Observed chemical stored on top of dishmachine. Operator removed chemical.
Food-contact surface soiled with food debris. Can opener.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in kitchen blocked by container of peppers. Operator removed container.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Operator placed paper towels at hand wash sink.
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. Operator completed form.
Spray bottle containing toxic substance not labeled. Operator labeled bottle.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purses and backpack stored on table next to food items. Operator removed items.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tortilla chips. Operator fixed scoop.
In-use wet wiping cloth/towel used under cutting board.
No handwashing sign provided at a hand sink used by food employees. Restrooms.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Working containers of food removed from original container not identified by common name. Salt/sugar container. Operator labeled container.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 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 0 ppm. Operator primed sanitizer. Rechecked concentration at 100 ppm.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed container of raw chicken stored over raw beef in drawer reach in cooler at cook line. Operator switched chicken to bottom shelf.
Toxic substance/chemical improperly stored by clean plates. Operator removed chemical.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
Cloth used as a food-contact surface with peppers and onions. Operator removed cloths.
Aug 4, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at bar. Operator placed paper towels at hand wash sink.
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.