TWO MEATBALLS IN THE KITCHEN
1403 CAPE CORAL PKWY E, Cape Coral FL 33904 · 239-347-3013
Last inspected Jul 22, 2026 · 9 visits since September 2023
SEP 24
DEC 24
JUL 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between C 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 chopped ham 45F cold hold, sliced tomatoes 49F cold hold less than 4 hours. Operator double panned food with ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2023072744 | Nov 8, 2023 | Jan 22, 2024 | $160 |
Inspection history
9 visits, newest first
Jul 22, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 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 changed sanitizer. Operator will use work dish machine in kitchen until dish machine at bar is fixed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked peppers 47F cold hold less than 4 hours at pizza prep station. Educated operator on maintaining temperatures at 41F or below. Operator double panned foods with ice.
Handwash sink not accessible for employee use at all times. Observed handwash sink in back food prep area blocked by sanitizer bucket. Operator removed bucket.
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.
Show the remaining 9 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed beverage.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler. Educated operator on proper storage of employee food. Operator placed employee food on bottom shelf.
Floors not maintained smooth and durable in front of walk in cooler.
Food not stored at least 6 inches off of the floor. Observed boxes of frozen meats stored on floor underneath shelving in walk. In freezer. Educated operator on importance of storing food off of floor.
In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoop.
In-use knife/knives stored in cracks between pieces of equipment. Educated operator on proper storage of knives. Operator removed knives.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded employee beverage.
Silverware/utensils stored upright with the food-contact surface up. Soup station. Operator corrected utensils.
Wall soiled with accumulated dust behind ice machine.
Oct 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 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. Observed chlorine concentration at 0 ppm. Operator called technician and will use working dishmachine in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 45F cold hold, chopped ham 45F cold hold less than 4 hours in pizza prep reach in cooler. Educated operator on maintaining temperature at 41F or below. Operator turned down reach in cooler and operator will use time as a public health control.
Toxic substance/chemical improperly stored on top of dishmachine. Operator removed chemicals.
Handwash sink not accessible for employee use at all times. Observed broom blocking hand wash sink on side food prep station. Operator removed broom.
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 food not properly identified and segregated from food to be served to the public. Observed employee food stored on shelving above foid served to public. Educated operator on proper storage of employee food. Operator placed employee food in bottom shelf.
Floor area in front of ice machine covered with standing water. Educated operator on the importance of having no standing water.
Food not stored at least 6 inches off of the floor. Observed boxes of food stored on floor underneath shelving in walk in freezer. Educated operator on the importance of storing food off of floor.
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knives.
Working containers of food removed from original container not identified by common name. Salt/sugar containers. Educated operator on importance of labeling. Operator labeled containers.
Aug 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 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.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Educated employee. Employee washed hands before leaving inspection.
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 barehand contact with ready to eat lemons while employee was chopping lemons. Educated employee. Employee put on gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped ham 45F cold hold, sliced tomatoes 49F cold hold less than 4 hours. Operator double panned food with ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Educated operator on importance of having vacuum breaker.
No soap provided at handwash sink across from walk in freezer.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooker. Operator placed employee food on bottom shelf.
Floor are in front of walk in cooler next to ice machine covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Operator had employee mop water.
Food not stored at least 6 inches off of the floor. Observed boxes of seafood stored on floor underneath shelving in walk in freezer.
Food stored in a location that is exposed to splash/dust. Observed bottled beverages stored in front of hand wash sink at bar.
In-use ice scoop stored on top of ice machine between uses. Operator removed ice scoops.
Time/temperature control for safety food thawed in an improper manner. Observed packaged frozen soup thawing at room temperature. Operator placed soup in walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. Rechecked concentration at 300 ppm.
Working containers of food removed from original container not identified by common name. Salt container. Operator labeled container.
Dec 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with pizza dough.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chopped tomatoes 44F cold hold, cooked sausage 44, butter 45F cold hold less than 4 hours. Note: establishment just received delivery. Educated operator on maintaining foods at 41F or below. Operator turned down walk in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Educated operator on importance of having vacuum breaker.
Bowl or other container with no handle used to dispense spices. Educated operator on importance of using scoops with handles. Operator removed cups.
Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water.
In-use tongs stored on equipment door handle between uses. Operator removed tongs.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator removed beverage.
Silverware/utensils stored upright with the food-contact surface up. Silverware. Educated on proper storage of utensils. Operator inverted utensils.
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Observed American cheese 45F cold hold, butter 44F cold hold less than 4 hours in walk in cooler. Operator just received delivery. Operator turned down walk in cooler. tomato sauce 46F cold hold, ricotta 46F cold hold less than 4 hours. Operator turned down pizza reach in cooler, moved reach in cooler away from wall, and double panned with ice.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath hand wash sink in dishwash area. Operator placed paper towels at hose Bibb.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 at bar. Operator labeled bottle.
Bowl or other container with no handle used to dispense spice. Operator removed cups.
Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water. Educated operator on importance of having no standing water. Operator mopped floor.
Food not stored at least 6 inches off of the floor in walk in freezer. Observed boxes of food stored underneath shelving.
Silverware/utensils stored upright with the food-contact surface up. Spoons.
Wiping cloth sanitizing solution stored on the floor. Educated operator on having santizer bucket off of floor. Operator corrected bucket off of floor.
Working containers of food removed from original container not identified by common name. Salt container.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw hamburger stored over ready to eat bags of sauces in walk in cooler. Operator placed container of raw hamburger on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tomato sauce 50F cold hold, sliced tomatoes 45F cold hold less than 4 hours. Operator turned down reach in cooler and double panned time/temperature control for safety foods with ice.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area at end of cook line blocked by oil collector. Educated operator on importance of having hand wash sink not blocked.
Handwash sink used for purposes other than handwashing. Observed hand wash sink used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in wait/beverage station. Operator placed paper towels at hand wash sink.
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. Educated operator on having closed container.
Employee personal food not properly identified and segregated from food to be served to the public. Walk in coolers. Operator placed employee food on bottom shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed backpack stored on top of mixer. Backpack removed.
Employee with no beard guard/restraint while engaging in food preparation. Pizza maker.
Floor are in front of walk in cooler covered with standing water. Educated operator on not having standing water.
Open dumpster lid. Educated operator on having dumpster lid closed.
Single-service articles improperly stored. Coffee filters.
Single-service articles not stored inverted or protected from contamination. Operator inverted containers.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm.
Wiping cloth sanitizing solution stored on the floor.
Nov 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging cook chill method with sauces. Educated operator on having HACCP plan.
Sep 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority6 Intermediate5 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with jalapenos.
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 container of raw meatballs. Educated operator on proper separation of raw animal foods. Operator placed chicken on bottom shelf.
Food-contact surface soiled with food debris. Can opener.
Handwash sink not accessible for employee use at all times. Observed hand wash sink in back food prep area blocked by oil collector. Operator removed oil collector.
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. Educated operator on employee verification agreement. Operator completed forms before leaving inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed establishment using reduced oxygen packaging cook chill method with sauces. Educated operator on having HACCP plan.
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. Educated operator on food handler training.
Spray bottle containing toxic substance not labeled. Dishwash area. Operator labeled bottle.
Accumulation of gray-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water in front of walk-in cooler. Opening the process of fixing.
In-use ice scoop stored on top of ice machine surface between uses.
Open dumpster lid.
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator placed employee beverages on bottom shelf.
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.