Cape Grill & Bar

1000 Shorewood Dr, Cape Canaveral, FL 32920 · Permanent Food Service · License 1505666

Official report

out of 100

Grade F

Safety score 58 of 100

Latest visit: Aug 25, 2026

What drove the grade

Live, small flying insects found.High priority, repeat · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 25 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot, 3 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 9 basic (3 repeats)
-42
Safety score58

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Aug252026

Routine inspection

17 violations found

First visitAug 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
17 violations found:
- 6 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  In hot box by hand sink on cook line cooked chicken reheating for 3 hours (140°F - Reheating); cooked pork reheating for 3 hours (145°F - Reheating) Raw mahi and raw swordfish stored in walk in cooler completely thawed in package
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  hot box by hand sink on cook line cooked chicken reheating for 3 hours (140°F - Reheating); cooked pork reheating for 3 hours (145°F - Reheating)
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Open pack of Raw shrimp stored above open bags of French fries and country fries in reach in freezer by cook line. Operator removed
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  On two way splitter on hose side, and on outside tiki bar hose bib by ice machine behind
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 small flying insects observed on indoor bar area 1 small flying insect observed on server area by kitchen entrance
  Repeat violation
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Sanitizer buckets in multiple locations at 500++ ppm. Operator changed solution and remade. New reading 200 ppm.
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Ice chute of soda machine in server area by kitchen entrance soiled
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Two spray bottles unlabeled on server area by kitchen entrance. Operator labeled "sanitizer" during inspection
  Fixed on the spot
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Salt on cook line not labeled. Operator labeled
  Fixed on the spotRepeat violation
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Raw mahi and raw swordfish stored in walk in cooler completely thawed in package
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxes of syrup stored on floor by back door. Operator picked up
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Cook wearing watch and prepping food
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  In mop sink and on outside tiki bar area
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink at outside tiki bar
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Throughout kitchen
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cellphone on cutting board on cook line. Operator removed
  Fixed on the spot
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Server area by kitchen entrance and on indoor bar area, and by ice machine behind bar area, and outside tiki bar area
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.