Aqua Seafood Cape Coral
870 SE 47 Ter, Cape Coral, FL 33904 · Permanent Food Service · License 4608044
What drove the grade
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
How the score was calculated
- Starting score100
- Violations at the Jul 23 complaint inspection6 high priority (4 fixed by the Jul 24 follow-up, 2 fixed on the spot), 6 intermediate (2 fixed on the spot, 1 repeat), 12 basic (1 repeat); basic violations cost 12 at most-47
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitJul 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Observed no proof of parasite destruction for raw corvina used for ceviche. Fish must be fully cooked or discarded.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Cooked shrimp 57°F cold hold, cooked clams 59°F cold hold, artichoke dip 53°F cold hold more than 4 hours in reach un cooler across from beverage station. Stop Sale. Operator discarded foods and called technician. Observed cut cabbage 47°F cold hold less than 4 hours in walk in cooler. Operator states just had door open to clean walk in cooler floor.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored bottled beverages at bar.
Pesticide-emitting strip present in food prep area.
Operator removed strip.
Fixed on the spot
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Educated operator on having high temperature measuring device to check high temperature dish machine. Operator ordered strips online during inspection.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed upstairs 3rd floor bar blocked by beverage reach in cooler.
Handwash sink used for purposes other than handwashing.
Observed lamps stored inside handwash sink near ice machine at 3rd floor bar. Operator removed lamps.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink at 3rd floor.
No soap provided at handwash sink at 3rd floor bar.
Basic12
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed packages of frozen shrimp thawing at room temperature. Operator turned on cool running water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on top of ice machine between uses.
Operator washed, rinsed, and sanitized scoops and placed inside clean container.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment in reach in cooler.
In-use tongs stored on equipment door handle between uses.
Operator removed tongs.
Fixed on the spot
Code 12, Handwashing and hygienic practices: 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.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink/gray-like substance in the interior of the ice machine/bin.
Operator cleaned ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease.
Hood filters.
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash sink exposed to splash.
Observed ladles stored next to handwash sink at end of cook line near dishwash area exposed to splash from handwash sink. Operator removed ladles.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing signs provided at a hand sinks at bar used by food employees.
Educated operator on the importance of having handwash signs. Operator placed handwash signs at handwash sinks.
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area in walk in cooler covered with standing water.
Ceiling/ceiling tiles/vents soiled with accumulated dust.
Kitchen.
Ceiling tiles missing above walk in cooler.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- 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.