Aroma Joes
4320 Del Prado Blvd, Cape Coral, FL 33904 · Permanent Food Service · License 4608031
What drove the grade
Spray hose at dish sink lower than flood rim of mop sink.
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (fixed by the Oct 14 follow-up, 1 repeat), 1 intermediate, 1 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 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 visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Milk 50°F cold hold less than 4 hours on counter at front service area.
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of mop sink.
Educated operator on having mouth of hose above flood rim of mop sink.
Repeat violation
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Intermediate1
Code 53, Manager certification and employee training: Required employee training provided by an unapproved provider.
Observed ServSafe used for food handler training. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff.org) 866-372-7233.
Basic1
Code 25, Single-service items: Single-service articles improperly stored.
Coffee filters.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.