Asia Buffet

1706 Del Prado Blvd S, Cape Coral, FL 33990 · Permanent Food Service · License 4606153

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored.High priority · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 complaint inspection
1 high priority (fixed on the spot), 3 intermediate (2 repeats), 8 basic (4 repeats)
-26
Safety score74

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

Inspection history

2 inspections · 2 visits

Latest inspection

Sep92026

Complaint inspection

12 violations found

First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 1 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Observed WD-40 chemical on storage rack with clean dishes. The manager removed the WD-40 from storage rack.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed egg rolls in walk-in cooler not date marked.
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
  Repeat violation
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F on cook line.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach-in cooler on front line gasket torn.
  Repeat violation
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed under cook line units heavy soil grease like substance.
  Buildup of food debris/soil residue on equipment door handles.
  Observed reach-in cooler door handles soil residue.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing in kitchen.
  Floor tiles missing and/or in disrepair.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep12026B81Routine inspection8 violations, 1 high priority No follow-up needed

First visitSep 1, 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.
8 violations found:
- 1 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed chicken (49°F - Cold Holding); raw steak (48°F - Cold Holding) in reach-in cooler on front counter. The manager placed all raw products on ice.
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed spare ribs and egg rolls in walk-in cooler not date marked.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled.
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  The tongs was removed from deep frier.
  Fixed on the spot
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.