Azucar Restaurant and Bakery
3326 Del Prado Blvd S, Ste 7 & 8, Cape Coral, FL 33904 · Permanent Food Service · License 4604697
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot), 5 basic-44
- Complaint after follow-up on Aug 21, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score36
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed No plan review submitted and approved - renovations were made or are in progress. Observed buffet and ice machine added to front.
- 1st follow-up visitAug 21, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut cabbage 62°F cold hold, flan 62°F cold hold, and ham 60°F cold hold, and raw chicken 62°F cold hold more than 4 hours in walk in cooler. Stop Sale. Operator discarded foods. Operator iced down other foods and called refrigerated truck rental.
Administrative complaintFixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed black bean soup at 124°F hot hold and rice 119°F hot hold at buffet.
Administrative complaint
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Observed establishment using raw Swai for ceviche.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed potato salad 47°F cold hold, sliced tomatoes 50°F cold hold at buffet. Observed Croquettes 52°F cold hold and cooked meat 50°F cold hold in upright reach in cooler at cook line. Operator called technician and put foods in reach in freezer to cool. Observed Cut melon 48°F cold hold, precooked pork 49°F cold hold. Educated operator on maintaining foods at 41°F or below.
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Plantains 119°F hot hold, chicken stew 109°F hot hold at buffet. Educated operator on maintaining foods at 135°F or above.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: 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.
Intermediate5
Code 27, Water source: Water not provided at employee at front service handwash sink near buffet.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at front service handwash sink at buffet.
No soap provided at front service handwash sink at buffet.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Handwash sink in men's restroom. Operator fixed.
Fixed on the spot
Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
Observed buffet and ice machine added to front. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen beef and pork roasts thawing at room temperature.
Code 10, In-use utensils properly stored: In-use ice scoop stored on top of ice machine between uses.
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath handwash sink at buffet.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a front service hand sink at buffet used by food employees.
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing areas.
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.
- Stop sale
- An order that the food can’t be sold or served.