Backstreets Sports Bar
915 SE 47 Terr, Cape Coral, FL 33904 · Permanent Food Service · License 4604357
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 5 basic (1 repeat)-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 5, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed contaof raw shell eggs stored over ready to eat dressings. Operator placed raw eggs on bottom shelf.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee touching soiled dishes and not wash hands before working with clean. Educated operator. Operator educated employee. Employee washed hands.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed handwash sink in dishwash area blocked by chair. Operator removed chair.
Fixed on the spot
No soap provided at handwash sink in dishwash area.
Operator placed soap at handwash sink.
Fixed on the spot
Basic5
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Operator discarded cloth.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of gray-like substance in the interior of the ice machine/bin.
Educated operator on cleaning ice machine daily. Operator cleaned ice machine.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of pizza prep reach-in-cooler.
Earlier inspections 1
B81Routine inspection12 violations, 1 high priority No follow-up needed
- First visitJul 28, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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 at outside bar. Operator called technician and will use working dishmachine in kitchen.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink at bar used as a dump sink.
No soap provided at handwash sink in women's accessible bathroom.
Operator refilled soap.
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.
Flour container. Educated operator on importance of labeling. Operator labeled flour.
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed cooked chicken wings not covered in walk in cooler. Operator covered chicken wings.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Operator placed employee beverage on bottom shelving.
Fixed on the spot
Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
Operator removed cloth.
Fixed on the spot
Wiping cloth sanitizing solution stored on the floor.
Operator placed sanitizer bucket on shelving.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of gray-like substance in the interior of the ice machine/bin.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Educated operator on importance of air drying containers. Operator separated containers to dry.
Fixed on the spotRepeat violation
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Operator inverted containers.
Fixed on the spot
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed drill stored on top of ice machine. Operator removed drill.
Fixed on the spot
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.