BIG8 BBQ

1217 SE 47 Ter, Cape Coral, FL 33904 · Permanent Food Service · License 4607434

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Aug 20, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)
-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 · 1 visit

Aug202026

Routine inspection

7 violations found

First visitAug 20, 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.
7 violations found:
- 1 High priority
- 2 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 Smoked fat 75°F cold holding overnight. Stop Sale. Educated operator on proper cooling and cold holding. Operator discarded smoked fat.
  Fixed on the spotRepeat violation
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with encrusted grease on sandwich press and can opener.
  Operator cleaned can opener.
  Fixed on the spot
- 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.org) 866-372-7233.
Basic4
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Educated operator on importance of inverting containers. Operator inverted containers.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall behind oven in kitchen.
  Educated operator on importance of covering hole.
  Repeat violation
  Wall soiled with accumulated dust behind reach in cooler in kitchen.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.