Cafe You
1423 SE 10 St #1A & #2, Cape Coral, FL 33990 · Permanent Food Service · License 4606853
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (fixed on the spot), 1 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef over raw pork in walk-in cooler. The manager moved the raw pork bacon above the raw beef in walk-in cooler.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Observed dishwashing machine final rinse cycle was 152.7 the manager stated they were going to put in a work order to have dishwashing machine serviced. The manager set up 3 compartment sink chlorine sanitizer 100ppm.
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach-in cooler beside cook line gasket torn.
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.