Cape Cabaret
4725 Vincennes Blvd, Cape Coral, FL 33904 · Permanent Food Service · License 4606920
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 Aug 6 routine inspection1 high priority (fixed on the spot), 5 intermediate (2 fixed on the spot, 1 repeat), 6 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Licensing inspection
- First visitOct 9, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged raw snapper stored over ready to eat beverage flavorings in reach in freezer. Operator placed raw fish on bottom.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at bar.
Operator placed paper towels at handwash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Operator labeled bottle.
Fixed on the spot
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door near restroom in ballroom has a gap at the threshold that opens to the outside.
Earlier inspections 1
C77Routine inspection12 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed tray of raw shrimp stored over cooked ribs. Operator switched trays.
Fixed on the spot
Intermediate5
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 precooked soups and meats in walk in cooler.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator completed form.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwash sink in beverage/wait station used as a dump sink. Educated operator on importance of handwash only. Operator placed bucket with strainer by handwash.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered in walk in cooler.
Operator covered foods.
Fixed on the spot
Food not stored at least 6 inches off of the floor.
Observed boxes of frozen foods stored on floor in walk in freezer.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook.
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.
Operator had employee clean ice machine.
Fixed on the spot
Code 33, Garbage and refuse: Open dumpster lid.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.