Captain Hook's Sushi/ Pho/Thai
2612 Santa Barbara Blvd Ste 12-13, Cape Coral, FL 33914 · Permanent Food Service · License 4606499
What drove the grade
Pesticide-emitting strip present in food prep area.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-11
- Safety score89
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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
Hot Shot strip hanging next clean food service bowls. Observed operator correct violations in order to meet inspection standards.
Fixed on the spot
Intermediate2
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.
Peanut sauce in reach in freezer not date marked when prepared / frozen.
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division.
Chicken partially cooked and cooled and no written procedures available. Provided operator with non continuous cooking hand out and DBPR Form HR 5022-1010
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee preparing food and is wearing bracelets.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board on back,prep table.
Observed operator correct violations in order to meet inspection standards.
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
- 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.