Clase Azul Modern Mexican Cuisine

3922 Del Prado Blvd S, Cape Coral, FL 33904 · Permanent Food Service · License 4607896

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Toxic substance/chemical improperly stored on top of dishmachine.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 21 complaint inspection
2 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 repeat), 4 basic (2 repeats)
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct212026

Complaint inspection

8 violations found

First visitOct 21, 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.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored on top of dishmachine.
  Educated operator on proper storage of chemicals. Operator removed chemicals.
  Fixed on the spotRepeat violation
  Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed chlorine concentration at 200+ppm. Operator added more water.
  Fixed on the spot
Intermediate2
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Observed water temperature at bar handwash sink reaching 73°F.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed pan of water stored in handwash sink next to ice machine and observed buckets of sanitizer stored inside handwash sink near chip station. Educated operator on handwash only.
  Repeat violation
Basic4
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed boxes of frozen food stored underneath shelving in walk in freezer. Educated operator of importance of storing food off of floor. Operator had employee place all food off of floor.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives/spatulas stored in cracks between pieces of equipment.
  Educated operator on proper storage of spatulas and knives. Observed removed knives and spatulas.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee beverage on shelving stored next to clean dishes. Operator removed employee beverage.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food-contact surface not smooth and easily cleanable.
  Observed can opener blade rusting.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul302026C70Routine inspection17 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitJul 31, 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 visitJul 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed sour cream 46°F cold hold, Salsa 47°F cold hold, guacamole with chopped tomatoes 59°F cold hold less than 4 hours in front reach in coolers at cook line. Observed Raw beef 48°F cold hold, cooked shrimp 47°F cold hold, precooked shredded chicken 49°F cold hold less than 4 hours. Operator states just had delivery of beer kegs. Operator turned down walk in cooler and called technician.
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cheese sauce 115°F hot hold, enchilada sauce 122°F hot hold less than 4 hours.
- 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. Operator primed sanitizer. Rechecked concentration at 100 ppm.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored on top of dishmachine.
  Operator removed chemical.
  Fixed on the spot
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  Can opener. Operator cleaned can opener.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed strainer stored in handwash sink by chip station. Educated operator on handwash sunk only. Operator removed strainer.
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed salt not labeled. Operator labeled container.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed frozen krab thawing at room temperature
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Observed container of tomatillos stored on floor in walk in freezer. Operator placed container on shelving.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use spatulas in dishwash area stored in cracks between pieces of equipment.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice.
  Operator removed cups.
  Fixed on the spot
  Food storage container/container lid cracked or broken.
  Ice bucket. Operator discarded ice bucket.
  Fixed on the spot
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Observed chlorine concentration at 0 ppm. Operator redid sanitizer.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food residue on bar shelving for beverages at bar.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Walk in cooler entrance.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.