Cork Soakers

837 SE 47 Ter, Cape Coral, FL 33904 · Permanent Food Service · License 4605614

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Oct 28, 2026 (10 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 routine inspection
4 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 4 basic
-30
Safety score70

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

Inspection history

1 inspection · 2 visits

Oct152026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 28, 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 visitOct 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 5 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed mornay sauce date marked 09/25/26. Stop Sale. Operator discarded sauce.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed Cream 57°F cold hold less than 4 hours. Operator placed cream on ice.
  Fixed on the spot
- 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 and called technician.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Observed quaternary ammonium concentration at 400+ppm. Operator added more water.
  Fixed on the spot
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Observed precooked tomato sauce not date marked in back upright reach in freezer near back kitchen exit.
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Men's restroom.
- Code 41, Chemicals and toxic substances: Spray bottle near three compartment sink containing toxic substance not labeled.
  Operator labeled bottle.
  Fixed on the spot
- Code 53, Manager certification and employee training: 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/
  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.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer at back kitchen exit.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
  Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed wash in 2nd compartment. Operator fixed sink.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.