El Mambo Restaurant II INC
1515 SE 47 Terr Unit B, Cape Coral, FL 33904 · Permanent Food Service · License 4603540
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot), 4 basic (1 repeat)-34
- Safety score66
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 visitAug 12, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed Mojo sauce 108°F hot hold less than 4 hours. Operator placed sauce inside steam table. Rechecked temperature at 171°F.
Fixed on the spot
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.
Operator containers of frozen raw beef stored over packages of frozen yucca. Educated operator on proper storage of raw food.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with peppers.
Intermediate7
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 shredded pork and beans/rice not date marked.
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 frozen shrimp not date marked.
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 31, Handwash sinks and supplies: No soap provided at front service handwash sink.
Operator placed soap at handwash sink.
Fixed on the spot
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Restroom. Operator placed napkins in restroom.
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
Handwash sink in kitchen. Operator placed soap at handwash sink.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Observed packaged items at front service area missing date product packaged and address of establishment.
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw frozen pork thawing at room temperature. Operator placed pork reach in cooler for proper thawing.
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Operator placed employee food on bottom shelf.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas.
Observed acoustic tiles in kitchen. Educated operator on having smooth and easily cleanable ceiling tiles.
Repeat violation
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.