Fins Seafood & Dive Bar
3422 Del Prado Blvd S, Cape Coral, FL 33904 · Permanent Food Service · License 4606414
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 Sep 9 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (3 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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 salmon patties stored over frozen pasta in walk un freezer.
Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shrimp stored behind bacon bits. Operator switched containers.
Fixed on the spot
Intermediate1
Code 27, Water source: Water not provided/shut off at employee handwash sink in dishwash area.
Operator called technician.
Fixed on the spot
Basic6
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Observed tongs stored on trash container at cook line. Educated operator on proper storage of tongs. Operator removed, washed, rinsed, and sanitized tongs.
Fixed on the spotRepeat violation
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 14, Food-contact surfaces designed and maintained: Cutting board at cook line has cut marks and is no longer cleanable.
Educated operator on having smooth and easily cleanable surfaces.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Educated operator on importance of air drying containers.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink at bar used by food employees.
Operator made handwash sign.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.