Hooters
3120 Del Prado Blvd, Cape Coral, FL 33904 · Permanent Food Service · License 4604288
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (fixed on the spot), 5 basic (1 repeat)-15
- Safety score85
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 6, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
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 at bar. Operator primed sanitizer and called technician. Note: operator will use working dishmachine in kitchen.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb underneath spray table in dishwash area.
Operator attached vacuum breaker to hose bibb.
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
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed packages of frozen raw chicken thawing in standing water.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed one dead roach underneath chair in corner at bar entrance. Operator discarded roach.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor at cook line and in front of beer walk in cooler.
Educated operator on sealing concrete.
Repeat violation
Wall soiled with accumulated grease at end of cook line near fryers.
Observed buildup of gray-like substance on wall behind dishmachine.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.