House of Omelets
900 SW Pine Island Rd #122, Cape Coral, FL 33991 · Permanent Food Service · License 4606260
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (2 fixed by the Jul 28 follow-up, 2 fixed on the spot), 3 intermediate, 13 basic (4 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall in storage area.
More time given
Wall soiled with accumulated grease, food debris, and/or dust on cook line.
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitJul 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
See stop sale. The manager time marked items on cook line.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Observed cook crack egg then handled ready to eat French Toast on cook line.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed cook touching apron and cloths while preparing food. Educated cook on proper hand washing.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 to 3 small flying insects in ware washing area.
Intermediate3
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 pork and grilled chicken in reach-in cooler not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed can opener soiled.
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.
Basic13
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container of sugar and flour.
Code 12, Handwashing and hygienic practices: Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination.
Educated operator on drinking and eating while preparing or working with food.
Fixed on the spot
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
The operator removed open drink from prep table.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed walk-in cooler gasket torn.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed plastic plates inverted above microwave on cook line. The manager inverted plastic plates.
Fixed on the spotRepeat violation
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors employees restroom.
Covered waste receptacle not provided in women's bathroom in employee's restroom.
Repeat violation
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed rodent trap under storage rack in kitchen. The manager removed rodent trap.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall in storage area.
Wall soiled with accumulated grease, food debris, and/or dust on cook line.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed cell phone on prep table in kitchen area. The operator removed cell phone on prep table.
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
- 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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.