Jungle Bird Tiki
1520 Lafayette St, Cape Coral, FL 33904 · Permanent Food Service · License 4605977
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection1 high priority (fixed on the spot), 4 intermediate (1 fixed on the spot), 4 basic (2 repeats)-20
- Safety score80
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 visitSep 10, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed egg batter 47°F cold hold, precooked chicken 49°F cold hold less than 4 hours. Operator put lids on foods and moved reach in cooler away from wall.
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 27, Water source: Water not provided/shut off at employee handwash sink next ice machine in back storage room.
Operator fixed.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed box of mushrooms stored in handwash sink at kitchen exit. Operator removed box.
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: Working containers of food removed from original container not identified by common name.
Spices. Operator labeled spices.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the outside of the ice machine.
Educated operator on maintaining ice machine clean.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area.
Educated operator on importance of having smooth and easily cleanable floors.
Repeat violation
Floor area around trash can in dishwash area covered with standing water.
Operator cleaned water.
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.