Little Italy in the USA
1811 Cape Coral Pkwy E, Cape Coral, FL 33904 · Mobile Food Dispensing Vehicle · License 4651862
What drove the grade
Food-contact surfaces not sanitized after cleaning, before use.
How the score was calculated
- Starting score100
- Violations at the Oct 16 routine inspection1 high priority (no follow-up needed), 2 intermediate (fixed on the spot), 3 basic-10
- Safety score90
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 visitOct 16, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed tray blocking handwash sink. Operator removed tray.
Fixed on the spot
Handwash sink used for purposes other than handwashing.
Observed single service items stored inside handwash sink. Operator removed items.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed frozen sauteed peppers and onions thawing at room temperature. Operator placed peppers/onions in reach in cooler.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Operator inverted containers.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.