Luigi Ristorante Italiano
3100 Del Prado Blvd S, Cape Coral, FL 33904 · Permanent Food Service · License 4605650
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection3 intermediate, 4 basic (1 repeat)-14
- Safety score86
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 3, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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 precooked pasta and sauces not date marked in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Educated operator on proper storage of knives. Operator removed knives.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in mini reach-in freezer/refrigerator at bar.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with gray-like substance around reach in cooler gaskets at bar area.
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.
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.