Marco's Pizza

290 Nicholas Pkwy NW Ste 8, Cape Coral, FL 33991 · Permanent Food Service · License 4606859

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 19 routine inspection
1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug192026

Routine inspection

8 violations found · Inspector came back once

Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 1 High priority
- 2 Intermediate
- 5 Basic
What 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 chicken wings (47°F - Cold Holding) in walk-in cooler. The manager discarded the chicken wings.
  Fixed on the spot
Intermediate2
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  Observed health reporting forms but not signed by employees.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed bag of onions on floor in walk-in cooler.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach-in cooler across from pizza maker gasket torn.
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk-in cooler ambient temperature 43°F.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.