Perk & Brew
1021 Cape Coral Pkwy E # A, Cape Coral, FL 33904 · Permanent Food Service · License 4605623
What drove the grade
Covered waste receptacle not provided in women's bathroom.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 basic-2
- Safety score98
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 29, 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.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic2
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Fixed on the spot
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Earlier inspections 1
B82Routine inspection8 violations, 3 high priority No follow-up needed
- First visitJul 22, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed packaged raw sausage stored over American cheese. Operator placed raw sausage on bottom shelf.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed barehand contact with croissant. Operator put on gloves.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Educated employee. Employee washed hands.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed front service handwash sink used to fill glass with water.
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Coffee station. Educated operator on not keeping utensils in standing water. Operator dumped out water and added hot clean water at 188°F.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Coffee station.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Educated operator on printing out license.
Repeat violation
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.