Point 57
3522 Del Prado Blvd S, Cape Coral, FL 33904 · Permanent Food Service · License 4607035
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 4 basic (1 repeat)-15
- Safety score85
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 visitJul 28, 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
High priority2
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed one 6lb can of ketchup dented. Operator discarded can.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine concentration at 0 ppm at dishmachine at bar. Educated operator on proper concentration. Operator primed sanitizer and called technician. Establishment will use working dishmachine in kitchen.
Fixed on the spotRepeat violation
Intermediate1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Operator replaced brush with food grade brush.
Fixed on the spot
Basic4
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable at side food prep area in kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Kitchen floor.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Observed glasses and pocket knife stored on cutting board at cook line. Educated operator on proper storage of employee belongings. Operator removed glasses and pocket knife.
Fixed on the spotRepeat 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
- Stop sale
- An order that the food can’t be sold or served.