Ralph's Place
1305 Cape Coral Pkwy, Cape Coral, FL 33904 · Permanent Food Service · License 4604061
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (fixed on the spot), 4 intermediate (2 fixed on the spot, 2 repeats), 4 basic-22
- Safety score78
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed repackaged raw pork stored over ready to eat corn. Operator placed raw pork in bottom shelf.
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. Operator called technician.
Fixed on the spot
Intermediate4
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 turkey and cooked foods not date marked in walk in cooler. Educated operator on importance of date marking. Operator date marked foods.
Fixed on the spotRepeat violation
Code 27, Water source: Water not provided/shut off at employee handwash sink in kitchen.
Operator called plumber.
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at handwash sink at bar.
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Educated operator on importance of updating employee food safety training.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed container of raw chicken stored on floor in walk in cooler. Operator placed container off of floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed water temperature at 80°F.
Ice scoop handle in contact with ice.
Fixed on the spot
In-use ice scoop stored on top of ice machine between uses.
Operator removed ice scoop.
Fixed on the spot
Earlier inspections 1
B80Routine inspection8 violations 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
Intermediate5
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 turkey, roast beef, and cooked foods in walk in cooler not date marked.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Observed frozen soup not date marked.
Code 27, Water source: Water pressure lacking at fixtures that require the use of water.
Observed low hot water pressure at handwash sink in kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed plastic container stored inside handwash sink in kitchen. Observed box of straws stored inside handwash sink at bar.. Educated operator on handwash sink only. Operator removed container.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Educated operator on updating employee food safety training every 3 years.
Repeat violation
Basic3
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed wet wiping cloth.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with gray-like substance on dish racks.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Educated operator on importance of printing 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
- 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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.