Rei's Bakery

229 Del Prado Blvd N Ste 1, Cape Coral, FL 33909 · Permanent Food Service · License 4608030

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority (1 fixed by the Oct 21 follow-up), 4 intermediate (2 fixed on the spot), 3 basic
-22
Safety score78

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

Inspection history

1 inspection · 2 visits

Aug202026

Routine inspection

9 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Educated cook on cracking eggs then touching ready to eat or clean utensils during call back inspection.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  The owner placed paper towels at handwashing sink during call back inspection.
  Fixed on the spot
Basic1
- 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 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 4 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw steak (48°F - Cold Holding); ham (49°F - Cold Holding) in refrigerator on cook line. The manager moved the raw steak and ham into walk-in cooler.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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 shredded pork, pork and black beans not date marked in walk-in cooler.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  The manager filled out Time As Public Health Form during Inspection.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  The operator placed paper towels at handwashing sink across from 3 compartment sink.
  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.
Basic3
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  The manager removed ice scooper from ice bin.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  The tongs was removed from oven door.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.