Rosè Mediterranean

1507 SE 47 St, Cape Coral, FL 33904 · Permanent Food Service · License 4608092

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Not rated yet
Latest visit: Jul 30, 2026

Only a licensing inspection is on record. Grades start with the first routine inspection.

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

Inspection history

1 inspection · 1 visit

Licensing inspection

9 violations found
  1. First visitJul 30, 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.

    9 violations found:

    • 5 Intermediate
    • 4 Basic
    What the inspector cited

    Intermediate5

    • Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.

    • Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

      No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

    • Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks.

      No soap provided at handwash sinks.

    Basic4

    • Code 22, Food-contact surfaces clean and sanitized: Accumulation of gray-like substance in the interior of the ice machine/bin.

    • Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.

      Handwash sink at bar.

    • Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.

    • Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris underneath shelving in walk in cooler.

    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.

Most cited

Handwash sinks and supplies3
Dishwashing facilities and test kits2
Thermometers provided and accurate1
Food-contact surfaces clean and sanitized1
Restrooms1
Floors, walls, ceilings and ventilation1