Seed & Bean Market
4720 SE 9 Pl Ste 300, Cape Coral, FL 33904 · Permanent Food Service · License 4608005
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection3 high priority (fixed on the spot), 4 intermediate (3 fixed on the spot, 2 repeats), 3 basic-23
- Safety score77
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 visitOct 9, 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.
10 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 container of raw chorizo stored over ready to eat beans. Operator placed raw chorizo on 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 at bar. Operator primed sanitizer and called technician. Note: establishment will use working dishmachine in kitchen.
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
Observed quaternary ammonium concentration at 400+ppm. Operator redid sanitizer.
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 black beans in walk in cooler not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with old food debris.
Can opener. Educated operator on cleaning can opener daily. Operator cleaned can opener.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed cutting board blocking handwash sink in dishwash area. Educated operator on importance of keeping handwash sink accessible. Operator removed cutting board.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Observed container of water stored inside handwash sink at cook line. Operator removed container.
Fixed on the spot
Basic3
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour bins.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Observed water damage on ceiling tiles near walk in cooler.
Floor soiled/has accumulation of debris underneath cold hold unit at cook line.
Employee cleaned floor.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.