Stevie Tomato's Sports Page
814 Pine Island Rd SW, Cape Coral, FL 33991 · Permanent Food Service · License 4606185
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (fixed on the spot), 1 intermediate (1 repeat), 6 basic (2 repeats)-18
- Safety score82
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 visitSep 23, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed chili (118°F - Hot Holding); marinara r (115°F - Hot Holding); baked beans (128°F - Hot Holding) in steam table. The Manager stated the steam table was not turned on to proper temperature she turned up steam table to reheat all products.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw ground beef over raw pork in walk-in cooler. The manager moved the raw pork beside the raw ground beef.
Fixed on the spot
Intermediate1
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 ribs and taco meat in walk-in cooler not date marked. The taco meat and ribs was made 9/21/2026 per Manager.
Repeat violation
Basic6
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
The operator removed the ice scooper from ice bin.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach-in cooler under cook line gasket torn.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors men's restroom door.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair on cook line.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
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.