Thai Cafe 99
814 SW Pine Island Rd Ste 312, Cape Coral, FL 33991 · Permanent Food Service · License 4606805
What drove the grade
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection2 high priority (1 fixed on the spot), 4 intermediate (1 fixed on the spot), 2 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 · 1 visitRoutine inspection
- First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shelled eggs above ready to eat white rice in stand up reach-in cooler. The operator moved the raw shelled eggs on bottom shelf beside the raw pork and raw shrimp
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 white rice in stand up reach-in cooler not date marked. The white rice was prepared 9/22/2026 per manager.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Observed hot water shut off at handwashing sink beside rice cooker.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed sanitizer bucket in handwashing sink. The operator removed the sanitizer bucket from handwashing sink.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
The operator in charge had no proof of Manager Certification.
Basic2
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed stand up reach-in cooler beside stand up freezer ambient temperature 49°F.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.