The Crooked Cow

1811 Cape Coral Pkwy E, Cape Coral, FL 33904 · Mobile Food Dispensing Vehicle · License 4651488

B
Grade B
Safety score 89 of 100
Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

No probe thermometer provided to measure temperature of food products.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 16 routine inspection
    4 intermediate (3 fixed on the spot), 2 basic
    -11
  • Safety score89

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitOct 16, 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.

    6 violations found:

    • 4 Intermediate
    • 2 Basic
    What the inspector cited

    Intermediate4

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

    • Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

      Operator completed form.

      Fixed on the spot

    • Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.

      Observed handwash sink used to store plastic containers. Operator removed containers.

      Fixed on the spot

      No soap provided at handwash sink.

      Operator placed soap at handwash sink.

      Fixed on the spot

    Basic2

    • Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense sugar.

      Operator removed cup.

      Fixed on the spot

    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 supplies2
Thermometers provided and accurate1
In-use utensils properly stored1
Employee health1
Food-contact surfaces designed and maintained1