The Dek
4704 SE 15 Ave, Cape Coral, FL 33904 · Permanent Food Service · License 4603017
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 24 routine inspection1 high priority (fixed on the spot), 5 intermediate (1 fixed on the spot), 5 basic-22
- Violations at the Aug 3 complaint check3 basic-3
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitAug 3, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Observed bag of onions stored on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use spatulas stored in cracks between pieces of equipment.
Operator removed spatulas.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Operator removed tongs.
Fixed on the spot
Earlier inspections 1
C78Routine inspection11 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitJul 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed Chicken pot pies 48°F cold hold, cheddar cheese 48°F cold hold and cream cheese 49°F cold hold in walk in cooler. Operator states in and out of walk in cooler. Operator called technician and iced foods down.
Fixed on the spot
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Operator posted advisory before leaving inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed strainer and soiled cups stored inside handwash handwash sink at outside bar.
No paper towels or mechanical hand drying device provided at handwash sink at outside bar.
No soap provided at handwash sink at outside bar.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled in dishwash area.
Basic5
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with heavy grease behind fryers and on wall near fryers.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink at outside bar used by food employees.
Operator put up handwash sign.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area in walk in cooler covered with standing water.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Observed charge of 25% gratuity posted at register, but not on menus and receipt.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.