The Dive
4810 Vinecennes St, Cape Coral, FL 33904 · Permanent Food Service · License 4607406
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 Aug 13 routine inspection1 high priority, 4 intermediate (3 fixed on the spot, 2 repeats), 5 basic (2 repeats)-24
- Complaint after follow-up on Oct 14Counts in full until a follow-up finds the problems fixed-20
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
Observed No plan review submitted and approved - bar area added. PLEASE RESUBMIT PLANS FOR REMODEL INSPECTION. TO RESUBMIT PLANS PLEASE VISIT WWW.MYFLORIDALICENSE.COM with File # 327130 and Log No. HQ-24-2722.
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 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 swiss cheese 47°F cold hold less than 4 hours in reach in cooler in corner in front of handwash sink in kitchen. Operator states just had reach in cooler open. Operator turned down reach in cooler.
Intermediate4
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sinks at inside bar and outside service bar.
Educated operator on importance of having paper towels. Operator placed paper towels at handwash sink.
Fixed on the spotRepeat violation
No soap provided at front service bar handwash sink.
Operator placed soap at handwash sink.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle at inside bar containing toxic substance not labeled.
Educated operator on labeling bottles. Operator labeled bottle.
Fixed on the spotRepeat violation
Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Observed front service bar in use. Plans must be resubmitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. PLEASE RESUBMIT PLANS FOR REMODEL INSPECTION. TO RESUBMIT PLANS PLEASE VISIT WWW.MYFLORIDALICENSE.COM with File # 327130 and Log No. HQ-24-2722. Note: Plan Review was previously Submitted and Approved for front bar area on 12/05/23. Plan review approval is valid for 18 Months from 12/05/23. Plan Review Approval has expired on 06/05/25.
Basic5
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. Observed sanitizer in middle compartment at bars. Educated operator on proper order of three compartment sink. Operator drained middle sink.
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink at outside service bar used by food employees.
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage on wall above door inside women's restroom.
Educated operator on fixing hole.
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured at outside front service bar.
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.