Tito's Cantina Tequila Bar and Grille
1334 Cape Coral Pkwy E, Cape Coral, FL 33904 · Permanent Food Service · License 4606388
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 (fixed on the spot, 1 repeat), 6 intermediate, 4 basic (1 repeat)-28
- Safety score72
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 visitAug 13, 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 Cooked corn 48°F cold hold less than 4 hours. Educated operator on maintaining temperature at 41°F or below. Operator turned down reach in cooler, double panned foods with ice, and pulled reach in cooler away from wall.
Fixed on the spotRepeat violation
Intermediate6
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 precooked meat not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
Can opener.
Code 41, Chemicals and toxic substances: Spray bottle at bar containing toxic substance not labeled.
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic4
Code 14, Food-contact surfaces designed and maintained: Cutting board at steam table has cut marks and is no longer cleanable.
Educated operator on importance of having smooth and easily cleanable surfaces.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior have accumulation of soil residues.
2nd freezer in hallway at kitchen entrance.
Code 29, Plumbing and backflow prevention: Water leaking from pipe underneath handwash sink in kitchen.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Kitchen exit door.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.